Curry Powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India as a means of approximating the taste of Indian cuisine at home.

"Curry powder" is thus an English invention, where it is still popular, in contrast to India, where it is (practically) unknown. Indian cooks have much more specific mixtures of spices, depending on what they are cooking, while the English just make everything with the same spice mix.

Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their

blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, clove, mustard seed, green cardamom, black cardamom, nutmeg, red pepper, cinnamon and black pepper may also be added.

It is also the name given to a different mixture of spices that include curry leaves, which is used in South and Eastern Indian cuisine.