McCormickCurry Powder, 16 oz

This is the staple curry powder that my mom and grandmother bought in the grocery store in New England (USA) to use as a base for every day cooking. Other spices were ground and added to the cook's taste when they had the time. Recipes were typical home-cooking for Southern Indian and Sri Lankan style cooking.When I started cooking curries for myself, or experimental fusion dishes, I used this McCormick curry powder, and adjusted it to taste. My favorites are adding more cumin (as if it didn't have a good amount!) and cinnamon and cloves. Just fit my personal tastes. This, and a little bit of my other spices, and it tastes like home to me! If I were in a hurry or tired, the curry powder straight out of the bottle was a delicious comfort to have at hand.I haven't seen this curry powder in my current location and it is a joy to find it on Amazon.com.NOTE: all these reviews show up both under the small 1 oz size and also the large 16 oz size of this product. If you don't see the size you want, do a search under all departments for McCormick Curry Powder to find the size (1 oz, 8oz and 16 oz) -- there are also different types of curry powder available. Hope this review helps.Remember that curry powder is a mix of spices -- and often cooks will make their own mixtures to their tastes. You can add other spices that appeal to you. What is wonderful about McCormick's Curry Powder is that it is great by itself, or as a quality base of spices for the finicky cook to work with. :)For those trying to cook with curry powder for the first time, here are some ideas: Find yourself a pan and a lid. Put a little oil or butter in the bottom of the pan and start to heat the pan on a medium setting. The fats or oils will pick up the spice flavors and help them coat and meld with the food -- so don't be too skimpy, even if you want a low-fat dish -- some fat is desirable. Add sliced or chopped onions and start to brown them. Add a couple teaspoons of McCormick's curry powder and "temper" it in the fat -- letting it brown -- but be careful not to let it burn! All sorts of wonderful smells and flavors get released by tempering the spices. Stir it all up and push to the side and add (your choice):-- a pound or so of ground beef or other meat, and brown it, OR-- some chopped vegetables (coarsely chopped hunks -- or a LOT of greens, or anything you have), saute for a start, OR-- some canned beans, drained of liquid, (2 cans perhaps)cover and let cook.Turn the heat down a bit and add some liquid if it seems too dry -- you want this to simmer slowly in its juices for a while, letting the spices meld with the other ingredients. As little as 20 minutes or as much as two hours, just so it doesn't go over a simmer and has some fat or liquid in it -- stir now and then to keep the bottom from burning. At some point, salt to taste -- maybe a half-teaspoon or so? To taste.I like to top with some fresh or frozen peas and let them cook on top of the curry for the last few minutes. This is something I would cook after a long day at work. It is even better the next day, cold. Sometimes I like to put a couple tablespoons of tomato paste in during the tempering stage -- the tomato paste also benefits from pre-cooking in hot fat or oil while you stir and watch the spices tempering.This is a quality product and I am so glad I found it on Amazon.com. Enjoy!

My wife and I love to cook, and we try lots of different foods. Curry is one ingredient that is a must in some dishes. Simply said, without Curry certain dishes just do not taste right. So Curry it is. Also, Curry is not found in every grocery store. When we do find it, it is only in mini 1oz. containers, at a high price. After a search on Amazon, I instantly found this Curry from McCormick, a brand known for quality.I ordered this 1lb. container at a super price. We used it the next day to make an Asian Curry Rice and vegetable dish as a side to Curry Chicken. The aroma is fantastic, and the kitchen smelled great. the earthy and sweet spicy tones this Curry added to the dish was great. The color the Curry added to the dish was also bright and fresh. Needless to say the dish tasted fantastic and we are very happy with the purchase.If you use Curry, this is a great product. If you have never used Curry, give this a try. This is a terrific spice that livens up foods, and is a necessity in many Asian and middle eastern recipes. We love it and highly recommend it. We give it 5 tasty stars for flavor and freshness.

I love the flavor.

Works for me! 😃So, okay: I'm vegan, I use this with rice or with elbow macaroni pasta. Along with sea salt, extravirgin olive oil, and McCormick's garlic powder and onion powder, both of which are available inthis large size. I don't use huge amounts of curry. I don't make fancy dishes with it. I'm a simpleperson; I like simple food. 😊I had saved a bunch of the smaller size Simply Organic glass bottles, and I decanted the garlic,onion, and curry powder (separately) into those. I'm single, and my cat doesn't eat curry 😉 ...so these larger sizes all last me a pretty long time.I haven't tasted a lot of curry powders, but I would venture to say that this is probably onthe relatively milder side. It's not bland, it's not super-hot / spicy. It's just right (for me).One caveat, sort of: This IS a true 'powder'. My garlic and onion powders are the granulatedtype, so they're free-flowing. I couldn't find any granulated curry powder here; I don't know ifanyone even makes it.This stuff is the fine dry powdery type. In damp or humid weather, or possibly for longer periodsof storage in general, I was always taught to put in about a teaspoon (more or less, dependingon the size of your container) of UNCOOKED DRY WHITE RICE - in salt, for example, or in otherdry/fine powders, to absorb any moisture, which helps avoid clumping, at least to some degree.Just make sure the holes in your shaker aren't large enough for the rice to go through. 😥