 By the fourth edition of the book, other ingredients such as turmeric and ginger were called for.The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 16th century and at that time were only popular in southern India.Many curry recipes are contained in 19th century cookbooks such as those of Charles Elmé Francatelli and Mrs Beeton.