A recent topic discussing Japanese curry powders inspired me to look into what’s available here. A quick look at Wikipedia informed me that Chinese curry powder
Quoteis similar to Madras curry powder but with addition of star anise and cinnamon.
No. It. Isn’t. Hong Kong* curry powder is.
In the rest of China (99.99% of it), it is similar to Japanese. Here is an example.
Chinese 'Japanese' Curry Sauce
Star anise and cinnamon free. Anyway, there is little cinnamon in China (or America). Most is actually cassia.
We also get those Japanese style curry blocks, but made in China.
Thai curry pastes are easy to find (and to my taste) much better than the Japanese. Several varieties are available. Red, green, and more.
I can source Indian curry paste and curry paste (imported via Hong Kong) as well as garam masala and other ‘Indian’ spices from Pakistan. India and China do not have good relations and very little is imported.
*Hong Kong has many Indian restaurants. Some excellent. HK's famous Chungking Mansions of movie and travelogue fame has dozens. Mainland China has very few and those only in the major cities.
