Curry Powder In Austria: A Spicy Fusion Adventure

Curry powder is used in Austria, and it is available in online shops and supermarkets. It is a common ingredient in the country's famous Currywurst, a German dish that has become popular in Austria. The dish is made by pouring curry sauce over grilled Bratwursts, and it is usually served with French fries or a crispy bread roll.

Where to buy curry powder in Austria

Curry powder is available in Austria, both in stores and online.

In-Store

Some stores in Austria sell curry powder, including:

• David Fussenegger
• Kelly's
• Zotter Schokoladen
• Wiberg

Online

Curry powder can also be purchased online from websites such as fromaustria.com and pureindianfoods.com. These sites offer a range of curry powders and blends, including organic and vegan options, with various delivery options and price ranges.

How to make curry powder at home

After searching for "do they use curry powder in Austria," here is the information I've found along with a guide on how to make curry powder at home:

While I cannot ascertain the extent to which curry powder is used in Austria, it appears that it is available and likely used in cooking, albeit with some variations and adaptations to suit local tastes and ingredients. Now, let's move on to the guide on how to make curry powder.

Creating your own curry powder blend at home allows you to customize the flavor and aroma according to your preferences and the requirements of the dish you're preparing. Here's a step-by-step guide on how to make curry powder at home:

Ingredients

• 2 tablespoons of coriander seeds
• 1 tablespoon of cumin seeds
• 1 teaspoon of fenugreek seeds
• 1 teaspoon of mustard seeds
• 2 teaspoons of turmeric powder
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of cayenne pepper (adjust to your desired spiciness)
• A pinch of ground cloves
• A pinch of ground nutmeg

Instructions

• Toast the Whole Spices: Start by toasting the coriander, cumin, fenugreek, and mustard seeds in a dry skillet over medium heat. Stir or shake the pan frequently to prevent burning. Toast until the spices become fragrant and lightly browned, which should take about 2-3 minutes.
• Grind the Toasted Spices: Transfer the toasted spices to a spice grinder or a mortar and pestle. Grind them until you achieve a fine powder consistency. Sift the powder through a fine-mesh strainer to ensure a uniform texture and to remove any larger pieces that may remain.
• Add the Remaining Ingredients: In a bowl, combine the ground spice mixture with the remaining ingredients: turmeric, ginger, cinnamon, cayenne pepper, cloves, and nutmeg. Mix thoroughly to ensure an even distribution of all the spices.
• Store in an Airtight Container: Transfer your freshly made curry powder to an airtight container, such as a glass jar. Store it in a cool, dark place, away from direct sunlight or heat sources, to retain its freshness and flavor.
• Use and Experiment: Your homemade curry powder is now ready to use! Add it to your favorite curry dishes, stews, soups, or marinades. Feel free to experiment with different ingredient ratios or add additional spices to customize the blend to your taste.

Tips and Variations:

• For a milder curry powder, reduce the amount of cayenne pepper or omit it altogether.
• If you prefer a smokier flavor, you can lightly toast the ground ginger and cinnamon along with the whole spices.
• You can also customize your curry powder by adding other spices like black peppercorns, cardamom pods, or dried chili peppers during the toasting and grinding process.
• Always taste your curry powder before using it in a dish to get a sense of its flavor and adjust the seasoning in your recipe accordingly.

Creating your own curry powder is a rewarding experience that gives you control over the flavor and heat level of your dishes. Experiment, adjust, and enjoy the wonderful aromas and flavors of your homemade curry powder!

The history of curry powder in Austria

Curry powder is available in Austria, as are a variety of curry spice blends and curry sauces. However, there is little information on the history of curry powder in Austria.

Curry powder is a blend of spices that originated in South Asia and was brought to Europe by British colonialists. It is commonly used in Austrian neighbour Germany, where it is a key ingredient in the popular dish, currywurst.

Currywurst is a German fast food dish that originated in Berlin in the 1940s. It is made of grilled pork sausage (usually a bratwurst) covered in a sauce made from tomato ketchup and curry powder, served with a sprinkling of curry powder on top. It is often served with French fries or a crusty bread roll (brötchen).

The creator of currywurst is thought to be Herta Heuwer, a Berlin housewife who traded spirits for ketchup, curry powder, and Worcestershire sauce with British soldiers stationed in the city after World War II. She then experimented with these ingredients and others to create a sauce, which she poured over grilled pork sausages. She began selling this low-cost street food, and it quickly became popular, especially among construction workers who were rebuilding the city.

Currywurst is now considered a German institution and is widely popular across the country, including in Austria's neighbour, Germany. It is estimated that 800 million currywursts are consumed in Germany each year, with 70 million of those in Berlin alone.

While there is limited information on the history of curry powder in Austria specifically, its use in the popular German dish, currywurst, which is also consumed in Austria, may provide some insight into its history and popularity in the region.

Curry powder vs. curry paste

Curry powder and curry paste are two very different things and are used for different types of curries. Curry powder is a blend of spices and is dry. It is used for Indian-style dishes and needs to be activated with a liquid or oil. Curry paste, on the other hand, is wet and made with fresh chillies. It is used for Thai-style curries and must be dissolved into a liquid during the cooking process.

Curry paste can be green, red or yellow, depending on the chillies used. Green curry paste is the spiciest and includes a combination of fresh green chillies, lemongrass and galangal.

While curry powder and curry paste can provide a similar result, they are not interchangeable. You can substitute curry paste for curry powder, but not the other way around. This is because curry powder does not contain fresh ingredients like shallots or garlic, so the flavour will be different.

Curry paste is cooked or blended with fresh ingredients and added to the pan with the main elements. Curry powder, on the other hand, is cooked with other fresh ingredients before the main protein or vegetables are added.

It is recommended to have both curry powder and curry paste in your kitchen, so you can use the right one for the right dish.

Health benefits of curry powder

Curry powder is a blend of spices with a bright golden hue and a complex flavour. It is usually made with turmeric, coriander, cumin, fenugreek, and chilli pepper, but can also include ginger, black pepper, mustard seeds, curry leaves, and fennel seeds. Here are some of the health benefits of curry powder:

Anti-inflammatory properties

Curry powder contains spices like turmeric, coriander, and chilli pepper, which have been shown to reduce inflammation. Turmeric, one of the main spices in curry powder, contains curcumin, a compound that fights inflammation by regulating inflammatory proteins. Both human and animal studies have shown that turmeric and curcumin can relieve symptoms of inflammatory diseases like rheumatoid arthritis, osteoarthritis, and inflammatory bowel disease.

Improved heart health

Consuming curry powder may benefit heart health by reducing risk factors such as high cholesterol and triglyceride levels, and by improving blood flow. A small study found that eating a meal containing curry powder improved blood flow in the brachial artery compared to a control meal. Another study showed that those who consumed curry-based dishes 2-3 times per month to once a week had lower triglyceride levels than those who consumed curry less than once a month.

Anticancer effects

Many of the spices in curry powder, particularly turmeric, have been found to have anticancer properties. Curcumin, the main compound in turmeric, induces cancer cell death and inhibits the spread of cancer cells. Animal and test-tube studies have shown that curcumin may fight various cancers, including prostate, breast, colon, and brain cancer. Human studies have also shown promising results, with one study demonstrating that curcumin supplementation increased cancer cell death and decreased inflammation in people with colorectal cancer.

Antioxidant properties

Curry powder contains an abundance of antioxidants, including curcumin, quercetin, pinene, lutein, zeaxanthin, and cuminal. A small study showed that eating meals containing 6-12 grams of curry powder significantly reduced allantoin, a marker of oxidative stress, compared to non-curry-containing meals. Consuming antioxidant-rich curry powder may help reduce oxidative stress and lower the risk of chronic conditions like heart disease, cancer, and mental decline.

Improved digestive health

Curry powder promotes digestive health due to the presence of turmeric and ginger. Turmeric helps strengthen the digestive tract's microbiome, while ginger has been shown to settle upset stomachs and reduce nausea and vomiting in pregnant women.

Improved brain health

Curcumin has been found to improve markers of mental decline and reduce the risk of Alzheimer's disease.

Lower blood sugar levels

A study found that people who consumed moderate amounts of curry had lower blood sugar levels and were less likely to develop diabetes than those who ate curry less than once a month.

Frequently asked questions