Curry powder is a pre-mixed spice blend, typically including turmeric, coriander, cumin, and chili, that developed under British colonial rule in India during the 18th century as a shortcut for the many fresh spice blends used in Indian cooking. It differs from garam masala, which is a warmer, less turmeric-heavy blend usually added near the end of cooking, and from a cook's own fresh-ground masala, made specifically for one dish. Curry powder is common in Western, Caribbean, and some Southeast Asian cooking, and pairs well with chicken, beef, shrimp, vegetables, coconut milk, and yogurt.