Curry Powder vs Curry Sauce

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Curry Powder is a mixture of spices of widely varying composition, that is a classic of Indian cuisine. In the Western world Curry Powder mixtures tend to have fairly standardized taste, whereas in its original India there are many different curry flavors available to be experienced for the true gourmet. Curry powder was largely popularised during the nineteenth and twentieth centuries through the mass exportation of the condiment to the western table – throughout Europe and North and South America .

The late 60s and early 70s saw a large increase of Indian food consumption by the western populations, and in general internationally as a particularly palatable dish – the true classic condiment of Indian cuisine. This naturally led to an increase of Indian restaurants throughout the world. The tradition of keeping special blends of curry powder simply became uneconomical, and curry powder became increasingly standardized outside India.

Curry Powder vs Curry Sauce

Indian cooks often have readier access to a variety of fresh spices than their foreign counterparts, and are more likely to make their own mixtures. Indeed, most curry cooks will have their own specific mixtures for different recipes. These are often passed down from parent to child.

While Curry Sauce (or Curry Paste) is a moist blend of ground or pounded herbs and/or spices and other seasonings. Curry paste is primarily known an important ingredient in Thai cuisine, and it can also be a generic commercial product which substitutes curry powders or spice blends used in other cuisines.