Curry is more than just a single spice or flavor.

There are a wide range of curry dishes made all over the world, including India and much of Asia, Africa, the Caribbean and Central Europe.

The main thing all of them have in common is that they’re made from a combination of many different spices. Several dishes include ginger, turmeric and cumin, and almost all of them have some sort of hot element, such as chilies.

The dishes can be hot, mild, sweet or savory and can be red, green and other colors beyond the classic yellow. They can be vegetarian or include beef, fish and other meats.

Curry powders found in grocery stores today represent only a small combination of spices. Those powders probably originated in the 18th Century and were sold by Indian merchants to British government officials and others stationed in the country.

Eggplant curry recipe from current villagers of Farmana, India

1 eggplant

3 tablespoons oil

1 onion, medium coarsely chopped

Small piece ginger, coarsely chopped

2 tsp red chili powder

2 tsp turmeric

Sugar and salt to taste

1 tomato, large, chopped

Coriander, fresh leaves

Wash, pat dry and prick eggplant. Roast eggplant over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplant start to shrink. Cool by dipping in water. Remove skin and mash the pulp completely.