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Do not let the curry powder burn your mouth… or these facts burn your brain.

Curry powder is a preparation of spices used primarily in dishes to add flavour and a pleasant smell.
Curry powder is made primarily of spices, most often turmeric, cumin and coriander, but the mixture also often contains chilli and fenugreek, and sometimes garlic and ginger.
Curry powder typically produces both a flavour and a curry similar to foods from Asia’s south and it is often spicy.
Curry powder is often used in curry sauces, but also dishes that require a distinct flavour, and the mixture can be homemade or commonly available in supermarkets or Asian grocery stores.
Curry powder most likely arrived in European society in 1771, and an advertisement for the product appeared in a British newspaper, dated 1784.

Curry powder became common in the 1800s and 1900s after the introduction of machines that can mass produce, as well as becoming a widespread and popular export.
Curry powder became increasingly popular in 1960s to 1970s with the demand and supply of Indian cuisine.
Curry powder is typically coloured yellow, orange, red, grey or brown, depending on the spice mix, and the powder particles are often very fine, but vary in size.
Commercially bought curry powder often loses its prominent taste and strength after lengthy storage times, and usually starts deteriorating from six months.
Curry powder is high in fibre, vitamin E, vitamin K, iron and manganese, and is said to help protect against inflammation and cancer.

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Do you use pure or imitation vanilla extract.

Vanilla extract is a flavouring mixture that largely contains vanillin, which generally comes from the vanilla bean that grows on an orchid plant called Vanilla planifolia.
Pure vanilla extract is made be steeping 100 grams of vanilla beans in a litre of water mixed with 35% alcohol, (for each gallon of liquid, 13.35 ounces of vanilla beans) and the final liquid is usually purchased in a small bottle.
Vanilla extract is the most frequently used type of vanilla flavouring and is typically dark brown in colour, and pure vanilla extract has a more distinct smell and flavour than the more bitter imitations.
‘Vanilla extract’ is also known as ‘vanilla essence’ and unnatural or synthetic vanilla flavouring extract or essence is known as ‘imitation’ vanilla.
Some people are allergic to vanilla extract and can develop migraines from it due to its vanillin content.

Vanilla extract is popularly used in flavouring baked wheat products, sweets and desserts, particularly custard and ice cream.
Vanilla extract can be expensive, particularly when typhoons hit the main producing countries, causing significant losses.
The main producer of vanilla extract is Africa’s Madagascar, an island in the Indian Ocean, although the plant is native to Mexico.
Vanilla extract may vaporise when heated as a liquid, due to its alcohol content, and will generally result in the loss of some vanilla flavour.
Vanilla extract was first developed as a commercial liquid product in the 1847s in the United States by an American chemist Joseph Burnett, after a request from a customer.

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