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India Currie Powder Americanized.
Take of ground cinnamon, mace and cloves, each, 1 dr.; coriander seed and fresh yellow tumeric, each, 2 ozs.; black pepper and small cardamon seeds, each, 1/2 oz.; cayenne, 1/4 oz Put all through a good mill and mix well; put in a closely-stopped bottle.
Remarks. —The tumeric is of no particular value, except to give color to the powder. It has slight aromatic and stimulant properties, but they are so slight it is seldom used in medicine except to color ointments, etc. So if the color (yellow) is not desired, it can be left out without detriment to the powder. If this powder is not as hot with cayenne as some may desire increase the
amount by 1/2 dr. or whole dr. at the next making. It is better to add to rather than to get in too much at first to suit those who cannot bear the cayenne if too much is put in. For myself, I should prefer to add 1/2 or at least 1/4 oz. of ginger root to this currie powder and leave out the tumeric altogether, as the ginger is both aromatic and stimulating and a very healthful article, as well as pleasant to the taste, while the tumeric, as mentioned before is only for its ¦color.
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