Bart Spices is encouraging consumers to make their own curries during National Curry Week, 9-15 October 2011.
The spice supplier claims making a curry from scratch is not as difficult as it’s perceived to be and there are many different kinds of curry from which to choose and from all over the world.
As a result, there are a huge variety of herbs and spices which can be used to make up Vietnamese, Thai, Indian or Indonesian dishes, to name a few, it says.
The three spices found in most curries are turmeric, coriander and cumin, reports Bart.
And, although they form the basis of most curries, they are by no means the only ones. Other flavours, including Asafoetida and Fenugreek Seeds, are often used in Indian cuisine; while Chilli and Kaffir Lime leaves are traditionally used in Thai cooking. These contribute to the aromas, sensations and theatre of a cracking curry, Bart says.
Bart marketing manager, Camilla Bond, said: “Curries are all about experimenting. Being able to blend your own dried spices, combining new and inviting flavours which will complement fresh vegetables and meat or fish – the whole experience of cooking becomes absorbed into the final dish – which is so versatile it works brilliantly if you’re cooking for the family or entertaining.”
Retail Times readers can find out more about spices or for some inspiring curry recipe ideas, log onto www.bartspices.com