Curries have been used for hundreds of years, originating in India and Pakistan. Some people think that there is only one type of curry and they couldn’t be more wrong, there are thousands. A curry isn’t defined by certain measurements of exact ingredients, it is made family by family to their own specific tastes and traditions.

Spices used in curries include ginger, cinnamon, nutmeg, mace, paprika, onion, garlic, turmeric, coriander, cloves, cumin, black peppercorns, fennel, fenugreek, anise seed, cardamom, asafetida, poppy seeds, mustard seeds, shallots, allspice, curry leaves, kaffir lime leaves, galangal, lemon grass, cayenne and other hot peppers. Spices aren’t the only ingredients in curries. Coconut flesh and milk, lime and lemon juice, tamarind and bay leaves also have a place in curries dishes.

Curries came about by a process of trial and error because of a need to preserve meats. Oppressively hot weather tainted fresh meat almost immediately and even cooked meat wouldn’t be edible after a few hours. The early natives of India and Pakistan figured out that cooking meats in certain spices would help preserve them.

As with many hotter regions, food is intentionally seasoned to be spicy hot. Aside from flavor, the heat of the curry aids in perspiration, a natural way to cool off the body.

Curries have traveled a long way and are now enjoyed worldwide. Newer Asian and fusion versions are making them all the more exciting.

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• Baharat (Salt-Free)

• Bengal Bay "Panch Phoron" (Salt-Free)

• Berbere Ethiopian Style Seasoning

• Cambodian Lemongrass Curry

• Chat Masala

• Garam Masala, Ground (Salt-Free)

• Harissa Spice Mix

• Madras Curry

• Marrakech Moroccan Spice (Salt-Free)

• Ras el Hanout

• Red Thai Curry (Salt-Free)

• Rogan Josh (Salt-Free)

• Tan-Tan Moroccan Spice

• Thai Green Curry

• Tikka Masala

• Vadouvan

• Vietnamese Sweet Lemon Curry

• Vindaloo

• Yellow Curry Powder, Hot (Salt-Free)

• Yellow Curry Powder, Medium (Salt-Free)

• Yellow Curry Powder, Mild (Salt-Free)

• Za'Atar Seasoning (Salt-Free)

• Zanzibar Curry Powder (Salt-Free)

Making your own Curry Paste

Most curries will make excellent pastes. To make a paste, mix equal parts curry blend, oil and water.

Making your own Curry Marinade

All of our curry blends can be made into excellent marinades. Simply measure 3 to 4 tbsp. curry powder and combine with a ½ cup orange juice and a ½ cup of olive oil. Stir, pour over your choice of meat and refrigerate to marinate overnight. Curries tend to taste even better the next day; after all of the ingredients have had time to meld.

Try replacing orange juice with lemon or lime juice. Olive oil can be replaced with sesame or walnut oil or whatever suits you’re fancy. Be creative—that is what curries are all about!