Pulvis caril
Pulvis caril (Theodisce Currypulver; Anglice curry powder) est tritura sicca e variis aromatibus composita qua sapores soliti ferculorum caril recreantur. Saeculo XVIII ut videtur inventus est: pulvere cayennae iam diu in insulis Caribaeis et Europa Occidentali bene cognita ad sapores Caribicos recreandos adhibebatur. Ab hoc aevo pulvis caril, qui quantitatem capsici minorem comprehendit, aliis aromatibus additis, in ferculis Caribicis traditionis Indicae usitabantur, etiamsi ad fercula Indica paranda saepius deprecabatur.

Notae

Bibliographia 

 Eruditio
 
 

 Praecepta
 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster) no. 454, 455 ("Curry powder, Cheap curry powder")
 1822 : 
 1845 : 
 1888 : W. H. Dawe, The Wife's Help to Indian Cookery (Londinii: Elliot Stock, 1888) pp. 68-69 ("Kárhí [curry] powder, Madras kárhí powder, Delhi kárhí powder")
 1893 : Flora Annie Steel, Grace Gardiner, The complete Indian housekeeper and cook, tertia ed. (Edinburgi: Edinburgh Press) pp. 397-398 ("Madras curry powder, Malay curry powder")
 1900 : P. O. P., The Nabob's Cookery Book: a manual of East and West Indian recipes (Londinii: Warne) no. 22-24
 1906 : 
 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 247, 355 ("Bombay [Brahmin]: Curry powder; Punjab [Mussulman]: Curry powder")

Nexus externi 
 Marissa Nicosia, "To make India Curry" (14 Octobris 2019) e manuscripto praeceptorum aviae Frankland (1750/1825)

Ars coquinaria Caribica
Caril
Gastronomia Anglo-Indica
Triturae