It is not a spice but the name given to some dishes of Indian cuisine, where the mixtures are prepared, toasted and ground rigorously at the moment. The mixtures of spices called curries are recent: invented by emigrants of Indian origin for trade, they are available in 3 basic versions, of more or less good quality: the sweet (mild) Madras curry, spicy (hot) and very spicy (very hot), the latter truly almost unbearable for our unaccustomed palates. Generally speaking, here are the spices contained in curries on the market: turmeric (which gives it its colour), coriander, pepper, ginger, cumin, nutmeg, tamarind, mustard, fenugreek, caraway, cinnamon, cardamom, onion, chilli pepper.
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