Definition of the word curry powder

The term "curry powder" is assumed to have originated during the British colonial era in India. In the 19th century, the British soldiers stationed in India were introduced to a variety of spicy dishes called curries, which were prepared using a blend of spices. These spices were initially measured and mixed based on each cook's preference, making it challenging for the British to replicate these dishes in their homes back in England. This began a quest to create a standardized blend of spices that could provide the same appealing flavor and aroma as the original curries prepared by Indian cooks. In 1834, a British naval surgeon named Dr. John Scudder published a book called "A Systematic Arrangement of British Materia Medica," which included a list of Indian spices and their medicinal properties. This list also included a prescription for curry powder, which consisted of a mix of nine spices: cumin, coriander, turmeric, fenugreek, cardamom, cinnamon, cloves, black pepper, and mustard seeds. The popularity of this list grew, and by the 1860s, curry powder had become an essential item in British markets. Over the years, the composition of curry powder has evolved, with some variations including chili peppers, ginger, garlic, and bay leaves. The precise recipe for curry powder has become a closely guarded secret, with some companies going to great lengths to protect their blends. Hence, it's safe to say that the term "curry powder" is a direct result of British efforts to simplify the complex process of preparing Indian curries during their colonial times.