Dry goods & condiments
Curry Powder
Curry Powder is a dry spice blend whose ingredients, heat, salt and allergens vary by product.
- 繁體中文
- 咖喱粉
- English
- Curry Powder
- Bahasa Indonesia
- Bubuk kari
- Tagalog
- Curry powder / pulbos na kari
What is it?
Curry Powder is a dry spice blend whose ingredients, heat, salt and allergens vary by product. This page follows the authoritative HK-market name and identification scope.
How to identify it
Yellow or brown powder does not prove curry powder; read the sealed original package’s food name, ingredients and allergen information.
- dry spice blend
- colour and heat vary
- ingredients and allergens are label-led
Common confusion
White pepper is usually paler and chicken seasoning can also be yellowish; no loose powder should be identified by colour alone.
Common Hong Kong household uses
Use Curry Powder only in the amount and food use stated by the recipe and original label.
Preparation or handling
Before use, read the complete original label for the food name, ingredients, allergens and directions.
Storage
Keep sealed in the original package and follow labelled storage conditions and dates; protect from moisture and other powders.
Helper tip
White pepper is usually paler and chicken seasoning can also be yellowish; no loose powder should be identified by colour alone.
What Ma’am or Sir may say
買咖喱粉。The employer is asking you to buy Curry Powder; check the market sign or original package.
Useful market phrase
我想買咖喱粉。Does the image look correct?
Last reviewed
Sources
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong Centre for Food Safety — Food Safety Focus (231st Issue, Oct 2025) – Article 4: Beware of Allergens in Food
- The Chinese University of Hong Kong Humanum Research Centre — Cantonese Pronunciation Dictionary
- Hong Kong Centre for Food Safety — Food Safety Bulletin 104th Issue - Decoding Food Labels