Powdered spice mix – Indian inspiration

This blend is composed of carefully selected spices, dried and then ground into a fine powder. Each ingredient brings a specific nuance: turmeric for its golden color, coriander for its freshness, fenugreek for its character, cumin and ginger for their warmth, cardamom for its fragrant depth, and sometimes cloves or cinnamon for a touch of sweetness.

Description

Fine yellow to yellow-brown powder, warm and complex odor, balanced taste between mild spiciness and peppery, lemony and earthy aromas.

Nomenclature

• Common name: Indian Curry (extra)
• Natural: Powdered spice mix
• Origin: Indian-inspired recipe, made in France or Europe
• Potential Ingredients: Turmeric, coriander, ginger, cumin, fenugreek, cardamom, black pepper, nutmeg, cloves, cinnamon, sweet chili pepper (varies by batch)
• English name: Indian curry powder
• German name: Indian Currypulver
• Name in Spanish: Curry indio
• Name in Italian: Curry Indiano
• Name in Arabic: مسحوق كاري هندي (Masḥūq kārī hindī)

Main virtues

This blend is valued for its warming and stimulating effects. Traditionally used in food to stimulate the appetite, it can also be used in digestive infusions. Some Ayurvedic rituals use this type of blend as a base for poultices or spiced oils.

Main constituents

Blend of curcumin, aromatic essential oils (limonene, zingiberene, carvone), flavonoids, phenolic compounds, saponins, natural antioxidants.

Use and dosage

• Cooking: 1 to 2 teaspoons per dish for 2 to 4 people, as a base or finish.
• Infusion: 1/2 teaspoon in 250 ml of hot water, with honey and vegetable milk.
• Cosmetics: base for traditional scrubs, toning compresses (must be diluted).

Precautions, side effects and contraindications

• Contains spices that may be potentially stimulating or irritating in high doses.
• Not recommended for people sensitive to spices or essential oils.
• Diluted external use recommended by testing first on a small area of skin.

History and origin

The word "curry" comes from the Tamil word "kari," meaning "sauce." In the West, it now refers to a blend of spices inspired by Indian culinary traditions. Curry is not a single spice, but a composition that evolves according to region, caste, and family. Extra curry, which is milder, adapts to all palates while retaining a strong sensory identity.

Miscellaneous information

• Packaging: resealable kraft bag or opaque glass jar.
• Storage: in a cool, dry place, away from light.
• Appearance: homogeneous powder, yellow-brown to ochre.
• Odor: complex, warm, slightly spicy.

Sources and references

• Ethnobotany of Spices – Museum of Culinary Traditions
• History of Ayurvedic Blends – Archives of Indian Medicine
• Pl@ntUse – https://uses.plantnet-project.org
• Culinary Traditions of South Asia – Academic Publications

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