What curry aroma really is | The roles of cumin, coriander and fenugreek

That curry aroma is made mainly by three spices. The toasted note of cumin, the freshness of coriander, the sweet toasted finish of fenugreek. Once you know their roles, the blueprint of the aroma starts to come into view.

“I have the spices lined up, but I cannot tell what is doing what.” We hear that often. Start with these three. They are the aromas that build the skeleton of a curry, and they matter most.

Cumin | Toasted notes and an earthy warmth

Warm it in oil and it crackles, sending up a toasted aroma. This is what decides the first sniff of a curry: a warm smell, like a street stall. Most spice curries begin by moving cumin's aroma into the oil.

Coriander | Citrus freshness, and the one that holds it together

Ground coriander seed has a light aroma that hints faintly at citrus and wood. It does not push itself forward; it softens the edges of the other spices and pulls the whole together. Use plenty and it still does not turn heavy: the quiet strength underneath.

Fenugreek | The bittersweet finish that says curry

This is what that sweet, toasted finish most people recognise as “the smell of curry” actually is. Raw, it carries bitterness; put it over heat and it turns into a maple-like sweet toastiness. A very small amount pulls a dish firmly towards curry.

Stack the three, and the aroma gains dimension

What is interesting is that none of them makes “curry” on its own. Depth appears only when cumin's warmth, coriander's freshness and fenugreek's finish are layered over one another. Inspice designs that layering to the 0.01 g. Blending is the making of an aroma with dimension.

Frequently asked questions

Q. If I start with just one, which?
A. Cumin. Simply warming it in oil raises the most curry-like toasted aroma of the three.

Q. Is there an order, or a trick to it?
A. Give ground spices a light pass through hot oil, that is, temper them, and the aroma reaches through the whole dish.

Q. Do they make it hot?
A. None of the three is a pungent spice. Inspice curries use no chilli either.