Spice

Heat Level

Heat level on curry powder (mild, medium, hot) signals chilli content, not a single global recipe. Mild blends lean on turmeric, coriander, and cumin; hot blends add more chilli over the same aromatic base. Brands still vary widely. Choose mild for creamy sauces and mixed crowds; hot when the powder should carry heat as well as perfume. Bloom any grade in fat, then adjust with fresh chilli if needed.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Hot

Jamaican Curry Powder

Madras Style

Medium

Mild

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 377

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 39.5 mg
Salt 0.1 g
Total Carbohydrate 75 g
Dietary Fibre 23.6 g
Total Sugars 5.05 g
Complex / starch 14.3 g
Protein 8 g
Water 8 g

Detailed nutrients

Energy 377 kcal
Water 8 g
Carbohydrates 75 g
- Sugars 5.05 g
- Starch 14.3 g
- Fibre 23.6 g
Protein 8 g
Fat 5 g
- Saturated Fat 1.25 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
  - Omega-3 0.34 g
Vitamins 88.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.94 mg
- Vitamin B5 — Pantothenic Acid 0.48 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 37.2 µg
- Vitamin C 2 mg
- Vitamin E 1.82 mg
- Vitamin K 27.1 µg
Minerals 415 mg
- Major Minerals 414 mg
  - Calcium 47 mg
  - Sodium 39.5 mg
  - Potassium 327 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.94 · vitamin-b5-pantothenic-acid: 0.48 · vitamin-b6: 0.29 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 37.2 · vitamin-e: 1.82 · vitamin-k: 27.1 ·

Minerals

Sodium: 39.52 · Potassium: 327 · Calcium: 47 · Iron: 1.5 ·

Heat Level of Curry Powder: composition reflects this culinary part relative to the whole ingredient.

History

1800

Heat Level was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made heat level a familiar labelled form for home cooks.