Crush in a mortar

• 100 g saffron bulb (1)
• 20 g tamarind
• 20 g star anise
• 10 g ginger
• 10 g cinnamon stick
• 1 strong chili
• A few cloves

> For mild curries, ground almonds, coconut, etc. are often added

> For hot curries, they are spiced with pepper, chilies, etc.

(1) Among the components of curry is saffron, a very expensive spice which is often replaced by turmeric to provide the characteristic golden color.

In India and Pakistan, curry includes approximately 20 spices that are crushed in a mortar. The mixture is heated and then browned in a bit of clarified butter (ghee) or oil. Various forms of this spice blend are also available commercially in paste or powdered forms for convenient use.

Though the basic mixture does not change much, the number of components in curry can vary by social class, region and family. The ingredients and proportions are adapted to suit a specific dish, depending on whether it includes poultry, fish or vegetables. 

Chinese style curry powder is also a mix of various spices, including turmeric, ginger, cumin, mustard and bay leaf. It was brought to China from India and was adapted to Chinese tastes for use with meat and sauced shrimp dishes.