Curry is the name given to a range of dishes, typically Indian but also Thai, made using a mixture of spices that characterize them. There are unlimited variations: Everything depends on the number of spices used to make the curry, their proportion, and flavor, which can be milder or hotter. Certain curry recipes may require hundreds of spices. Generally, however, there are normally about 15 spices used.
Curry spice mix is found ready to use in the form of paste or powder. Its intensity depends on the origin of the recipe: Madras curry (India), Malaysian curry (often flavored with coconut milk or lemongrass), Japanese curry (sweeter and less spicy).
Curry spice mix can be made at home; the typical ingredients are cinnamon, coriander, turmeric, pepper, cumin, ginger, cardamom, clove, and nutmeg. The different ingredients are adjusted according to taste, and with the addition of fennel or bay leaf, for example. For immediate use, mix the spices in a skillet or frying pan with a little fat or oil. To store, grind to a fine powder.
Curry spices can be used to season meat (chicken, lamb, pork, fish, and seafood dishes. They also add flavor to rice and vegetables.
Curry powder should be stored in an airtight container in a dry place protected from light. If you purchase curry paste, store it in the refrigerator once opened.
This depends on the spices used, and also on the dish prepared with them.
Depending on how the spices are prepared, varieties include green curry, red curry, yellow curry, and white curry. Their flavor can vary between mild and very hot.