Ground Curry Powder

• Curry powder is a blend of spices that includes coriander, cumin, chili powder, ginger, garlic and turmeric. Commercially available in mild, medium and hot versions, the ground powder has a distinctly yellow color. Curry powder was created by the British after visiting India in an effort to replicate the food eaten there. In India however, there is no one-size-fits-all curry powder, but instead these same spices and more are mixed at varying measurements to create different blends for different types of curries.

Curry Leaves

• Curry leaves are used to flavor both curries and other dishes throughout India. These bright green leaves are not a main component or flavor in cooking, but like bay leaves in western cooking, they add a certain complexity that finishes many dishes. The leaves taste nothing like a traditional curry dish, but instead are somewhat similar to basil or kaffir lime in other dishes. A regular component in curries of south India, curry leaves are bruised then added to a fat at the beginning of cooking before being simmered to create a mild, yet distinct flavor.

Sourcing Curry Leaves and Powder

• Curry powder is widely available in the spice section of most grocery stores. For different curry powder blends or heat levels, shop online or at a local spice retailer for the largest selection. Curry leaves can be found fresh and frozen at Asian and Indian grocery stores. Fresh curry leaves should be dark green and unbruised. Store fresh curry leaves in an airtight container in your refrigerator for up to two weeks.

Substituting Curry Leaves and Powder

• There is no substitute for curry leaves that offers a comparable flavor. If a recipe calls for curry leaves and you don't have any, simply leave them out. Because they are not a main component in any dish, they can be skipped rather than substituted, but you will miss out on the complexity that they offer. If you are out of curry powder, make a curry powder at home out of spices in your cabinet and gauge its heat to your tastes.