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A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

The green leaves growing from the branches of the Curry tree, a variety of plant native to many regions of Asia and India.

A favorite rice dish from India that is seasoned with a curry sauce, which is basically a gravy. The curry is made by adding meat or vegetables and other ingredients together with various spices.

A type of herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A slightly thickened broth, originating from British India, containing meat such as chicken, vegetables, rice, cream, and seasoned with curry as well as other spices.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

An Italian dry salami made from finely ground pork and fat that has been seasoned with fennel, white pepper, possibly curry, and aged for long periods of time.

A paste that is made up of a mixture of ground chiles, salt and brown sugar. It is generally served with rice and curried dishes and is used as a condiment or a side dish.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A blend of spices that is a common seasoning in India. There are many variations, but some of the spices included in the blend are cinnamon, cloves, cumin, curry powder, ginger, nutmeg, pepper, and turmeric.

A mixture of spices that is used to season a variety of food dishes that include meat, poultry and fish.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A beverage common in India that is made from yogurt and served plain or flavored. This drink is often served as a coolant which becomes a means to soften the hot and spicy aftertaste of many curry dishes served in Indian regions.

Long narrow, green leaves that grow by the sea in Asia and Australia. The rich green leaves that have a sweet floral flavor and are used most frequently in puddings, rice dishes and curries.

A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.