Which spice gives curry its traditional yellow colour?
"seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Fresh or canned tomatoes and bell peppers are a common addition. Better quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spices. More modest establishments are more likely to resort to frozen or dried ingredients and pre-packaged spice mixtures. Restaurants in Great Britain have adopted a number of Indian terms to identify popular dishes. Although the names may derive from traditional dishes, often the recipes do not. Representative names include:"
"in color than ""kaeng kari"" (which has almost a peanut butter color) but spicier and sharper in taste. Yellow curry Yellow curry (, , ; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as ""yellow curry"" in Western countries but is a different blend of spices from Thai yellow curry. Thai Yellow curry, outside Thailand, usually refers to the dish ""kaeng kari"". This"
"Red curry Red curry (; , , ""lit: spicy soup"") is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste ( ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies ( ) – which is dried ""prik chee fa"" red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir"
"some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds. Curry powder is used as an incidental ingredient in other cuisines, including for example a ""curry sauce"" (""sauce au curry"", sometimes even ""au cari"") variation of the classic French béchamel. Curry Curry (plural curries) is a variety of dishes originating"
"Yellow curry Yellow curry (, , ; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as ""yellow curry"" in Western countries but is a different blend of spices from Thai yellow curry. Thai Yellow curry, outside Thailand, usually refers to the dish ""kaeng kari"". This curry is milder and often less oily than other Thai curries. Like ""curry rice"" in Japan and Korea,"
"Green curry Green curry (, , , literally ""sweet green curry"") is a central Thai variety of curry. The name ""green"" curry derives from the color of the dish, which comes from green chillies. The ""sweet"" in the Thai name (""wan"" means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, ""sweet green"". Its ingredients are not exactly fixed. The curry is not necessarily"
"sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, kaffir lime leaves, lemon grass, galangal are used and, in central and southern Thai cuisine, coconut milk. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some of the Thai curries are described by colour; red curries use red chilies while green curries use green chilies. Yellow"
"flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (""goa""). In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins. It is also used during the Haldi ceremony observed in Hindu wedding celebrations in India. It is a significant ingredient in most commercial curry powders. Drinkable turmeric can be traced back to India where it has been used as"
"(usually ribs), ""tralach"" (wintermelon), papaya or tamarind for sourness and ""trakuon"" (waterspinach). The primary coloring ingredient for yellow kroeung is turmeric. To this is added lemongrass stalks, garlic, shallot and galangal. Kroeung Kroeung (, ) is the generic Cambodian word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes. Such dishes are often dubbed with the ""-kroeung"" suffix. Kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. The resulting paste is similar in"
"some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). Curry powder, a commercially prepared mixture of spices, is"
"other dishes such ""Thot man pla"" (fish cakes) and ""sai ua"" (grilled Chiang Mai sausage). Red curry Red curry (; , , ""lit: spicy soup"") is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste ( ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies ( ) – which is dried ""prik chee fa"" red chilies."
"any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala. After Britain colonized India they introduced curry to Japan where it became popular and is now known as Japanese curry. Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included. The Portuguese importation"
"Madras curry sauce Madras curry or Madras sauce is a fairly hot curry sauce (with the exception of seafood madras curries, which are made to a slightly different recipe), red in colour and with heavy use of chili powder. Yoghurt is often used to take away some or all of the heat. Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain. The"
"sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries. Green curry evolved during the reign of King Rama 6 or Rama 7, between the years 1908-1926. Apart from a main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, or other green or whitish vegetables and even fruit are often included. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste"
"Yellow rice Yellow rice is a traditional yellow-colored rice dish in Spanish, Cuban, Caribbean, Afghan, Indian, Sri Lankan and Indonesian cuisines (where it known as ""nasi kuning""). Yellow rice is usually made by mixing white rice and onions while annatto, saffron or turmeric is used to give the yellow color. South African yellow rice, with its origins in Cape Malay cuisine, is traditionally made with raisins, sugar, and cinammon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. Yellow rice is also consumed in Sri Lanka where it is known as ""kaha buth"" and"
"are normally cooked in vegetable oil. Ghee is mainly used to fry dal, to make puris or sweets. To make a curry, spices like cumin, fenugreek, mustard, and curry leaves are added to the hot oil. Onion is chopped or sliced and garlic crushed and added to the pot. Once the onion and garlic have turned slightly golden then turmeric and garam masala are added. For every 1 tsp turmeric normally 2 tsp masala is added. Salt and chillies are added according to taste. Curry is simmered on low heat until well cooked. Water is added so that it can"
"curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together until the vegetables are half-cooked. Then the cooked lentils (most often the split pigeon pea) are added and allowed to cook until the vegetables are done. A spice-scented oil is added to the cooked sambar for extra flavor and tempering, and the dish is served garnished with fresh coriander leaves or curry leaves. The addition of spice-scented oils, made by popping mustard seeds and other ingredients in hot vegetable oil, at the end"
"is traditionally made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt. The paste is fried in split coconut cream until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, more coconut milk and the remaining ingredients are added along with a pinch of palm sugar and fish sauce. Finally, as garnishes, Thai basil, fresh kaffir lime leaves, sliced ""phrik chi faa"" (""sky-pointing chilies"", large mild chilies) are often used. For a more robust green"
"(""elaichi""), cumin (""jeera""), turmeric (""haldi""), asafoetida (""hing""), ginger (""adrak""), coriander (""dhania""), and garlic (""lasoon""). One popular spice mix is ""garam masala"", a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (""dalchini""), clove (""laung),"" cumin (jeera), black peppercorns, coriander seeds and anise star. Each culinary region has a distinctive ""garam masala"" blend—individual chefs may also have their own. ""Goda masala"" is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (""tejpat""), coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots"
"palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk. Thai yellow curry is most typically made with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck, tofu, shrimp, fish, or vegetables and is eaten with steamed rice or round rice noodles known as ""khanom chin"". There is also ""kaeng lueang"" (), which directly translated means ""yellow curry"" in Thai. This dish is originally known by many people in southern Thailand as ""kaeng som"", i.e., ""sour curry"". It is a sour curry that is lighter"
"draws from both Indonesian and Sri Lankan influences. Yellow rice Yellow rice is a traditional yellow-colored rice dish in Spanish, Cuban, Caribbean, Afghan, Indian, Sri Lankan and Indonesian cuisines (where it known as ""nasi kuning""). Yellow rice is usually made by mixing white rice and onions while annatto, saffron or turmeric is used to give the yellow color. South African yellow rice, with its origins in Cape Malay cuisine, is traditionally made with raisins, sugar, and cinammon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. Yellow rice is also consumed in Sri Lanka"
"Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Jalfrezi recipes appeared in cookbooks of the British India as a way of using up leftovers by frying them with chilli and onion. This English language usage derived from the colloquial Bengali word ""jhālpharezī"": in Bengali,"
"but may add yogurt to give additional body and flavour. Although the dish is from Jammu & Kashmir, it is a staple in British curry houses, whose menu is partly Bangladeshi cuisine, and is an example of dishes from the Subcontinent that got ""co-opted"" once they left the area (dosa as prepared in Glasgow is cited as a prime example). While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted"
"such as snail dishes, phá lấu, stewed frogs or eels. Chinese curries (咖哩, gā lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavour of the curry. The most common Chinese variety of curry sauce is usually sold in powder form. The ethnic Cantonese being dominant in Kuala Lumpur, this yellow Chinese-Malaysian"
"is usually eaten with rice. The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, ""phanaeng"" curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquid added. Phanaeng curry Phanaeng (, ), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The"
"flowers or root of ""Alkanna tinctoria"" (""ratan jot"") and from liberal amounts of dried, deseeded Kashmiri chilies (""lal mirch""). These chilies, whose flavor approximates that of paprika, are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe's spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes. There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use ""praan"", a local form of shallot and petals of ""maval"", the Cockscomb flower, for colouring (and for its supposed ""cooling"" effect); Hindus eschew these, along with garlic and onions,"
"the flavours of a curry. Fish sauce is not only used when cooking the curry as a flavouring and for its salty taste, but it is usually also available at the table as a condiment, mixed together with sliced green bird's-eye chillies for those that prefer their curries more salty and spicy. Sugar (traditionally palm sugar) is used with curries that need to be sweetened. Besides lime juice, tamarind juice can also see use in sour curries as the souring agent such as in ""kaeng som"". To achieve the most fragrance from the ingredients in a curry paste, the curry"
"and Kashmir in India, and as a boutique crop in New Zealand, the United Kingdom, France, Switzerland and other countries. In the United States, it has been cultivated by the Pennsylvania Dutch community since the early 18th century. Because of the high price of saffron, other similar dyes and spices are often sold under the name saffron; for instance, what is called ""Indian saffron"" is often really turmeric. The most common yellow food coloring in use today is called Tartrazine. It is a synthetic lemon yellow azo dye. It is also known as E number E102, C.I. 19140, FD&C yellow"
"Depending on the type of curry, additional ingredients for the paste can include spices such as turmeric, pepper, coriander seeds, cardamom pods, and cumin, or other ingredients such as boiled fermented fish, and fingerroot. Ingredients are traditionally ground together with a mortar and pestle, though increasingly with an electric food processor. With many curries, the paste is first stir-fried in cooking oil before other components are added in to the dish. This allows certain flavours in the spices and other ingredients in the paste to develop that cannot be released at the lower temperature of boiling water. Both ""khrueang kaeng"""
"chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted. Xacuti Xacuti or Xacutti () is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese. Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Takula of Goa. Here fisherman in the olden days used to get a fresh catch of"
"often eaten as a full meal, especially when paired with coco bread. It can also be made as bite-sized portions called cocktail patties. Among the Jamaican diaspora in the UK, the pastry is more like that of a suet crust, and often made with margarine or butter, which provides the flaky pastry, and curry powder containing turmeric, which provides the yellow colour. The beef patty is a product of colonialism and migration developed after the introduction of the Cornish pasty in the Caribbean, mixed with cumin and curry seasonings of Indian indentured servants in Jamaica and cayenne pepper from African"
"(about a three to one ratio of leaves to stalks), rhizome, cinnamon, galangal and turmeric. Prahok can also be added depending on the dish to be made. A version with prahok, minus the cinnamon, is called ""teuk krueng"" and used as a dipping condiment for fresh or slightly blanched vegetables eaten with rice either as a side dish or as a meal in itself. The yellow kroeungs are used often in common everyday dishes, a primary example being the ubiquitous ""samlor machu kroeung"", a stew made with a yellow kroeung base that becomes greenish when cooked, fatty pieces of pork"
"potting mix that is kept moist but not wet. Stem cuttings can be also used for propagation. Compounds found in curry tree leaves, stems, bark, and seeds contain cinnamaldehyde, and numerous carbazole alkaloids, including mahanimbine, girinimbine, and mahanine. Curry tree The curry tree (""Murraya koenigii"") is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name ""curry leaves"", although they are also literally"