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Curry: derived from the Tamil word for sauce, “kari.” Curry powder is a combination of sweet spices such as cinnamon, clove, allspice, nutmeg and star anise; hot flavors of chile, fenugreek, ginger, black pepper; and pungent cardamom, cumin and mustard. Curry, the dish, refers to a stew seasoned with curry powder or masala, which means “spice mixture.” Curry leaves, from a small tropical evergreen, are often used as a component of southern Indian Madras curries and pickles, and have a citrusy taste.|Sources: “The Spice and Herb Bible,” by Ian Hemphill; “The Food Lover’s Atlas of the World,” by Martha Rose Shulman|Kristen Browning-Blas
