The yellow colour stems from turmeric . But since curry powder is not a traditional recipe, anyone is free to sell his own creation. Because of their soft texture, they are never removed before serving, but can be eaten without any hazard. See coconut for the Southern Indian recipe bese bele . The term curry is applied inflationarily to many dishes of Far Eastern origin.
Burmese curries owe their flavour to a fried paste of ground onions and other spices.