Buying guide for Best curry powder
The term “curry”may stir happy memories of sitting with family and friends in a good restaurant, eating delicious food. That’s what we think about when we buy a container of curry powder, and that’s why it’s so easy to just grab any old brand off the store shelf … only to be disappointed.
Time to let go of that disappointment. It’s still possible to awaken your taste buds and experience those great dishes at home—with the right curry powder.
Curry powder is not a single spice or a standard spice blend. It is a mixture of spices that varies depending on the country and the cuisine. At its core, however, is that warm, aromatic blend of turmeric, coriander and pepper that millions—no, billions of people love.
Why curry has international influence
The word “curry” has a complicated history. It’s thought that the English adapted the Tamil word “kari,” which means “sauce,” and anglicized it into “curry,” using it to describe the spiced dishes they were introduced to in India. It was not too long before enterprising merchants began to sell bottles of curry powder to English returning home. This powder was a variation on garam masala, a mixture of spices that is a staple in Indian homes.
However, curry powder wasn’t exported just to England. Indians traveled to many countries, and the spice blends they brought with them were incorporated into local cuisines. Curry dishes can be found in Thai, Japanese, and Jamaican cuisine, among others. These dishes can be quite different from the curry dishes developed for English palates. One thing that ties them together, however, is the rich flavor and warmth that curry spices imbue throughout a dish.
Today, you can find variations of curry powder in every part of the globe. Many of these blends can be found on store shelves or ordered online.
Did You Know?
The classic Jamaican dish, curry goat, relies on a curry powder featuring spices that are favorites on the island, like allspice and hot peppers.
Staff
BestReviews
Curry’s health benefits
Turmeric, pepper, cumin, mustard, and other spices feature prominently in curry powder. They’re not only flavorful; they can aid in digestion and reportedly are beneficial for circulation and overall health.
How to buy curry powder
There is more than one kind of curry powder. In India, curry powder has four major varieties alone. You can also find unique curry powders in dishes from Thailand, Japan, North Africa, Indonesia, Trinidad, and Jamaica.
What’s the best approach to take, then, when choosing a curry powder?
Freshness
Spice powders lose their punch over time, so check the sell-by dates on the packaging, and avoid the product if it’s within a couple of months.
Quality of spices
Selection, processing and storage of the spices used in curry powder really does matter. Look for brands that have a reputation for good-quality spices in general, and try their curry powder first.
“Raw” curry powder doesn’t taste very good; it takes heat to bring out the deeper flavors of the spices. Add it to a dish while there’s still plenty of cooking time left.
Staff
BestReviews
Curry powder from country to country
Not all curry powders are the same. Even when you’re looking for a generic Indian-style curry powder, the flavor profile is different from brand to brand. Curries can also differ from country to country.
Indian curry powders
Madras curry powder is the closest to what we see on store shelves in the U.S. It’s a bright-yellow to orange mixture of earthy, warm spices including turmeric, red pepper, ginger, cumin, and fenugreek.
Garam masala is the grand dame of spice mixes in India and the direct source of the Madras-style curry powder found in stores. Cardamom, coriander, bay leaves, and black pepper figure prominently, among other spices.
Tandoori masala is a spice mix for marinating meats and vegetables that will be grilled over an open fire.
Chaat masala is a tangy, flavorful spice mix that features dried mango and is sprinkled on finished dishes to add a bright note.
Jamaican curry powders
Jamaican curry powder blends turmeric-rich Madras curry powder with the aromatic flavors of the island like allspice (known as pimento), scotch bonnet chilies and nutmeg.
Thai curry powders
Curry powder from Thailand often blends classic spices of masala—turmeric, cardamom, fenugreek and coriander—with regional ingredients like lemongrass, galangal, lime, and chili peppers to create a range of eye-opening flavors. Spices are adjusted according to the dish.
Japanese curry powders
Japanese curry powder (kare-ko) is the core ingredient in one of the country’s most popular comfort foods, a thick stew called kare that’s served on top of rice. It’s also used in soups and other dishes.
As you can tell from the many curry spice mixes we've listed, the way curry powder is used depends on the dish you’re making. Singapore rice noodles, for example, are sprinkled with a Madras-style curry powder. Thai curries incorporate as many fresh ingredients as powdered seasonings. Indian dishes like saag paneer rely on a masala blend to bring a complex, warm note to simple ingredients.
Staff Tip
Want curry powder that brings more heat and bright notes? Choose one where turmeric isn’t listed as the first ingredient. Turmeric moderates the flavor of curry powder.
Staff
BestReviews
How much does curry powder cost?
Low-priced curry powder
For just $2 to $5, some nice basic curry powder blends are available with a similar ratio of spices. For a first-time buyer, this could be a perfect starting point.
Mid-range curry powder
You can find more specialized blends, including Jamaican curry powder and Madras curry powder, in the $6 to $9 range.
High-end curry powder
Organic curry powder blends abound in the $10 to $19 range, as do bulk-size containers of curry powders from India, the Caribbean, and Thailand.
Tips for using and storing curry powder
- A little curry powder goes a long way. If you’re not sure how much to use, add it gradually, and taste as you go.
- Follow an established recipe for your first curry dishes, so you use the correct amount of curry powder.
- Stay flexible. You can adjust the amount of curry powder to your preference in almost any recipe.
- Clean your measuring spoon. After dipping it in curry powder and before measuring other spices, clean the spoon so that the strong, aromatic flavors don’t mix in and take over less pungent spices.
- Just say no to old spices. Toss out curry powder that has passed its expiration date. The mixture develops “off” flavors as the ingredients age and oxidize.
- Extend its life. Store curry powder away from heat sources and sunlight.
- Don’t be afraid to try new blends. There are many varieties of curry powder available.
- It’s okay to rely on curry powder. Some fans insist that homemade masalas are the only way to go. But curry powders are the basis of many great dishes.
FAQ
Q. What is the difference between curry powder and garam masala?
A. The most noticeable difference between garam masala and curry powder is the amount of turmeric used. It’s easy to see that curry powder has a lot of turmeric in it compared to its other spices. Garam masala has much less turmeric, and some formulations don’t use turmeric at all.
Q. What are the benefits of curry powder?
A. The ingredients in curry powder are known to have tremendous health benefits. Turmeric in particular is a powerhouse spice. Turmeric’s active ingredient, curcumin, helps reduce inflammation and improve blood circulation. Other curry powder ingredients like coriander, bay leaves, and cinnamon can help improve digestion and the absorption of nutrients.
Q. What are the best uses for curry powder?
A. Curry powder is highly versatile and used in many foods. It can add a flavorful kick to veggie burgers or turn a humdrum side dish of rice into a star attraction. Sprinkling a little curry into spaghetti sauce will amp up the savoriness. Use curry powder when canning and make some fantastic recipes like chutney or a kickin’ curried apple jam.
Q. When should curry powder be added to a recipe?
A. Curry powder’s flavor comes through at its best when added in the middle of cooking a dish. If it’s added right at the end of cooking, the spices may not have time to bloom, and the dish will have an off taste. If a recipe calls for adding curry powder at the beginning of cooking, usually when you’re sautéing the onions in oil, add it carefully, and keep stirring so the spices don’t burn.
Q. Oh no! I forgot to add curry powder and my dish is almost done. Can I still add it?
A. There’s a neat trick to adding curry powder just before a dish is finished cooking. Heat a little oil in a small pan and stir in the curry. Let it cook for about 30 seconds, taking care not to burn it. Then, stir into the dish and complete the cooking.
While this isn’t always ideal, it’s much better than sprinkling raw curry powder into a nearly-finished dish. Doing this will result in a gritty texture to the sauce with a weird taste.
Q. When should I replace the curry powder in my spice rack?
A. Curry powder can stay fresh up to three years, depending on how and where it’s stored. If it sits on a spice rack over the stove or in direct sunlight, that time may be much shorter. If you’re not sure that a curry powder is still good, test it by pouring a dime-sized amount into the palm of your hand. Rub or crush it, then smell it and taste a little of it. If the aroma and flavor aren’t very strong, it’s time to replace it.
