thumb|150px|right|Curry powder in a jar
'''Curry powder''' is a mixture of British during their colonial rule of India.

The word "Khari" from which "curry" is derived, comes from Southern India and refers to a sauce of any kind.  "Curry powder" was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices.  As a result "curry powder" in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India. <ref>Hidden India: The Kerala Spicelands; pbs.org</ref>

Curry powder was largely popularised after World War II, when immigrants from Southeast Asia moved to the UK. Still, curry powder did not become standardized, as immigrant households often had their own blends of curry powder.

The late 60s and early 70s saw a large increase of Indian food consumption by the UK populace. This also led to an increase of Indian restaurants. The tradition of keeping special blends of curry powder simply became uneconomical, and curry powder became increasingly standardized.

Indian cooks often have readier access to a variety of fresh spices than their native UK counterparts, and are more likely to make their own mixtures. Indeed, most Indian cooks will have their own specific mixtures for different recipes. These are often passed down from parent to child.

Most recipes and producers of curry powder usually include fennel seed, green cardamom, mace, red pepper, long pepper, and black pepper may also be added. 

thumb|200px|right|Порошок карри

'''Ка́рри''' (от тамильского ''kari'') — смесь пряностей на основе корня куркумы, возникшая, по-видимому, в Индии, к настоящему времени широко распространённая повсеместно.

Сама куркума, обладая великолепным запахом, имеет слабый, невыразительный и отчасти неприятный вкус, поэтому её „улучшают“, добавляя другие компоненты. Карри отличается неострым вкусом (хотя бывают и острые варианты смеси) и сильным характерным ароматом.

В Индии, как правило, смесь изготавливается незадолго перед применением из свежих компонентов, состав не фиксирован и определяется «по вкусу». Вне Индии — карри известна в виде сухого порошка.

Применяется для ароматизации и окрашивания риса, овощей, мяса, рыбы, (без)алкогольных напитков.

== Состав ==
thumb|100px|right|Порошок карри в банке

Сильно варьируется в зависимости от места производства и конкретного производителя. Например:

'''Производители и марки карри:'''

*1: TRS (Индия/Великобритания), «Hot Madras curry powder»
*2: Kamis-przyprawy S.A. (Польша), «Карри»
*3: Трапеза, Новосибирск, «Карри»
*4: [http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25741,00.html простой рецепт]