Centuries ago, from the 15th century onwards, political and economic ambition caused navigators to sail further and further from the home ports of Europe. The result of new discoveries allowed these other countries access to people with diverse backgrounds and varied cultures. One aspect that would make a specific future difference when foreign traders and adventurers returned home was that of food and the different ingredients used. Items of immediate monetary value brought back, particularly from the East, were spices to be found where European countries were already carving out territories for themselves in the Indian sub continent. Ginger, cinnamon, cloves, pepper were some of the spices easily available and which would have a strong effect on perhaps the then more bland European cooking.
In 1860 indentured labourers from India arrived in KwaZuluNatal to work in the sugar cane plantations. With them came their style of cooking and an ingredient that would forever be associated with the SA province of KwaZuluNatal – CURRY! The word kari was anglicized to curry from the Tamil language. Curry powder, bought today in every supermarket and store, may be a composition of coriander, cumin, turmeric. One can never not recognize when a curry dish is being cooked. Maybe because of the strong yellow colour or for the aromatic leaves of the Curry Tree sometimes used with the sauce. The reference used gives the name of the Curry Tree as Murraya koenigii and Bergera koenigii. Koenigii refers to the botanist Kohann Konig and the name Murray to the Swedish physician and botanist, Johann Andreas Murray who died in 1791.