We're back in the kitchen again – exploring the herbs and
spices from around the world that flavor our holiday cooking. As in previous years we're turning to Jan-Öjvind Swahn and The Lore of Spices to learn more, and this week we are covering curry powder. Curries come in a range of colors from yellow, to red, to green, and in a range of heat. I like to prepare a mild curry chicken dish for my family, but some folks prefer hot curry dishes that make you sweat!
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| Curry powder can include up to twenty spices, including (clockwise from upper left): nutmeg, turmeric, cinnamon, and cardamom. |
According to Swahn, religious texts, such as the poem Bhagavad Gita, mention
curries around the time of Christ, and the Indian Brahmin, Sheta Karma,
records that curries were used to prepare food offered to deities in fifth century A.D.
Today, foodies covet curries for sheep, fish, shrimp, and egg dishes, and more.
Technically curry is not a spice, but a combination of spices. Up to twenty different
spices may be found in a curry blend, frequently cardamom, cinnamon, clove,
coriander, cumin, ginger, nutmeg, and turmeric. Additional components may include
anise seed, Laurel, saffron, pepper, and more.
There is a spice tree known as "curry leave" (Murraya koenigii), which may be used to
flavor Indian cooking, but it is not a common spice in curry powders. According
to Swahn, the secret of curry is to heat it in butter or vegetable oil before
adding it to the sauce or soup to release its full flavor. As you plan your
holiday meals, think about adding something with a little heat to the menu, like
a tasty curry dish!
J.O. Swahn (1925 - 2016)
While researching for this year's Lore of Spices posts, I was saddened to learn that J.O. Swahn is no longer with us. I have appreciated his research and writing for many years. See: http://www.librarything.com/author/swahnjanjvind. |
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