2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Curry is the name of a mixture of aromatic spices in a combination of 5, 7, 13 or more in number. The ratios between the spices and their quantities depend mainly on the dish that is prepared with the aromatic mixture. Most often in the composition of curry powder include turmeric, ginger, black pepper, coriander, cumin, cinnamon, cardamom and cloves, as well as fenugreek, nutmeg, cayenne pepper, paprika and more.
The roots of curry can be traced to Indian cuisine, where it is believed to originate. Today, however, this aromatic mixture is used even more in Asian and South American cuisine. The name Curry also refers to the dish with sauce, prepared with the spice of the same name.
The most different curry recipes are in the cuisines not only of India and China, but also of Mexico, Thailand and the Antilles. In fact, each curry mixture has its own identity, which complements and completes the culinary magic of the main products with which the dish is prepared - meat, fish, chicken, vegetables, rice, beans and more.
An old tradition in Japan requires curry to be consumed 125 times a year, and in the country it is most often combined with rice and pickled vegetables. In British cuisine, curry is called a meat sauce, which mainly consists of garlic and ginger.
The truth is that there is no standard recipe for a combination of ingredients in the preparation of curry. There are many variations - hot curry, sweet curry, Malay, Thai, Madras, Indian, Ceylon and others.
Curry sometimes contains more than 30% black pepper, cinnamon, cloves, coriander, ginger, allspice, fenugreek, paprika, cardamom, nutmeg, cumin, turmeric, cayenne pepper. One of the unwritten rules in the preparation of the aromatic mixture is that the main spices in it should be 90% and the auxiliary 10%.
The curry has a deep yellow color and a completely unique fragrance that you can't go wrong with. It gives the dishes a mostly spicy taste, but at the same time it is a faithful helper for human health, bringing a number of benefits. In fact, curry is universal and can be added to all dishes. In addition, this spice helps the body absorb food much faster.
Curry composition
100 g of curry powder contains: 325 calories, 12.66 g of protein, 58.15 g of carbohydrates and 13.81 g of fat. The exotic spice does not contain any cholesterol, and the sodium level is 52 mg and 1543 mg of potassium. Curry contains significant amounts of vitamin A (986 IU), E (21.99 m) and K (99.8 mg). 100 g of curry contains 29.59 mg of iron, 592 mcg of beta carotene, 254 mg of magnesium, 349 mg of phosphorus, 478 mg of calcium and others.
Curry selection and storage
When you choose curry, ready mixture, make sure its color is deep yellow, with a tile hue and homogeneous structure. Packaged spices largely guarantee this, but there are some risks when buying bulk curry - sometimes it is moist and granular, which is not desirable. Store curry powder in glass jars that are tightly closed and not exposed to moisture. The curry powder and garam masala are preserved for about 4 months.
Culinary application of curry
Curry is widely used and whether it is vegetarian or meat, the dish with curry makes it much tastier. This spice can go great with your roast pork, beef or veal, fish specialties, dishes with vegetables and legumes - beans, lentils, etc. Adding curry to ready-made mayonnaise or ketchup you will get an interesting variation of these classic sauces.
Different curry recipes follow a different combination of spices and quantities. To enhance the aroma of some of them, they are first lightly baked in a pan without burning, then grind for a long time in a mortar with the other ingredients. The curry mixture prepared in this way can be mixed with wine vinegar and oil to a thick paste and stored in a jar.
Finding the right ratio of spices in curry is a very delicate job. For a dish with curry for 4 people are enough about 1-2 tbsp. mixture of the spice. Do not overdo it so that the taste of the food does not become too intrusive and bitter.
If you want to cook Malay curry, the special thing is that you have to add a lemon plant because of the tart taste. Thai curries are widespread and their culinary magic is revealed in dishes with a lighter taste. And if you add curry and a little sugar to the tomato sauce, you will get amazing ketchup. The standard curry contains a large amount of onions, carrots and potatoes. Often even apples or honey are added for a light sweetness. You could make your own curry paste at home and for this purpose we offer you the following recipes:
Madras curry
80 g coriander, 20 g turmeric, 20 g paprika, 20 g black pepper, 20 g mustard seeds, 10 g ginger, 10 g garlic powder, 10 g cumin, 40 g salt;
Spicy curry
70 g coriander, 50 g hot peppers, 10 g barley, 2 g black pepper, 5 g cumin, 2 g turmeric;
Sweet curry
50 g coriander, 20 g turmeric, 10 g cumin, 10 g ginger
You can use ready-made ground spices, or you can lightly bake them in a pan, then crush or grind them.
Benefits of curry
By eating curry dishes regularly, you will simultaneously bring pleasure to your senses and health to your body. Among the health benefits of curry is the overall stimulation of the immune system and cleansing the body of toxins. At the same time, you will not gain extra pounds. The substance curcumin, which is contained in turmeric, which is an integral part of curry, prevents the formation of fat and expels harmful cholesterol from the body.
Scientists are of the opinion that the ingredients in the curry support chemotherapy sessions by destroying cancer cells that do not die during therapy. Experts are adamant that people who eat curry two or three times a week are at lower risk of dementia and the risk of developing Alzheimer's.
Turmeric in the composition of curry has anti-inflammatory and antioxidant properties that help fight serious diseases. Ingredient of curry spice can protect the liver from cirrhosis. With curry we can reduce the risk of cardiovascular disease, which is especially helped by spicy curry. It has the ability to lower cholesterol levels and block the action of a gene that causes arteries to constrict and restrict blood flow to the heart and other organs.
These benefits are due to capsaicin, which is a component of hot peppers and, accordingly, hot curry. The spicy ingredient also helps the prostate for pancreatic tumors, works well as a painkiller and helps treat asthma, colds and flu. Consumption of curry leads to complete warming in the body, which leads to the production of large numbers of endorphins - the hormone of happiness.
Curry spice is often used in Asian recipes, but not only. Curry is part of the list of spices and herbs rich in antioxidants and compounds that help the body function optimally. Curry is used for the natural treatment of a number of serious diseases and can be consumed in various ways.
Here are more benefits of curry:
It has anti-cancer effects
Due to the compounds in curry, the spice can have significant anti-cancer effects. All studies show that a moderate supplement of curcumin a day for 30 days reduces the chances of inflammation and the development of cancer cells.
Protects the heart
High levels of cholesterol and triglycerides can increase the risk of developing heart disease. Regular consumption of curry can help reduce risk factors and thus can improve heart health.
It has antibacterial properties
Curry leaf extract inhibits the growth of harmful bacteria such as Corynebacterium tuberculosis and Streptococcus pyogenes.
Improves the digestive system
Curry contains spices such as turmeric, ginger and cinnamon, which improve the digestive system and help it function better. Consumed in moderation, according to the expert, curry can be a natural treatment for constipation.
Helps maintain a healthy weight
Dust, along with a balanced diet, can help you lose weight healthily. Curry facilitates digestion and fat burning, speeds up metabolism and along with a healthy lifestyle can help you achieve the desired weight.
Harm from curry
Curry is extremely useful mixture of spices and has no serious side effects. People with more sensitive stomachs may experience discomfort after consuming curry. Cayenne pepper in curry can cause exacerbation of ulcers or gastritis, so people with these health problems should be a little more careful.
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Different Types Of Curry
In distant Japan, curry is traditionally consumed 125 times a year, most often combined with rice or pickled vegetables. In the west - just the opposite. In British cuisine, curry is a meat sauce that consists of ginger and garlic. According to the color, there are three types of curry - green, yellow and red.
Curry Protects Against Weight Gain
Until recently, it remained a mystery to many people why Eastern peoples ate so many fatty foods and at the same time did not gain weight from them. The answer lies in spices. And more precisely in one of them - curry. After American scientists devoted several months to curry, it became clear that the whole secret of the favorite of Indians and a bunch of other peoples spice is in one of its ingredients.
Why Eat Curry
As we know, curry is part of Indian cuisine. It is no coincidence that Indians live very long. Their cuisine and culture are full of useful herbs and spices. Although used in Indian cuisine, curry is also part of South Asian cuisine. It is a mixture of spices.
Let's Make Homemade Curry
Curry is a spice used to prepare dishes from Asian and Indian cuisine. Curry can be added to meat and vegetable dishes. Curry is made from ground ginger, cumin, black pepper, coriander and turmeric root, which is the main ingredient of the spice.
Curry In The Fight Against Cancer
A certain ingredient in curry supports chemotherapy sessions by destroying cancer cells that do not die during therapy. This was stated by a group of scientists from the University of Leicester, UK. They also concluded that turmeric did not allow the development of a recurrent stage of the disease.
