I guess Threefeathers made this the food forum so...

I've heard others say you mix US paprika and US curry powder to get the Berlin Curry we remember. Its kinda close. A year or two ago I stumbled on adding a little anise to the mix for a close a copy as close as I'd tasted.

I just opened a new package of SWAD brand Madras Curry powder and it is dead on. I think I had a flash back! It uses Asafoetida instead of anise. Same family and a vaguely similar but definitely different taste. One of the German names for the spice is Teufelsdreck, or devil's dung- more or less.

As background, the curry powder most of us are used to contains no "curry" leaves. It is a mixture of spices. This one contains:

Fenugreek
Nutmeg
Coriander
Cinnamon
Cloves
Black Pepper
Salt
Chilli
Dry Ginger
Mace
Garlic Powder
Asafoetida
Turmeric

These and other ingredients (except Asafoetida) are fairly standard but the order (and proportions) differ.

This powder is also cheaper than most higher end imported curry powders.

Here's a link: Curry powder Phone is 1 (800) 800 7923 with offices in New York and Chicago. The web site opens but needs plug-ins I don't use to work.

Bob