Know2eat

Curry powder

What curry powder has been studied for

2 associations assessed — 1 with at least some human evidence behind it. Strongest first.

  • 1 Limited
  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About curry powder

A British-invented blend rather than an Indian one, typically built on turmeric with coriander, cumin, fenugreek, chilli and black pepper. Composition is not standardised, so no two brands contain the same thing. The USDA entry is per 100 g of the blend, while a teaspoon is around two grams.

Also known as curry powder, madras curry powder, curry masala

InflammationBrain & Cognitive Health

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Inflammatory markers

Inflammation
Limited evidence

The anti-inflammatory reputation of curry powder is borrowed almost entirely from curcumin trials, which use 500 to 2,000 mg of concentrated curcuminoids a day, often formulated with piperine or as a phospholipid complex. A teaspoon of curry powder supplies a small fraction of that, and the blend has barely been studied as a blend.

Limited evidence. Early human work, or mostly lab and animal research.

4 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Cognitive function

Brain & Cognitive Health
Insufficient evidence

Observational work in Asian populations has linked frequent curry eating to better cognitive test scores, and the finding is quoted often. Those studies cannot separate curry from the rest of the diet and lifestyle around it, and the few curcumin trials in cognition are small and inconsistent.

Insufficient evidence. Not enough human research to say anything useful yet.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Curry powder

Ask about Curry powder

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories325 kcal16%
Protein14.3 g29%
Total fat14 g18%
Carbohydrate55.8 g20%
Fibre53.2 g190%
Total sugars2.76 g—
Water8.8 g—
Fats
Saturated fat1.65 g8%
Monounsaturated fat8.78 g—
Polyunsaturated fat3.06 g—
Cholesterol0 mg0%
ALA (omega-3)0.255 g—
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)2.79 g—
Vitamins
Vitamin A1 µg0%
Vitamin C0.7 mg1%
Vitamin D0 µg0%
Vitamin E25.2 mg168%
Vitamin K99.8 µg83%
Thiamin (B1)0.176 mg15%
Riboflavin (B2)0.2 mg15%
Niacin (B3)3.26 mg20%
Pantothenic acid (B5)1.07 mg21%
Vitamin B60.105 mg6%
Folate56 µg14%
Vitamin B120 µg0%
Choline64.2 mg12%
Minerals
Calcium525 mg40%
Iron19.1 mg106%
Magnesium255 mg61%
Phosphorus367 mg29%
Potassium1170 mg25%
Sodium52 mg2%
Zinc4.7 mg43%
Copper1.2 mg133%
Manganese8.3 mg361%
Selenium40.3 µg73%
Other measured compounds
Beta-carotene11 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash7.07 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Spices, curry powder (USDA FoodData Central, FDC ID 170924).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • with fatIncreases curcuminoid solubility

    Curcuminoids are poorly water-soluble and are traditionally cooked into oil or ghee at the start of a dish. This improves dispersion; it does not turn a teaspoon of curry powder into a supplement dose.

  • with foodIncreases curcumin absorption

    Piperine from black pepper markedly increases curcumin bioavailability, and most curry powders contain some pepper. The multiplier applies to an already tiny absolute amount.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Lead adulteration in imported turmeric and curry blends

    Turmeric and turmeric-based blends have repeatedly been found adulterated with lead chromate, added to brighten the colour, and have triggered recalls and elevated blood lead levels in several countries. There is no safe level of lead exposure for children, and this is a reason to buy from brands that publish testing.

  • Allergy

    Undeclared allergens vary by brand

    Curry powders commonly contain mustard and fenugreek, both of which cause allergic reactions, and fenugreek cross-reacts with peanut, chickpea and lupin. Because blends differ, anyone with a legume or mustard allergy needs to read each label rather than assume.

  • Interaction

    Fenugreek and turmeric content interacts with medication at higher intakes

    Concentrated turmeric and fenugreek preparations have been associated with altered anticoagulant response and additive glucose lowering. Culinary curry powder is very dilute, but people taking large amounts as a supplement should say so to a pharmacist.