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'''Curry''' is a varietygeneric ofword dishes originatingused in the [[Indian subcontinentcuisine]]. Itfor usesdishes composed with a [[spicesauce or gravy seasoned with spices.<ref>{{cite web mix|combinationlast1=The Editors of spicesEncyclopaedia orBritannica herbs]],|title=Curry usually|url=https://www.britannica.com/topic/curry including|publisher=Encyclopædia Britannica |access-date=25 August 2021}}</ref><ref>{{cite web |title=Definition of Curry |url=https://www.merriam-webster.com/dictionary/curry |publisher=Merriam-Webster |access-date=25 August 2021}}</ref> The spices usually groundinclude [[turmeric]], [[cumin]], [[coriander]], [[ginger]], and fresh or dried [[chili pepper|chilies]] etc. In [[South India|southern India]], curry leaves from the [[curry tree]] are also an integral ingredient.<ref>{{cite news |work=NPR |url=https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india |date=28 September 2011 |title=Fresh Curry Leaves Add a Touch of India |access-date=6 April 2018 |archive-url=https://web.archive.org/web/20180411111413/https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india |archive-date=11 April 2018 |url-status=live }}</ref> [[Turmeric]] is the main spice in curry, having a warm, bitter taste and is used to flavor or color curry powder, [[Mustard (condiment)|mustard]], [[butter]], and [[cheese]]. Curry is generally prepared as a sauce.<ref>{{cite web |url=http://www.macmillandictionary.com/dictionary/british/curry_1 |title=Curry definition and synonyms |work=Macmillan Dictionary |access-date=13 December 2016 |archive-url=https://web.archive.org/web/20180612162302/https://www.macmillandictionary.com/dictionary/british/curry_1 |archive-date=12 June 2018 |url-status=dead }}</ref><ref>{{cite book|author=Raghavan, S. |title=Handbook of Spices, Seasonings and Flavourings|publisher= CRC Press|date= 2007 |isbn=978-0-8493-2842-8|page= 302}}</ref>
There are many varieties of dishes called "curries". For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. <ref name="Oxford University">{{cite book|author=Collingham, Lizzie|title=Curry: A Tale of Cooks and Conquerors|url=https://archive.org/details/curry00lizz|url-access=registration|location=New York, NY|publisher=Oxford University Press|date=2006|page=[https://archive.org/details/curry00lizz/page/115 115]|access-date=16 July 2020|archive-url=https://web.archive.org/web/20200416071823/https://archive.org/details/curry00lizz|archive-date=16 April 2020|url-status=live|quote=No Indian, however, would have referred to his or her food as a curry. The idea of a curry is, in fact, a concept that the Europeans imposed on India's food culture. Indians referred to their different dishes by specific names ... But the British lumped all these together under the heading of curry}}</ref> [[Curry powder]], a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the [[18th Century]] when Indian merchants sold a [[concoction]] of spices, similar to [[garam masala]], to the British colonial government and army returning to Britain.
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