Spice
Curry Powder
Curry powder is a British-Indian commercial spice blend usually led by turmeric with coriander, cumin, fenugreek, and chilli. It does not replace fresh regional Indian masalas but defines many Anglo-Indian and global “curry” flavours. Mild, medium, and hot grades change chilli level; Madras-style blends run hotter and more pungent.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5 g
- Saturated Fat 1.25 g
- Trans Fat 0 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
- Cholesterol 0 mg
- Sodium 42.2 mg
- Salt 0.09 g
- Total Carbohydrate 75 g
- Dietary Fibre 26.2 g
- Total Sugars 4.89 g
- Complex / starch 15.5 g
- Protein 8 g
- Water 8 g
- Energy 377 kcal
- Water 8 g
- Carbohydrates 75 g
- Sugars 4.89 g
- Monosaccharides 3.42 g
- Disaccharides 1.46 g
- Starch 15.5 g
- Amylose 3.87 g
- Amylopectin 11.6 g
- Digestible Starch 13.1 g
- Resistant Starch 1.55 g
- Fibre 26.2 g
- Soluble Fibre 9.18 g
- Insoluble Fibre 17.1 g
- Protein 8 g
- Plant Protein 9.39 g
- Fat 5 g
- Saturated Fat 1.25 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
- Vitamins 91.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.87 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 35.9 µg
- Vitamin C 2 mg
- Vitamin E 1.76 mg
- Vitamin K 26 µg
- Minerals 314 mg
- Major Minerals 308 mg
- Trace Minerals 6.2 mg
- Salt 0.09 g
- Sodium Chloride 0.09 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.87 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.27 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 35.9 · vitamin-e: 1.76 · vitamin-k: 26 ·
Minerals
Sodium: 42.16 · Potassium: 213 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
In the kitchen
Culinary partners and combinations that usually underperform with Curry Powder.
Usually avoid with
Often clash in flavour or tradition
History
British colonial trade popularised pre-mixed curry powders for home kitchens.
Commercial brands standardised yellow turmeric-forward curry powder.
Curry powder became a global pantry blend far beyond South Asia.
Specialty and regional-labelled curry powders diversified supermarket offerings.