CURRY, a name applied to a great variety of seasoned dishes. In India the foflowing are employed as ingredients in curries : - anise, coriander, cumin, mustard, and poppy seeds ; allspice, almonds, asafoetida, butter or ghee, cardamoms, chillies, cinnamon, cloves, cocoa-nut and cocoanut milk and oil, cream and curds, fenugreek, the tender unripe fruit of Bnchanania cheroonjie nuts (the produce of another species, B. latifolia), garlic and onions, ginger, lime-juice, vinegar, the leaves of Bergera Kcenigii (the curry-leaf tree), mace, mangoes, nutmeg, pepper, saffron, salt, tamarinds, and turmeric. The annexed table shows the composition of four kinds of Indian curry powder : - The cumin and coriander seeds are generally used roasted The various materials are cleaned, dried, ground, sifted, thoroughly mixed, and bottled. Upwards of forty different methods of preparing curry are given in the Indian Domestic Economy and Receipt Book, 2d ed. Madras, 1850.