Ingredients: Various herbs and spices. Named after the Indian word Kari = sauce, Curry Powder is widely used in Indian cooking. It is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chilis, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow colour).
It comes in two basic styles — standard, and the hotter of the two, "Madras." Since curry powder quickly loses its pungency, it should be stored, airtight, no longer than 6 months. Packed in a factory that packs milk, wheat, and nuts.