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CURRY

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Originally appearing in Volume V07, Page 649 of the 1911 Encyclopedia Britannica.
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CURRY . (I) (Through the O. Fr. correier, from See also:

Late See also:Lat. conredare, to make ready, prepare; a later See also:form of the See also:French is courroyer, and See also:modern French is corroyer), to See also:dress a See also:horse by rubbing down and grooming with a See also:comb; to dress and prepare See also:leather already tanned. The currier pares off roughnesses and inequalities, makes the leather soft and pliable, and gives it the necessary See also:surface and See also:colour (see LEATHER). The word " currier," though See also:early confused in origin with " to curry," is derived from the Late Lat. coriarius, a leather See also:dresser, from corium, hide. The phrase " to curry favour," to flatter or cajole, is a 16th See also:century corruption of " to curry favel," i.e. a See also:chestnut horse. This older phrase is an See also:adaptation of an Old French proverbial expression estriller fauvel, and is paralleled in See also:German by the similar den fahlen Hengst streichen. A chestnut or See also:fallow horse seems to have been taken as typical of deceit and trickery, at least since the See also:appearance of a French satirical beast See also:romance the See also:Roman de fauvel (1310), the See also:hero of which is a counterpart of Reynard the See also:Fox (q.v.). (2) A name applied to a See also:great variety of seasoned dishes, especially those of See also:Indian origin. The word is derived from the Tamil kari, a See also:sauce or relish for See also:rice. In the See also:East, where the See also:staple See also:food of the See also:people consists of a dish of rice, wheaten cakes, or some other cereal, some See also:kind of relish is required to lend attraction to this insipid food; and that is the See also:special See also:office of curry. In See also:India the following are employed as ingredients in curries: See also:anise, See also:coriander, See also:cumin, See also:mustard and See also:poppy seeds; allspice, almonds, assafoetida, See also:butter or See also:ghee, cardamoms, chillies, See also:cinnamon, See also:cloves, See also:cocoa-See also:nut and cocoanut See also:milk and oil, cream and curds, See also:fenugreek, the See also:tender unripe See also:fruit of Buchanania lancifolia, cheroonjie nuts (the produce of another See also:species, B. latifolia), See also:garlic and onions, See also:ginger, See also:lime-juice, See also:vinegar, the leaves of Bergera Koenigii (the curry-See also:leaf See also:tree), See also:mace, mangoes, See also:nutmeg, See also:pepper, See also:saffron, See also:salt, tamarinds and See also:turmeric.

The cumin and coriander seeds are generally used roasted. The various materials are cleaned, dried, ground, sifted, thoroughly mixed and bottled. In the East the spices are ground freshly every See also:

day, which gives the Indian curry its superiority in flavour over dishes prepared with the curry-powders of the See also:European See also:market.

End of Article: CURRY

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