From The Food Encyclopedia by Jacques Rolland and Carol Sherman
From kari, the South Indian word for "sauce", a blend of many spices as unique as the person blending them. Commercial curry powder generally contains cayenne, cinnamon, coriander, cloves, cumin, fennel seeds, fenugreek, ground mustard, black pepper, turmeric and more. The distinct color comes from the turmeric, and the heat level ranges from mild to spicy; hotter blends are generally labeled Madras. Indian cooks, in their remarkable curries, don't use prepared powder. They choose their preferred individual spices and toast, grind and combine them in amounts suitable to a particular palate or dish. In using commercial powder, one can improve the flavor of raw spices by sautéing them slightly before use.
