Curry powder

One US cup of curry powder weighs 100.8 grams (3.6 ounces). Going the other way, 100 grams is about 0.99 cups.

Also called curry, Madras curry powder, yellow curry powder, mild curry powder, hot curry powder.

A teaspoon of curry powder weighs about 2.1 g, and a cup about 100.8 g (3.6 oz). USDA, Chef's Resources and a measured Japanese tablespoon agree within 8.5%.

Curry powder is a Western-style blend of ground spices, usually turmeric, coriander, cumin, fenugreek, ginger, pepper and chile, created in the British era to stand in for the spice mixtures of Indian cooking. Madras-style and hot versions add more chile. It goes into curries, curried egg and chicken salad, soups, rice, roasted vegetables and marinades. Garam masala, a different and warmer blend without turmeric, is not covered here.

USDA's record for curry powder weighs a tablespoon at 6.3 g and a teaspoon at 2 g. The tablespoon works out to 100.8 g a cup. Chef's Resources gives curry powder at 3.62 oz per cup, 102.6 g. A Japanese site that photographs level spoonfuls on a scale weighs a teaspoon of curry powder at 2 g and a tablespoon at 6 g, 94.6 g a cup. The three are within 8.5%, inside the 10% this site allows for spices, so this site publishes USDA's 100.8 g.

Penzeys' hot curry powder comes to 113 to 125 g per cup of container size. Jar and bag sizes name the container rather than measure a levelled spoonful, and a powder settles in a jar, so they are listed without figures; they run heavier, as packed powders do.

King Arthur Baking's chart has no curry powder row.

The physical check: curry powder is a fine, dry powder made mostly of seeds and roots, coriander, cumin, fenugreek and turmeric, which weigh about 2 to 3 g a teaspoon each when ground on this site: coriander and cumin 2 g, turmeric 2.4 to 3.1 g. A blend of them should weigh about the same, and it does. Unlike American chili powder, curry powder usually contains no salt, which is why its sources agree better: there is no heavy ingredient whose share changes from brand to brand. Turmeric-rich yellow powders and chile-rich hot ones still differ by a few percent.

Practical guidance: use 2.1 g per teaspoon of curry powder, 6.3 g per tablespoon and about 100 g per cup. Fry curry powder briefly in oil before adding liquid, which takes away its raw taste. A 1.75 oz jar, about 50 g, holds about half a cup. Curry powder loses its aroma within months of opening, so a recipe may need more of an old jar than of a fresh one; that is a matter of flavour, not weight.