Growing up, we traveled often. That allowed me to be exposed to many different culinary influences. We discover along the way what we like and don’t like. Living in England, there were curry shops everywhere. English Curry and Chips (which is actually Indian) has been popular far longer than Canadian Poutine. There is a wide variety of curry which is adapted and influenced by geographical location.
Curry originates from the Indian Subcontinents and Southeast Asia. The most common spices found in most curry powders adapted by the Indian subcontinent are turmeric, coriander and cumin. Thai Curry likes to spice it up with more chili peppers , but the most common commercial curry powders available in Britain, the U.S and Canada are dense in turmeric producing a yellow hued sauce. Curry powders originating from India product red, yellow and brown. While I have fond memories of English Curry, I found my true curry love in the Caribbean. The Caribbean love of curry was influenced from East India. Jamaican curry tends to be bright yellow, sometimes with a greenish tinge (think curry goat) fusing allspice with pimento, and omitting cardamom, star anise and mace.