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05-10-2017, 05:49 PM
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#1
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Cook
Join Date: Nov 2014
Location: Georgia
Posts: 87
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Question about cinnamon in curry powder
I've found a few recipes for curry powder, and most of them call for cinnamon, but exactly what kind of cinnamon is typically used in authentic curry powder? Cassia, zeylanicum, or some other variety?
Thanks for any info.
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05-11-2017, 12:03 AM
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#2
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Head Chef
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
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Cassia bark is the one used , because the true cinnamon is expensive but used in some desserts.
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05-11-2017, 07:18 AM
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#3
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Assistant Cook
Join Date: Apr 2017
Location: Darlington
Posts: 7
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Quote:
Originally Posted by neptune
I've found a few recipes for curry powder, and most of them call for cinnamon, but exactly what kind of cinnamon is typically used in authentic curry powder? Cassia, zeylanicum, or some other variety?
Thanks for any info.
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Hi
The curry powder is actually a mixture of different powderd condiments- try to make it yourself rather than buying from superstore for good flavour- chilli./cumin/ coriander seed and turmeric powder in different proportion are basic ingradients but the proportion is flexible and varies in between regions-
Cinnamon stick can be used while frying onion...or freshly dry roasted ground cinnamon to garnish after the preparation is done so that the aromatic oil continue to flavour the curry. ...
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05-11-2017, 12:28 PM
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#4
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Head Chef
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
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Yes the person knows curry powder is a mixture, it just asked for which type of cinnamon is used in the mixture.
And the answer is cassia.
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05-11-2017, 01:33 PM
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#5
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Assistant Cook
Join Date: Apr 2017
Location: Darlington
Posts: 7
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Whatever !! Authentic curry powder don't contain cinnamon -
It's just a variation of original recipe
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05-11-2017, 01:43 PM
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#6
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Head Chef
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
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I will tell that to Gupta and Dimple, one if born in Goa and one in Chennai, that their mothers recipes are wrong, some Indian curry blends do contain cinnamon powder, some dont, some even contain moss.
And British curries does too, yes some of the curries people love are British.
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For the love of Cheese!
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05-11-2017, 02:07 PM
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#7
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Assistant Cook
Join Date: Apr 2017
Location: Darlington
Posts: 7
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I am an Indian born in Calcutta. ..take it easy
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05-11-2017, 02:08 PM
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#8
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Assistant Cook
Join Date: Apr 2017
Location: Darlington
Posts: 7
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Glad you are so keen on curry...no one is right or wrong here...it's variable across India
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05-11-2017, 02:16 PM
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#9
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Head Chef
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
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Well half my family British, curry is sort of standard weekend food for us.
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05-11-2017, 02:22 PM
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#10
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Assistant Cook
Join Date: Apr 2017
Location: Darlington
Posts: 7
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That's nice...
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05-12-2017, 09:20 AM
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#11
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,129
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Quote:
Originally Posted by CakePoet
Well half my family British, curry is sort of standard weekend food for us.
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British curry is very different from Indian curry.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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05-12-2017, 09:22 AM
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#12
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,163
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Im not sure the variety of cinnamon matters much
The proportion of cinnamon to the other spices will be small and the taste will change since its being combined with so many other aromatic spices
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Less is not more. More is more and more is fabulous.
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05-12-2017, 10:14 AM
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#13
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Assistant Cook
Join Date: Apr 2017
Location: Darlington
Posts: 7
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Yes...British curry was adopted and modified during Raj so that British could enjoy local food in India- this a great example of evolution of recipes over many years which linked closely to history
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05-12-2017, 11:33 AM
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#14
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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Quote:
Originally Posted by GotGarlic
British curry is very different from Indian curry.
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Which is also different from Thai curry, which is different from Indonesian curry, which is different from Caribbean curry... etc.
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Rick
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05-12-2017, 11:44 AM
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#15
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,129
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Quote:
Originally Posted by RPCookin
Which is also different from Thai curry, which is different from Indonesian curry, which is different from Caribbean curry... etc.
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Yup. Many different kinds with many different ingredients.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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05-13-2017, 12:50 AM
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#16
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Cook
Join Date: Nov 2014
Location: Georgia
Posts: 87
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Thanks, everyone, for contributing to this thread. It sounds like, as long as something is legal, you can use it in curry powder if you really want to. ;)
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05-13-2017, 01:39 AM
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#17
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Head Chef
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
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GotGarlic: the other side I of curry I know are from Indian women part of the Womanhood exchange program ( or what ever it called in English). That was actually first type of Curry I ate, then my husband came along with his British curries, even though his dad also make proper Indian curries sometimes.
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For the love of Cheese!
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05-13-2017, 06:46 AM
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#18
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Assistant Cook
Join Date: Apr 2017
Location: Darlington
Posts: 7
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Will share some quick curry recipes in future. ..thanks to you all
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