Jamaican Curry has a somewhat elusive background. Some believe that curries were brought to Jamaica when Indian indentured servants came to Jamaica in the mid-1800s to work on the sugar plantations. Some spice companies refer simply to Jamaican seasoning rather than Jamaican Curry. Jamaican Curry has a sweeter profile, rather than the spicy, tangy flavor of Indian curries.
In general, curries originated in India and Pakistan, and like so many seasonings, vary greatly from country to country, region to region, and even family to family. Some of the curries were named after their region of origin, such as Madras Curry, which is one of the more common curry blends. There is no ONE correct curry blend – it is all based on individual taste. Curries tend to use similar ingredients, but every chef, restaurant, and spice company varies with some of their ingredients. Curries are blends comprised of several spices needed to provide a complex taste profile.
Curries go well on chicken, beef, lamb, shrimp, pork, rice, and many vegetables. They are often seen in Asian cuisine as well as Indian cuisine. Some curry recipes call for coconut milk which adds a wonderful dimension to the flavors.
We also carry a Madras Curry and a Garam Masala.
Our own recipe, blended with coriander, cumin, fenugreek, turmeric, black pepper, cinnamon, ginger, mustard, and garlic.