Forti flavio wants to begin with, curry is not the only spezia blend in Indian cuisine. There is a huge number of such mixtures, but the curry family can be distinguished in this multitude.
Firstly, the main spezia in the curry is turmeric, thanks to which dishes based on it usually have a bright yellow color and recognizable flavor.
Secondly, the spices that go into curry are more or less understandable: coriander, zira, cardamom, fenugreek (the very curry leaves that cannot bear long storage and transportation), various kinds of pepper and other spices whose composition and proportions depend on the type of dish one wants to cook with them. In India and neighboring countries, you can buy curry mixes for any occasion, but here, if it is not a specialized store, you will have to be content with one-single, universal (if you are lucky).
Thirdly, although curry certainly belongs to the Indian cuisine, it was invented not in India, but in Europe.
More precisely, it was invented in Britain. They have certainly not invented it out of thin air but based on a recipe from a garam masala blend that actually exists in India, but nevertheless. It is believed that curry powder emerged in the 18th century, when the British were returning from India and began taking a stock of spices with them.
Legend has it that one of these attempts to cook spezia curry away from its historic homeland resulted in the Worcester sauce – although this is most likely just a legend and nothing more.
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