The origin of the curry could go back to 1700 BC in Mesopotamia, according to Curry Flavor. While the Use of curry was probably originaed in India, it was used in England as early as the 1300s.
The word "curry" comes from "Kari" which is from the Tamil language and was later anglicized into "curry." Curry power is one of the oldest spice mixes and is moste often associated with Indian cuisine.
The original Indian curry did not have any peppers in it since peppers were not originated to India. Christopher Columbus brought chili seeds from the new world and traded to India.
Because of th long its history and adaptation into so many different cuisines, curry can have many different tastes and colors.


Indian Curry

In India, curry is referred to a gravy or stew dish, according to Curry Flavor. The dish contains Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, onion and garlic. It also can be made up of many things. In India, different curry ingredients are regional.

Japanese Curry

The curry was brought to Japan by British Navy in the 1800s, accoring to the cheftaro.com. Dacades later, Japanese Navy developed its own kind of curry for its sailers, according to Strips Kanto. The curry is one of the most poplular meals for Japanese, accoridng to S and B. Research shows japanese consumes about 62 dishes of curry per year, which means most poeple in Japan enjoy the dish more than once a week.

Thai Curry

Thai curry is quite different from Indian or Japanese curries. Its main ingredient is coconut milk, according to Aung Chun, the owner of the Bhan Thain Restaurant. Thai curry does not use curry powder. There are four kinds of Thai curry; red, green, Massaman and Phanaeng curries. The red curry is the most popular, the green is the spiciest, Massaman is a little bit sour taste, and Phanaeng is basically peanut curry. Thai people eat the curries with rice as lunch and/or dinner but not as breakfast, Chun said.