What gives 100 Hours Curry its unique mahogany brown colour?

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The Distinctive Mahogany Brown Hue of 100 Hours Curry

The unique mahogany brown colour of 100 Hours Curry is primarily attributed to its proprietary blend of 20 carefully selected spices, chosen for their medicinal properties, and the use of a roux base enriched with beef stock. This deliberate combination, alongside a slow cooking and maturing process, contributes to its characteristic deep, rich colour, differentiating it from the more common golden-brown Japanese curries.
Spice Selection and Roux Base

The foundation of 100 Hours Curry's distinctive colour lies in its complex recipe. An assortment of 20 spices, selected not only for flavour but also for their perceived medicinal effects, forms a key component. This blend is incorporated with a roux, a mixture typically made from flour and oil or butter, which is then combined with beef stock. This layered approach to building the curry base contributes significantly to its final colour and depth.
The Role of Additional Ingredients and Maturation

Beyond the spice and roux base, a variety of other ingredients are simmered into the curry, including onions, carrots, garlic, ginger, tomatoes, apples, bananas, and mangoes. These elements, when cooked down, contribute to the overall complexity of the curry's flavour profile and visual appeal. The process involves simmering the mixture until it thickens, after which it is chilled and allowed to mature for several days. This maturation period, often referred to metaphorically as "100 hours," is crucial for developing its rich and deep flavour, and likely intensifies the colour through further chemical reactions.
General Mechanisms of Curry Colouration

Generally, the colour of curries can be influenced by several factors. The spices themselves are primary contributors; for instance, turmeric provides a vibrant yellow, while paprika and certain chili powders offer red hues. The Maillard reaction and caramelization, processes that occur when ingredients are heated, can also deepen colours, turning them from golden to brown. In the context of Japanese curry, the use of a roux is standard, and the browning of this flour-and-fat mixture during cooking can impart a darker shade. Furthermore, the slow cooking and aging process, as employed by 100 Hours Curry, can lead to a natural deepening of colour over time as flavours meld and concentrate.

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What gives 100 Hours Curry its unique mahogany brown colour?

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