Curry Mix

Curry is one of the well-known dishes in the world. It can be easily distinguished from its vibrant yellow to deep brown color. Turmeric, cumin, coriander, and some other spices are the ones responsible for that. Nevertheless, the name of this dish came from the Indian Tamil word “Kari” which translates to a sauce eaten with rice. It has been noted as a staple food in the Indian cuisine, since at least 2000 BCE. And although curry originated in India, Japan and Thailand also has its sweeter version. 

Curries can either be wet or dry. Wet curries contain great amounts of sauce that is based on coconut milk, coconut cream, broth, purée, or other liquid dairies. On the other hand, dry curries contain low amounts of these liquids, and it is further evaporated to dry out. Dry curries offer a stronger flavor due to the reduction. Moreover, any meat can be included in the curry but it can also be vegetarian. However, curries can take time to cook. Thus, curry mixes are being manufactured to expedite the process. A curry mix is a pre-blended mixture of spices and other flavorings. It is sweet and savory at the same time, with deep and earthy flavor notes.

Curry Mix Trivia

• London has more curry houses than the city of Mumbai in India.
• Great Britain honors their love for curries; they celebrate an annual National Curry Week from October 9 to 15.
• Some countries refer to “curry” to describe some dishes that use coconut milk or spice paste – even if it’s unrelated.
• Authentic Indian curries contain dried curry leaves.

Curry Mix Buying Guide

Curry is a broad term. And, while you can find countless varieties in large supermarkets, farmers’ markets, specialty stores, and online shops, it could be quite confusing to know which one is going to be your favorite. Thus, the succeeding information might help.

Curry powder is a staple spice in Indian cuisine. However, there is no standard recipe as each family can craft their own blend. When you’re in India, you’ll find different curry powders that vary per region. Anyhow, curry powders can be a blend of 20 different spices, aromatics, and seasonings. But here’s a quick guide on the most popular types of curry powders:

• Curry Powder – Simply labeled as such, a regular curry powder can be distinguished through its vibrant yellow color. This is the most popular blend.
• Madras Curry Powder – This curry powder has a redder color due to the addition of ground chiles in the blend. Thus, this variety is slightly spicier than the previously mentioned.
• Vindaloo Curry Powder – This variety has a richer orange to red color compared to the other ones. It is the hottest of all the curry powders due to the significant amount of chiles in the blend. 
• Maharajah Curry Powder -This variety has a brownish color. It has a subtle sweetness and bolder taste. It is also the mildest of them all.

Likewise, curry pastes and ready-to-eat curries also vary in flavors and spices. Thus, here is a quick guide on each of the most popular ones:

• Madras Curry – Indian-originated, this curry is the most common masala variety in the stateside. Besides the addition of small amounts of chiles, cloves, cayenne pepper, and fenugreek are its basic flavors. This curry is also commonly stewed with tomatoes and it goes well on beef, chicken, or seafood.
• Korma – Indian-originated, this rich and creamy curry is noted for the addition of yogurt, regular curry powder, and garam masala. Hence, it works perfectly on braised meat or vegetables – a perfect vegetarian curry! 
• Rogan Josh – Indian-originated, particularly in the region of Kashmir, this variety translates to a lamb stew with Kashmiri chiles. It is also noted for the addition of cinnamon, cloves, coriander, cardamom, and yogurt.
• Vindaloo – Indian-originated, particularly in the region of Goa, this variety solely calls for pork as its meat. It is also noted for the addition of tamarind, cardamom, black pepper, and chiles, along with some warm spices.
• Tikka Masala – Indian-originated but considered as the national dish of England, this creamy curry solely calls for a tandoori oven. Garlic, lime, and yogurt are also some of its significant ingredients and it is traditionally served with naan.
• Jalfrezi – Indian-originated, this curry is distinguished for its cooking process. Contrary to the other curries, meat, fish, or vegetables are first marinated in turmeric, coriander, and cumin before pan-frying in oil, along with some onions, cabbages, tomatoes, and green chilies. This is one of the examples of a dry curry.
• Saag – Indian-originated, this curry is noted for its green color that came from green leaves like spinach, kale, chard, and collards. These greens are simmered along with yogurt, spices, and chicken.
• Japanese Curry – Japan-originated, this curry is noted for its striking dark brown color. It is a madras curry mixed with garam masala, turmeric, and black peppercorns. This variety also uses roux, a thickening agent made with fat and flour. Beef is the most common meat used in this curry. And, it is traditionally served over white rice topped with a fried egg and/or pork cutlet.
• Yellow Curry – Thailand-originated, this curry is noted for its bright yellow color that came from galangal, garlic, cumin, and coriander lemongrass. Dried chiles are also commonly added in small amounts. Thus, this variety has a subtle sweetness and a mild heat.
• Red Curry – Thailand-originated, this curry is noted for its vibrant red-orange color that came from a variety of red chiles, galangal ginger, turmeric, and garlic.
• Green Curry – Thailand-originated, this curry is noted for its light green hue that came from kaffir lime leaves, sweet basil, and green eggplant. This variety works perfectly on shrimp and chicken.
• Massaman Curry – Thailand-originated, this curry is the mildest among the Thai curries. It is noted for its ingredients that call for peanuts, fresh galangal, potatoes, and vegetables.

Curry Mix Production & Farming in Texas

Traditionally, making curry starts by sautéeing spices, aromatics, onions, ginger, and garlic in a hot ghee, also known as clarified butter. You can omit the garlic if you’d like as some Indians skip them too. Also, Indians use curry leaves to make the authentic one. Then, meat is added and browned. Once everything is completely caramelized, a liquid should be added; stock, coconut milk, and water are the usual ones. The dish should then be simmered until the meat is tender.

Meanwhile, a curry mix can come in powder, paste, or ready-mix form that varies on serving instructions. Curry powder only contains dry ingredients and you have to add meat and liquids upon preparation. A curry paste, on the other hand, calls for additional water and optional meat or fresh ingredients. Meanwhile, a ready-to-eat curry mix already has the complete ingredients and all you have to do is simply reheat it in the microwave.

Nevertheless, the state of Texas is home not only to many local artisans who produce homemade curry mixes but also to Indian restaurants that are scattered around the state. 

Pesticides, additives, and chemicals:

Indeed, curry mixes are more convenient than making one from scratch, especially if you’re looking for a 5-minute dinner. However, it will never be our best choice as most of them contain additives and chemicals for a lower cost yet fast-producing and shelf-stable products. Hence, here are some additives that we found on top brands:

• MSG – Monosodium Glutamate is used to enhance the flavor of almost any product. It is the one responsible for creating that umami flavor. Although it is generally classified as safe to consume, it can cause headaches, flushing, palpitations, sweating, nausea, numbness, and weakness to some people. It allegedly can cause asthma, brain damages, and even cancer; however, these allegations remained controversial.
• Sodium – Although sodium is a natural food that balances our body fluids, it can cause harm when consumed past its RDA which is 2,300 mg per day.
• Artificial Flavorings – These are usually chemically-formulated products that are used to intensify the flavors of the product. Although they are labeled as such due to its very small quantitative participation, it’s always a better option to stay away from these ingredients. For curry mixes, some of which come in the following names: disodium guanylate, disodium inosinate, disodium succinate, sodium phosphate, soy protein isolate, TBHQ, and alike. 
• Natural Flavorings – Likewise, these are additives that are used to intensify the flavors of the product. The natural flavorings found in curry mixes are mainly spices, herbs, and oils. 
• Dextrose and Maltodextrin – It is a type of sugar that acts as an artificial sweetener, food neutralizer, and a preservative. Too much consumption of this ingredient can lead to body fluid build-up and high blood sugar.
• Modified Food Starch – This additive is usually made with wheat, potato, corn, or tapioca. It acts as a binding agent, thickener, stabilizer, and preservative. This additive offers empty calories – they provide no nutritional value, yet it adds a considerable amount of carbohydrates which can promote weight gain. This ingredient should also be avoided by someone who is gluten intolerant. 
• Sunflower Lecithin – Made from the gum of dehydrated sunflower, this additive acts as a thickening agent, emulsifier, and a mild preservative. It is considered to be generally safe and beneficial to the human body; however, for some people, it causes them nausea, diarrhea, and abdominal pain.
• Extractives – These additives are made with essential oils or condensed flavor essence of different spices. It can be mixed with solvents such as alcohol, or water. They act as a flavor enhancer and it also contributes to a longer shelf-life.
• Caramel Color – It is a water-soluble food coloring that is made from caramelizing natural sources such as sugar or corn. Nonetheless, it acts as an emulsifier and a dye for a more appetizing color. Although this additive is generally safe to eat, it might increase the risk of high blood pressure or hypertension if eaten regularly and in great amounts.
• Thickening Agents – Added in the right amount, these thickening agents improve the viscosity of any food without changing its taste. Some natural thickeners include corn starch, potato starch, yellow cornmeal, wheat flour, and other flours.
• Calcium Stearate – This additive acts as an anticaking agent in foods where it binds and lubricates the products at the same time. Some calcium stearates are plant-derived while others are derived from animals like cows and pigs.
• Citric Acid – This additive is a natural preservative in foods. It is a weak and organic acid that is found on citrus fruits. Thus, citric acid adds that sour or acidic taste to the product. Although it is generally classified as safe to consume, it may cause muscle cramps, weight gain, stomach pain, and convulsions.

Packaging:

Curry mixes are packaged in plenty of ways. Curry powder comes in single-use packets, spice jars, tubs, canisters, and cartons. Curry pastes, on the other hand, are usually found in glass jars. And, curry mixes come in cartons, packets, jars, and canisters.

Enjoying Curry Mix

Curry is a stand-alone meal traditionally served with plain white rice, usually pilaf or basmati rice, or naan. Naan is an unleavened, pillowy bread that you dip onto the curry. Also, you can pair curries with some side dishes like potatoes, simple salads, samosas, and chutney. On another note, curry mixes, especially curry powder, can be used in many ways. Nowadays, curry powders are used as an all-purpose seasoning to flavor sauces, stews, marinades, vegetables, meats, hamburgers, even scrambled eggs and potato salad. Its vibrancy and complexity also works perfectly on deviled eggs! Plus, curried popcorn also has gained its popularity in the state.

Storage:

The storage and shelf life of curry mixes vary depending on its type. Curry powders should be kept in a sealed and air-tight container. Then, it should be stored in a cool and dry area far from humid and hot zones like stoves, grills, and ovens to prolong their shelf life. Following these, curry powder can maintain its potency for 3-4 years. Likewise, unopened curry paste also lasts this long. However, upon opening, be sure to transfer it to the refrigerator, where it could last up to a month, optimally potent within the first 2 weeks. On another note, ready-to-eat curry mixes can last from 3-6 months.

Make your own Curry Powder:

While Indian curry powders typically call for roasted spices, this simple recipe can give you that first step. It only takes less than five minutes to gather your ingredients, measure, and finally blend. It also works perfectly on chicken, pork, and beef. Furthermore, you’ll only need a tablespoon per pound of meat.

Yield: 13 tablespoons / 6 servings

Ingredients:

• 6 tbsp ground coriander seeds
• 3 tbsp cumin
• 2 tbsp turmeric
• 1 tbsp ground ginger
• 1 tbsp ground black pepper
• 1 tbsp chili powder

Method:

1. Combine all ingredients in a small bowl.
2. Using a funnel, transfer the mixture into airtight containers or spice jars with a tight-fitting lid. Store accordingly.