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|Region or state||Indian subcontinent|
|Main ingredients||Spices (coriander, turmeric, cumin, fenugreek, and chili peppers)|
Spice blends were found to be in use almost 4000 years ago, with key ingredients like ginger, garlic, and turmeric, during the days of Indus Valley Civilization. The chili pepper, a ubiquitous ingredient in curry, was brought to the Indian subcontinent from the Americas through the Columbian Exchange in the 16th century.
Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala. Curry powder was used as an ingredient in 18th century British recipe books. After Britain colonized India, it was introduced to Japan where it became known as Japanese curry.
Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included. The Portuguese importation of the chili pepper from Brazil and their mixing of other Asian spices enabled the development of 'curi'.[clarification needed]
1 tablespoon of curry powder contains the following nutritional information according to the USDA: