curry powder (or

Curry powder is a spice blend of Indian origin, comprising turmeric, coriander, fenugreek, and other aromatic spices in varying proportions depending on regional tradition and manufacturer. The term "curry powder" itself is largely a Western convention; in India, individual spice combinations (masalas) are tailored to specific dishes rather than sold as a unified curry powder. The blend typically features warm, earthy, and slightly bitter notes from turmeric and fenugreek, balanced by the citrusy brightness of coriander and the heat of chili peppers or black pepper. Color ranges from golden-yellow to deep brown depending on the ratio of turmeric and the inclusion of darker spices like cumin and cloves.

Curry powder is essential in Anglo-Indian and contemporary fusion cuisines, used to flavor curries, stews, rice dishes, and soups with a distinctive warm spice profile. In British and American cooking, it serves as a convenient one-ingredient seasoning for curried chicken, vegetables, and lentils. In its native Indian context, individual spice blends are preferred; however, commercial curry powder has become standard in international kitchens. The blend works well in marinades, dry rubs for roasted vegetables and proteins, and as a flavor component in mayonnaise, vinaigrettes, and bread doughs. Curry powder should be bloomed in oil or ghee to release its full aromatic potential.