Curry and Other Indian Spice Blends |
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The Curry Powder Blend consists of Turmeric, Paprika (microcrystalline cellulose added as an anti-caking agent), Fenugreek, Coriander, Black Pepper, Cumin, Ginger, Celery Seed, Cloves, Caraway and Red Pepper (Cayenne). Lemon Curry Powder contains Turmeric, Coriander, Cumin, Lemon Peel, Black Pepper, Freeze-dried Whole Lemon, Cardamon, Cinnamon, Dehydrated Garlic and Red Pepper (Cayenne). Muchi Curry Powder includes Turmeric, Cumin, Black Pepper, Ginger, Coriander, Fenugreek, Dehydrated Garlic, Celery Seed, Cloves, Red Pepper (Cayenne), Caraway, White Pepper and Mace. Garam Masala contains Cardamon, Cinnamon, Cloves, Cumin, Black Pepper and Coriander. Garam Masala, Mughal has Cardamon, Cinnamon, Cloves, Nutmeg and Black Pepper. Sambhar Powder contains Coriander, Chili Pepper, Fenugreek, Cinnamon, Cumin, Black Pepper, Red Pepper (Cayenne), Asafoetida (Rice flour, asafoetida and gum arabic).
 Recipes,
by Nancie McDermott, Pauline C. Speers (Illustrator), Rux Martin (Editor).
Balti Curry Cookbook, by Pat Chapman.
Curried
Favors: Family Recipes from South India, by Maya Kaimal MacMillan,
Brian Hagiwara (Photographer), Zubin Shroff (Photographer).
The Great Curries of India, by Camellia Panjabi.
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