Origins of curry powder in the Caribbean

Alright family, let’s talk about the origins of curry powder and how curry found its way into the Caribbean kitchen — a story as rich and layered as the flavors themselves.

Curry powder wasn’t just handed down like a family recipe; it’s a product of history, migration, and cultural exchange. It originally comes from the Indian subcontinent, where complex spice blends have flavored kitchens for thousands of years. But what we now call “curry powder” was actually invented during the British colonial era—specifically in the late 1700s—by British traders who wanted a convenient way to replicate Indian dishes at home. This ready-made mix was inspired by traditional Indian masalas but tailored for Western tastes.

Now, how did this British invention and Indian spice mix get across the ocean to the Caribbean? That journey came with the indentured laborers from India, brought to Caribbean colonies by the British after slavery was abolished in the 19th century. These laborers arrived in places like Jamaica, Trinidad and Tobago, and Guyana, and with them, they carried their cooking traditions, including spices and curry recipes. The Caribbean versions of curry began to evolve here, blending Indian techniques with local ingredients and flavors.

One big difference—and what gives Caribbean curry its signature—is the addition of allspice, also known as pimento, which is native to the Caribbean and was used by the indigenous Taíno people long before the arrival of Indians or Europeans. This spice wasn’t part of traditional Indian curry but has become essential in Caribbean curries, adding a uniquely warm and aromatic note that ties the dish to the land and its history.

Caribbean curries often feature meats like goat, chicken, or beef, and vegetarian versions have flourished too, especially with Rastafarian influences emphasizing natural, plant-based foods. The curries here aren’t a carbon copy—they’re a beautiful adaptation shaped by the island’s cultural mosaic and available ingredients.

So let’s recap: Curry powder started as a British invention inspired by Indian spice blends, crossed the ocean with Indian indentured workers in the 1800s, and took root in Caribbean soil. Along the way, it was transformed—swapped ghee for local oils, layered in allspice, and blended with indigenous and African flavors to make something unmistakably Caribbean.

At Cooking with Ayana LLC, this story reminds us that food is a living archive of migration, survival, and fusion. Every fragrant pot of Caribbean curry is a celebration of that shared history and creativity—a kinship stew simmering across time and tide.

If you’re ready to cook, try seasoning with curry powder—but remember to add that pimento twist. That’s the Caribbean soul talking. Bless the pot, kinfolk.