Curry powder is not a true spice, but a combination of spices. The combination used varies with the number of cooks and chefs. Each will have a personal preference. The commonly used spices are the following, which are ground and roasted: coriander, cumin, mustard seeds, peppercorns, red peppers, fenugreek, turmeric, cinnamon, cloves, ginger, and cardamom. Not all of these are used, and others may be added. At the end of the 19th century, Law’s Grocers Manual listed twelve recipes for curry powder, drawing on nineteen different ingredients, including the addition of rice or sago flour. In India, channa (chickpea flour) is added.
