A Brief History of Singapore Curry Powder: From Spice Routes to Modern Kitchens

Singapore is very famous in present days for its rich multicultural society and their respective tasty food habits which are predominantly Indian, Malay and Chinese. Wrapped in the middle of this fusion food culture is the Singapore curry – the nation’s curry seasoning that can be savoured in curry-flavoured noodle soups and seafood based stew. But just how did this aromatic blend make its way into Singaporean pantries and push carts to be consumed as a condiment? They have been around for many generations spanning back several centuries to trading of spices.

The history of spice trade can be well associated with Singapore however the island was not known as Singapore earlier. Temasek was a trading port city during the Srivijaya Empire which lasted between the 7th and 13th centuries, with Singapore being strategically located at the intersection of maritime spice trade between India and China. Selling spices such as black pepper, cloves, nutmegs and cinnamon which were all very much sought after in those days, Arab, Indian and Chinese merchants anchored their boats at Temasek. When the Portuguese reached Singapore in the sixteenth century, they noticed that curry and spiced dishes were already well entrenched in the region, thereby suggesting that spices had successfully penetrated local food cultures.

Although the Portuguese initially arrived to Singapore with the aim of seizing control of the spice trade route from Singapore, later on the Dutch and the British arrived and intermarried and thus immigration occurred and slowly Singapore’s culture began to shift. It is understood that as more Indians immigrated to Singapore in the 19th and 20th centuries, they took their curry powder and a penchant for curried foods. Once it was more a staple of Southern India but once the world war II was over and the food vendors went on the streets they borrowed spices and concoctions from many ethnic groups and developed new hybrids including curry. Chinese-style chicken curry, tandoori chicken and naan, Eurasian fish head curry – this is how Singapore curry was created in a melting pot of diverse culinary influences.

During the later part of the twentieth century, as Singapore progressed into a modern, sophisticated nation of the region, the roles of the spice routes to recall their roots became a powerful means of sustaining cultural heritage in a constantly transforming society. Singaporean food manufacturers began processing their own commercial spice blends for the Singapore market and export to other countries that have a demand for Singaporean style spices. These brands such as Baba’s, Prima Taste and Rex Grade was developed to capture the true essence of Singaporean style spicing and seasoning. Their specific powders allowed Singapore curry to be prepared by those in modern home with cookers as well as restaurant chains that are opening outlets in other parts of the world.

Curry today easily remains the most uniquely Singaporean among all foods here today. However, the question that may interest any culinary enthusiast is what makes the Singapore curry different from other curries in the Southeast Asia region? Different from those found in the more viscous curries of the neighboring countries such as Malaysia and Indonesia, the Singapore curry power is unique in that it is a dry product. While preparing a base, turmeric powder, Coriander seeds, cumin seeds, fennel seeds and fenugreek seeds will be blended together. Herbs such as cinnamon, cloves, star anise enhance the layered fragrances. This notion of spices and their proportions shows the decades of inheritance from Indian, Chinese Malay and even Dutch cooking styles. Spices are used moderately to provide a mild spicy taste to the food. Although today’s recipes may still be as diverse as Singapore’s populace, this concoction, with only a modicum of wet spices, is definitive of Singapore-style curry.

Earlier spice traders, colonial interferences and migrations all imprinted the tales of spice routes on the Singapore’s destiny. Present day city-state Singapore, although it is grappling with new issues regarding the sustenance of its cultural heritage, has its living symbol in the delicious National symbol, which reminds that Singapore has always been an intersection of people, cultures and spices. This bitter melange carries a long and intricate story in every spoonful, tracing back to one of the world’s most famous Silk Road routes.