- A member of the botanical family Umbelliferae, cultivated in S.E. Europe, North Africa, India, and China. The seeds are used for flavouring curry powder and other mixed spices. Curcuma domestica
- This genus is native to S.E. Asia and is a member of the ginger family, Zingiberaceae. The rhizomes provide a yellow dye, and a flavouring essential to all curry powders. It is one of those crops in which true seeds are not produced, and its ancient clones are a useful example of the durability of horizontal resistance. The wild progenitors are extinct. Various clones exist in India, usually named after their home district, and varying in their suitability as a spice or a dye. Currants
In a horticultural sense, currants are species of Ribes, and are known as red, white, and black currants. The black currant is a useful source of Vitamin C. However, the currants used in currant buns, and other cooking, are a special variety of dried grape called 'Corinth', and the term 'currant' is a corruption of this name. Curry powder
In India, any good cook makes her own curry powders, and there are as many recipes as there are good cooks. Most curry powders contain about 25% turmeric (Cucurma domestica), 25% coriander (Coriandrum sativum) seeds, and various amounts of cumin (Cuminum cyminum) seeds, cardamoms (Elettaria cardomomum), fenugreek (Trigonella foenum-graecum) seeds, chillies (Capsicum annum), ginger (Zingerber officinale), black pepper (Piper nigrum), and dill (Anethum graveolens) seeds.
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