Curry Powder

This recipe comes from colonial 18th-century Britain or British America, in the period between 1700 and 1775—a time when global trade was bringing new spices and culinary ideas to European tables. Curry powders like this were the result of British fascination with South Asian cuisine, but adapted to local tastes and available ingredients. Such blends would have been a highlight of fashionable households, a signal of cosmopolitan taste and openness to new flavors, even if the dishes cooked with the blend were still rather British at heart. The historical reference 'W.a.317' tells us the recipe was part of a manuscript collection, indicating that these blends were carefully recorded, shared, and prized among the educated and well-to-do.

In the 18th century, the spice mixture would have been made using a sturdy mortar and pestle (for pounding and blending the seeds and powders together). Drying the powder was done by placing the mixture in a Dutch oven (a heavy cast iron or earthenware pot) set before an open hearth fire. This gentle heat would roast the spices lightly and remove any excess moisture, improving shelf life and deepening the flavor. For storage, the blend was placed in a glass bottle, which was closed but not hermetically sealed, allowing for some breathability while keeping out dust and pests.