|Region or state||Indian subcontinent|
|Main ingredients||Spices (coriander, turmeric, cumin, fenugreek, and chili peppers)|
Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala. Curry powder was used as an ingredient in 18th century British recipe books, and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's persisting to the present. British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry.
1 tablespoon of curry powder contains the following nutritional information according to the USDA:
- Calories : 20 kcal
- Fat: 0.87 g
- Carbohydrates: 3.66 g
- Fibers: 2.1 g
- Protein: 0.8 g
- "The Mystery of Curry". Slate magazine.
- Monks discover chicken curry recipe in 200-year-old cookbook - Telegraph, Sophie Jamieson, 13 Jan 2016
- British Library- First British advert for curry powder - 1784
- Nupur Chaudhuri; Margaret Strobel (1992). Western Women and Imperialism: Complicity and Resistance. Indiana University Press. pp. 240–. ISBN 0-253-20705-3.
- Inside the Factory (BBC2), TV review: Greg Wallace lifts the lid on how our curries are made The various ingredients of this inspired show are starting to come together in effective and flavoursome ways - Independent - Sean O'Grady @_seanogrady - Tuesday 14 August 2018 23:00
- Itoh, Makiko (26 August 2011). "Curry — it's more 'Japanese' than you think". The Japan Times. Archived from the original on 8 January 2018. Retrieved 19 May 2019.
- "NDL/FNIC Food Composition Database Home Page". Nal.usda.gov. Archived from the original on 3 March 2015. Retrieved 22 October 2013.