Best/favorite curry powder (the yellow stuff)? Or are they all the same?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They have similar ingredients but blend differences. If it is a throwback recipe I’d go with NcCormick’s.

No. Just no. An Indian person needs to get on here and make a suggestion asap!

Not for this. Curry Powder is a British bastardization and is not the same as Garam Masala.

I’m guessing you don’t get to the Indian grocery store much. They sell a plethora of different brands of “curry powder” and a nearly equal number of products labeled “garam masala,” not to mention all the other proprietary seasoning “powders.”

The point is that "curry powder" is not an Indian ingredient so who cares what they have at an Indian grocery store. If you want the most authentic curry powder look in the British foods section next to the HP Sauce.

My collection of Indian Aunties would be surprised to learn that the “curry powder” they use every day in their home cooking isn’t an “Indian ingredient.”

[Anonymous]

I like MDH and Everest for garam masala and curry powders. I also like penzey’s sweet curry and now curry as less intense curries.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They have similar ingredients but blend differences. If it is a throwback recipe I’d go with NcCormick’s.

No. Just no. An Indian person needs to get on here and make a suggestion asap!

Not for this. Curry Powder is a British bastardization and is not the same as Garam Masala.

I’m guessing you don’t get to the Indian grocery store much. They sell a plethora of different brands of “curry powder” and a nearly equal number of products labeled “garam masala,” not to mention all the other proprietary seasoning “powders.”

The point is that "curry powder" is not an Indian ingredient so who cares what they have at an Indian grocery store. If you want the most authentic curry powder look in the British foods section next to the HP Sauce.

My collection of Indian Aunties would be surprised to learn that the “curry powder” they use every day in their home cooking isn’t an “Indian ingredient.”

I think you're confused, understandably. PP is not inquiring about a powder mix to cook curry but rather a British ingredient called "Curry Powder".

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They have similar ingredients but blend differences. If it is a throwback recipe I’d go with NcCormick’s.

No. Just no. An Indian person needs to get on here and make a suggestion asap!

Not for this. Curry Powder is a British bastardization and is not the same as Garam Masala.

I’m guessing you don’t get to the Indian grocery store much. They sell a plethora of different brands of “curry powder” and a nearly equal number of products labeled “garam masala,” not to mention all the other proprietary seasoning “powders.”

The point is that "curry powder" is not an Indian ingredient so who cares what they have at an Indian grocery store. If you want the most authentic curry powder look in the British foods section next to the HP Sauce.

My collection of Indian Aunties would be surprised to learn that the “curry powder” they use every day in their home cooking isn’t an “Indian ingredient.”

I think you're confused, understandably. PP is not inquiring about a powder mix to cook curry but rather a British ingredient called "Curry Powder".

First of all, there’s no such thing as “curry,” which is a British corruption of the Tamil word for meat. Yes, people call some Indian food “curry,” but it’s not really an Indian name.

And I’m most decidedly not confused.

“Curry powder,” whether assembled ab initio by the British or merely labeled as such them from a preexisting spice mix they found people using, is most certainly an everyday ingredient in Indian homes. It typically is comprised of varying percentages of Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Clove, Onion, Ginger, and Red Pepper, sometimes among other things. Recipes vary by region, family and individual cook.

[Anonymous]

OP here, trying again:


I'm planning to try some throwback recipes from mainstream white America that call for curry powder, and I don't think I've bought any in decades.

If you use it, which one do you buy? Or do they all taste pretty much the same -- that is, like you've been transported to a generic middle-class white family in the 70s, for whom Spice Islands was the fancy stuff and McCormick was the everday, and you didn't grind anything yourself?

The yellow stuff.

[Anonymous]

Anonymous wrote:OP here, trying again:


I'm planning to try some throwback recipes from mainstream white America that call for curry powder, and I don't think I've bought any in decades.

If you use it, which one do you buy? Or do they all taste pretty much the same -- that is, like you've been transported to a generic middle-class white family in the 70s, for whom Spice Islands was the fancy stuff and McCormick was the everday, and you didn't grind anything yourself?

The yellow stuff.

Can only reiterate that in the “generic middle-class white family in the 70s” you propose, I can’t fathom anybody even considering or having even heard of anything other than grocery store McCormick, and probably from a bottle several years old stored in the cupboard above the stove.

[Anonymous]

Penzeys- I like the maharajah one

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They have similar ingredients but blend differences. If it is a throwback recipe I’d go with NcCormick’s.

No. Just no. An Indian person needs to get on here and make a suggestion asap!

Not for this. Curry Powder is a British bastardization and is not the same as Garam Masala.

I’m guessing you don’t get to the Indian grocery store much. They sell a plethora of different brands of “curry powder” and a nearly equal number of products labeled “garam masala,” not to mention all the other proprietary seasoning “powders.”

The point is that "curry powder" is not an Indian ingredient so who cares what they have at an Indian grocery store. If you want the most authentic curry powder look in the British foods section next to the HP Sauce.

My collection of Indian Aunties would be surprised to learn that the “curry powder” they use every day in their home cooking isn’t an “Indian ingredient.”

I think you're confused, understandably. PP is not inquiring about a powder mix to cook curry but rather a British ingredient called "Curry Powder".

First of all, there’s no such thing as “curry,” which is a British corruption of the Tamil word for meat. Yes, people call some Indian food “curry,” but it’s not really an Indian name.

And I’m most decidedly not confused.

“Curry powder,” whether assembled ab initio by the British or merely labeled as such them from a preexisting spice mix they found people using, is most certainly an everyday ingredient in Indian homes. It typically is comprised of varying percentages of Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Clove, Onion, Ginger, and Red Pepper, sometimes among other things. Recipes vary by region, family and individual cook.

They're asking for Shezchan Sauce not szechuan sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here, trying again:


I'm planning to try some throwback recipes from mainstream white America that call for curry powder, and I don't think I've bought any in decades.

If you use it, which one do you buy? Or do they all taste pretty much the same -- that is, like you've been transported to a generic middle-class white family in the 70s, for whom Spice Islands was the fancy stuff and McCormick was the everday, and you didn't grind anything yourself?

The yellow stuff.

Can only reiterate that in the “generic middle-class white family in the 70s” you propose, I can’t fathom anybody even considering or having even heard of anything other than grocery store McCormick, and probably from a bottle several years old stored in the cupboard above the stove.

Sharwood's would be a good option. I find their British Indian stuff to be the best.

[Anonymous]

Anonymous wrote:OP here, trying again:


I'm planning to try some throwback recipes from mainstream white America that call for curry powder, and I don't think I've bought any in decades.

If you use it, which one do you buy? Or do they all taste pretty much the same -- that is, like you've been transported to a generic middle-class white family in the 70s, for whom Spice Islands was the fancy stuff and McCormick was the everday, and you didn't grind anything yourself?

The yellow stuff.

Love the clarification!

So, I'm the daughter of Indian immigrants, my mom makes me an incredible spice mixture from seeds that she roasts herself, etc etc. but when I used the yellow stuff "Curry powder" I prefer McCormicks!

[Anonymous]

I like Penzeys now curry.

[Anonymous]

Simply Organic is pretty good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here, trying again:


I'm planning to try some throwback recipes from mainstream white America that call for curry powder, and I don't think I've bought any in decades.

If you use it, which one do you buy? Or do they all taste pretty much the same -- that is, like you've been transported to a generic middle-class white family in the 70s, for whom Spice Islands was the fancy stuff and McCormick was the everday, and you didn't grind anything yourself?

The yellow stuff.

Can only reiterate that in the “generic middle-class white family in the 70s” you propose, I can’t fathom anybody even considering or having even heard of anything other than grocery store McCormick, and probably from a bottle several years old stored in the cupboard above the stove.

Exactly! And it has to come in a rectangular tin to be 70s-Americana authentic.

[Anonymous]

This is just incredibly offensive. Do better, OP.

[Anonymous]

Anonymous wrote:This is just incredibly offensive. Do better, OP.

What is offensive about wanting to do the culinary sleuthing to re-create an old recipe?