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Currie Powder, as Made in India.
Take coriander seeds, well roasted, 2 ozs.; tumeric, pounded, 21/4 ozs.; cummin seed, 2 ozs.; fenugreek, 1/2 oz.; mustard seed, dried and cleaned of husks, 1/2 oz.; ginger, dried, 2 ozs.; black pepper, 2 ozs.; dried chillies (the pod of the Guinea pepper; we use our common cayenne), 11/2 ozs.; poppy-seed, 11/2 ozs garlic, 11/2 ozs.; cardamons, 1 oz.; cinnamon, 1 oz.; all ground finely and mixed well and bottled.
Remarks. —As to the roasting of the coriander seeds, I should not, nor should I use the fenugreek. We use it only in horse medicines in this country, so far as I know. The poppy-seed I should not care to use, either; they may do for East Indians who eat so much opium, but should not want them "in mine. " I will give a recipe from the Detroit Tribune which, I have no doubt, was the kind of currie powder used in making the chicken currie given in another place, of which I partook, and have explained there, as the lady there referred to told me she obtained the powder in Detroit already made. I will only say here I like it extremely well. If the amount given there to make a currie proves too hot of cayenne use less of the powder next time, It is certainly warming and comforting, even to a dyspeptic stomach, and I believe healthful for any one.
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