Widely used in Indian cooking, Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Color may vary from Bright golden yellow or toasty brown. Flavor & Aroma is musky, sometimes sweet and sometimes spicy. Since up to 20 spices can comprise curry powder, its profile is complex. Turmeric and fenugreek add earthiness; cinnamon and cardamom add sweetness; chiles and pepper add heat It is added to some dishes along with other spices to enhance their flavor and aroma. While the basic ingredients used are the same, each household has its own proportions so that the end result will often differ from home to home. The better the quality of the ingredients, the tastier the garam masala and the resulting dish in which it is used.