A curry pantry 2

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Measure Ingredient
\N \N A World of Curries
\N \N by Dave DeWitt and Arthur J. Pais
\N \N ISBN 0-316-18224-9

Chile peppers (capsicum spp) The fruits of the Capsicum genus, they provide most of the heat in curries. They are found all over the world and are used dried in commercial and home powders and both fresh and dried in curry pastes.

Cilantro (eryngium foetidum) Coriander leaf, often used as a garnish for curries, either whole or chopped. An ingredient in some curry pastes. Cinnamon (cinnamomum zeylanicum) The bark of an evergreen tree that grows in western India and Sri Lanka. It is a common ingredient in curry powders and pastes from all over the world.

Cloves (eugenia caryophyllata) The dried, unopened flower buds of an evergreen tree native to the Moluccas; the spice is now grown extensively in Zanzibar. Cloves are a common ingredient in curry powders and in curry pastes from Malaysia, Indonesia, and other parts of Southeast Asia.

Coconut (cocos nucifera) The fruit of the Cocos genus of palms, found in tropical regions all over the world. The grated flesh, and milk extracted from it, appear in tropical curries from around the world.

Colombo The name for curry in the French West Indies.

Congo peppers (capsicum chinense) Extremely hot chilies that are commonly added to Trinidadian curries.

Coriander (coriandrum sativum) The seed of a Mediterranean herb; one of the most common ingredients in curry powders.

Cumin (cuminum cyminum) The seed of a common annual herb native to Egypt; another common ingredient in curry powders.

Curry leaf (murraya koenigi) The aromatic leaf of the curry leaf tree (or curry plant), which grows on the Indian subcontinent. the leaf is used primarily in Indian home curry powders and usually does not appear in commercial powders and pastes.

Dal The term usually means lentils, but it can refer to a number of dried pulses.

Dill (anethum graveolens) The seed of a binnial herb native to southern Europe; an ingredient in some commercial curry powders.

Fennel (foeniculum vulgare) The seed of a perennial herb native to souther n Europe; an ingredient in some commercial curry powders.

Fenugreek (trigonella foenumgraecum) The seeds of an annual herb native to the Mediterrean area and India, often available in powdered form. A common ingredient in Indian curry powders.

Fish sauce Called nam pla in Thailand and nuoc cham in Vietnam, this salty fermented fish sauce is found in Southeast Asian curries.

Five-spice powder A blend of star anise, fagara (Chinese prickly ash), cassia, fennel, and cloves; popular in Southeast Asia, it occasionally appears in curries.

Galangal (alpinia galanga) A close relative of ginger, this rhizome appears in curry pastes from Malaysia, Indonesia, and other parts of Southeast Asia.

Garam masala A powdered blend of basic Indian spices that may be considered the beginnings of curry powder. The usual ingredients are cumin, coriander, peppercorns, cloves, cinnamon, and sometimes mace.

Garlic (allium sativum) A perennial herb that appears in curries and curry pastes all over the world.

Submitted By DIANE LAZARUS On 01-19-95

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