Curry powder application. Curry with bay leaf. Composition of curry seasoning

Today, on the shelves of ordinary grocery stores, you can find a huge amount of a wide variety of goods that a dozen years ago were just the same "terrible" rarity, and it was almost impossible to get them. Now such products are actively used in almost every kitchen. Just such popular and favorite products include various seasonings designed to saturate ready-made dishes with an amazing aroma and add an interesting taste to them. Among these spices, curry (a seasoning that came to us from India) is far from the last place. Consider its composition, application, as well as what benefits and harms can be from curry to the human body when eaten.

Ingredients of Curry

In fact, curry is a mixture of several spices. And thanks to amazing combination The ingredients of this seasoning are especially popular among Europeans. With its help, you can quickly cook delicious and very interesting dish.

There are several options for preparing curry, the composition of which, as a condiment, can sometimes consist of more than twenty ingredients! But at the heart of such a mixture are always curry leaves or fenugreek, turmeric, as well as coriander and red Cayenne pepper.

With standard industrial production cumin or cumin for Europeans is also added to curry. If the seasoning is intended for Asian countries, azhgon is used, it is characterized by a sharper taste.

Curry can also contain ginger and cinnamon, cloves or cardamom can be added to it. Sometimes the spice includes different peppers, mint and basil, nutmeg, fennel and other components.

Application of curry

In our country, curry is used to prepare the most different dishes. This spice is most often added to rice and vegetable stews. In addition, such a mixture can be used to prepare the most different salads especially with chicken and meat dishes. Curry is great for adding to meatballs, beef stroganoff, pasta with meat and other dishes.

benefits of curry

All the seasonings that make up curry can benefit the human body. So scientists from the University of Oregon (USA) came to the conclusion that daily consumption of curry has a positive effect on the condition immune system our body.

British scientists claim that a number of components of this spice are able to support chemotherapy sessions, because they perfectly help to destroy cancer cells that do not die from the effects of drugs.

There is also evidence that eating curry at least once or twice a week helps to avoid the development of dementia and Alzheimer's disease.

The main ingredient in curry is turmeric. It is able to extend the life of brain cells by about seventy-five percent. This spice is a source of a significant amount of essential oils, it has pronounced antibacterial properties and helps cleanse the blood. It is believed that turmeric has a positive effect on the digestive processes and the activity of the intestinal sphere. Many experts attribute antibiotic properties to it. This spice has choleretic qualities and is considered an excellent antioxidant.

Curry leaves - the second essential component of the seasoning - this is the source huge amount essential oil. Such a substance can help in the treatment of diabetes. In addition, it is believed that eating it has a positive effect on the condition of the skin and hair.
Curry leaves are excellent for stopping hair loss and will be especially useful for people whose skin is prone to eczema and increased dryness. Also, such a component will ensure the active absorption of the protein of cereals and beans by the body.

Another main ingredient in curry is coriander. This spice helps to cope with various tumor lesions, it relieves increased swelling and helps to eliminate diarrhea. In addition, coriander is able to treat anemia, menstrual disorders. It is advised to take it for skin ailments, diabetes, digestive disorders. This spice will be especially useful for the prevention of a variety of eye ailments.

As for cayenne pepper, it perfectly activates metabolic processes, prevents gas formation and improves bowel activity. Also, such a product helps with diabetes and saturates the body with a significant amount of ascorbic acid. Its consumption will positively affect the activity of blood vessels, activate the production of endorphins and protect against various kinds of toxins.

Additional components of curry also have a mass of medicinal and preventive qualities. So cumin has an active anti-inflammatory, diuretic, antibacterial, carminative and antiseptic effect. Cinnamon has immunostimulating, expectorant and tonic properties.

Can curry be harmful?

Yes, like everything earthly. So the main danger of curry, the use of which as a spice has been elevated to the rank of “miracle remedy”, is increased blood clotting. Therefore, it is better not to get carried away with such a spice if you have surgery. In addition, this mixture is not combined with taking a number of medications, including aspirin, clopidogrel, warfarin and various anticoagulants. Do not add curry to your food if you suffer from cholelithiasis. In addition, keep in mind that any ingredient in such a seasoning can provoke allergic reactions.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

Curry is a mixture spicy seasonings. It is quite widespread throughout the world, but its homeland is India. There, the curry is prepared just before use, thanks to which this food supplement has an even more spicy and fragrant flavor. The taste of curry is not spicy, a little specific, so it may not be to everyone's taste.

Useful properties of curry

The main ingredient in curry is turmeric. herbaceous plant from the Ginger family, which uses crushed roots and stems containing essential oils. The content of turmeric in curry is at least 30%. It has a pleasant spicy smell, a bitter, slightly astringent taste and a persistent yellow color that does not fade in the sun.

Turmeric is known for its anti-inflammatory and cleansing properties and improves liver function. Especially useful is the addition of turmeric to meals rich in protein - by stimulating the digestive glands, it improves the digestion of proteins.

Studies on the properties of curcumin, a substance derived from turmeric, have proven its ability to prevent cancer and fight Alzheimer's disease.

In addition to turmeric, curry seasoning includes various other plants, the set of which may differ from one different manufacturers curry.

Caraway in curry, thanks to a set of essential oils, gives a pleasant and delicate fragrance seasoning. It has anti-inflammatory, carminative, lactogonal, antispasmodic properties, facilitates the work of the kidneys and digestive system, improves metabolism, skin condition. Thanks to cumin, the beneficial properties of curry have a positive effect on the course of gastritis, cholelithiasis and urolithiasis.

Mustard seed promotes absorption fatty foods, as it enhances the formation of gastric juice, improves appetite, stimulates intestinal motility with a tendency to constipation. The last property of the mustard seed is used to regulate the functioning of the intestines, including the seed in the composition. gastric tea. Black mustard helps with arthritis and gout.

Cumin by appearance very similar to cumin, but has a completely different taste. It removes toxins from the body, normalizes functions digestive tract improves vision and brain function. When stored for more than a year, cumin becomes bitter and loses all its beneficial properties, so it is included in the curry recipe only when the seasoning is directly prepared.

Essential oils of coriander fruits in seasoning give dishes a gentle and pleasant cooling smell and taste. Coriander has proven itself positively in gastritis and peptic ulcer- it eliminates pain and has an antiseptic effect. These properties made it possible to include coriander in the composition of gastric and choleretic preparations.

Ginger is added to curries both fresh and dry in powder form. It gives food spicy taste and has a beneficial effect on digestion and circulation. So, ginger reduces gas formation, prevents constipation, improves appetite.

Due to the fennel curry has a sweetish aftertaste. It is added to this seasoning quite a bit, since in case of an overdose it becomes predominant in the whole dish. Fennel enhances lactation and sweating, has carminative properties.

Black pepper makes food spicy spicy taste. It is added in the form of peas or ground. This widely used supplement improves digestion and stimulates appetite. Sometimes other types of pepper are included in curries - Indian pippali, red capsicum, chili, serrano.

Shambhala in grains gives food a bitter, spicy, sweet taste, tones and restores strength. Shambhala contains a lot of folic acid and vitamin E, it improves blood formation, strengthens hair and reduces weight. Hing gives the curry its spiciness.

Salt is added to seasoning to preserve the rest of its components. When cooking, keep in mind that curry already contains salt, and add it to the dish already with this in mind. Traditional Indian cuisine is characterized by the fact that more salt is added to food than is usually recommended.

curry consumption

The main purpose of seasoning is to improve taste qualities dishes. The beneficial properties of curry can improve the digestion of food by stimulating the digestive glands.

There is no exact ratio of ingredients in the preparation of curry, and in India, when preparing seasoning, the proportions are approximately observed. But, despite this, the aroma of curry cannot be confused with any other.

Curry is suitable for adding it to meat, fish, vegetable dishes and fig. Curry gives dishes an interesting golden hue. This seasoning perfectly complements the taste of pilaf, vegetable stew, chicken salad, pasta, meatballs, minced meat.

Caution in the use of curry is required for individual intolerance to the seasoning.

Curry is the oldest condiment that originated in India. Not a single dish is complete without this spice. Curry is also used in Asia and in Eastern countries. Curry is a mixture of spices, the amount of which may vary. But any variation contains curry leaves, turmeric and coriander. In Asia, the composition sometimes has up to twenty ingredients. There are no set proportions, for example, in India, the curry mixture has its own recipe in each family. Curry goes well with meat dishes and rice, and the seasoning also serves as the basis for sauces and gravies. Seasoning paints any dish in a beautiful yellowish tint and gives an unforgettable aroma.

Useful properties of curry seasoning:

Due to the extensive combination of ingredients, curry has useful action. The main component of turmeric has been subjected to numerous studies, during which scientists have come to the conclusion that it is able to protect the body from cancer cells. Turmeric protects the immune system and destroys harmful substances that slow down mental activity. Curry is also considered dietary product that burns the excess body fat. Ginger, which is often included in the seasoning, improves digestion in combination with other ingredients. In addition, curry helps to get rid of bronchitis, this is facilitated by fenugreek, which has expectorant properties. It is also often used in the production of bactericidal patches. Coriander, which is also part of the curry, improves digestion and treats flatulence. It's believed that wide range antimicrobial properties, helps to get rid of skin diseases such as psoriasis and eczema. The complex of ingredients contains salicylic acid, which will help with migraines during attacks. Fenugreek, will improve the functioning of the liver and the outflow of bile. Cinnamon relieves indigestion. And cumin will cope with pain in gastrointestinal tract, while eliminating the inflammatory focus. seasoning has valuable properties for women, vitamin A contained in it rejuvenates the skin, making it supple. A classic blend rich in phosphorus and zinc. The spice will strengthen bones and improve the condition of hair and nails, due to the large amount of calcium. It is worth noting that the beneficial properties of curry directly depend on the set of spices included in it.

Contraindications to the use of curry seasoning:

Any use of spices should be moderate. People suffering from heart disease, it is better to exclude curry. There may be an individual allergic reaction, on any component, but these are personal characteristics, and not harm to curry. In the presence of internal bleeding, turmeric can increase them. Curry in large quantities may contribute to the formation of kidney stones. Also this spice should not contain flavor enhancers and dyes, you should pay attention to this when buying. Dosed use will have a general strengthening effect with health benefits.

For the inhabitants of India, the glory of spicy lovers has long been entrenched. And this is true - not every European stomach will be able to withstand the test of national Indian cuisine th. Curry is especially famous - a spicy sauce made from local spices, which in India is flavored with everything - vegetables, beans, meat, fish, and rice. It is all the more interesting that, according to a recent survey in England, national English dish most called it curry. Probably because the British call curry all dishes seasoned with spicy sauces.

The word "curry" is believed to be of Tamil origin and simply means "sauce". But, strictly speaking, the word "curry" has several meanings. This is both sauce and dishes prepared using a mixture of spices and hot spices, and the leaves of the neem tree (Murraya koenigii). The British believed that it was because these leaves were added to the sauce (“cari-patta” in the local language) that it was called “curry”. But in fact, the leaves of the neem tree are not at all an obligatory component of curry sauce. And there is no standard curry recipe in the world. FROM light hand English curry sauce has long gained popularity around the world, but everywhere it is prepared in different ways.

What is curry made from?

Of course, a curry made in England is nothing like a curry made by a housewife in the Indian state of Andhra Pradesh. It is in the southern provinces of India that the hottest pepper in the world is put into curry - a variety of chili pepper Naga Jolokia, ghost pepper. Compared to this pepper, Mexican Tabasco is a childish caramel. Those who are not ready for such radical decisions have the opportunity to buy seasoning to their liking, since thousands of types of curry are produced today.

A real curry includes about 30-40, or even more ingredients- spices and herbs. Store-bought curry most often looks like a uniform golden yellow powder, although it is a mixture of a dozen or two ground spices. The yellow color of curry is due to turmeric, or Indian saffron. The more turmeric, the richer the color of the curry. Turmeric has little to no effect on the taste of curry. They also produce curry paste, which can be not only yellow, but also red and green. Red curry has more cayenne pepper, while green curry, popular in Thailand, has more green pepper. Also in curry there are cumin, cardamom, fennel, cloves, shamballa (or simply fenugreek), ginger, coriander, black and white pepper, chili pepper, garlic and other spices.

How to make your own curry

Shop-bought sauces, dry mixes and curry pastes are for the undemanding and lazy. Just add a few teaspoons of curry powder or paste to the main dish and you're done. But the Indians, Thais, residents of Bangladesh and Sri Lanka make curry immediately before cooking, from the freshest ingredients, by hand, and it turns out simply divine. First, all the ingredients for the curry are fried in a dry frying pan, over low heat, until soft brown, and then ground in a mortar. Of course, the mortar and pestle is for true purists. Everyone else can use a regular coffee grinder - the curry powder will turn out fine and uniform. Cooked curry should be used immediately, and if stored, then only in a glass or porcelain dish with a lid, and not longer than 3-6 months.

To make a spicy Madras curry, you will need to take 3 small dried chili peppers, a tablespoon each of turmeric and coriander seeds, two teaspoons each of cumin and fenugreek seeds, a teaspoon of mustard seeds, a couple of garlic cloves, 3 cloves (spices, not flowers !), 2 teaspoons of salt and a small piece of cinnamon.

A milder curry will be obtained if you use a mixture consisting of a tablespoon of turmeric, two tablespoons of ground cumin seeds, the same amount ground coriander and to this add half a teaspoon ground ginger, red pepper and mustard seeds.

Despite a rather modest set of ingredients, home mix curry will always be more fragrant and of higher quality than store-bought. After all, it is not known how long and how well store-bought curry powders and pastes were stored. But if you have no time to bother with cooking curry, buy curry in metal cans or glass bottles dark in color, because in a transparent container, under the influence of ultraviolet light, the essential oils of spices quickly decompose, and the curry loses its taste.

Curry: benefits and harms

It is believed that curry is scary useful thing. In turmeric, scientists have found curcumin - a miracle substance that saves from cancer and senile dementia. Cumin, as it turned out, strengthens the immune system, has anti-inflammatory, diuretic and bactericidal properties. Cardamom seeds improve digestion, calm the nerves, and are good for asthma. Cloves smell great and are also anti-inflammatory, while fennel seeds are a real storehouse of vitamin C, potassium and folic acid. Fenugreek helps the body fight sclerosis, and is also a fairly strong aphrodisiac. One might be skeptical about listing the benefits of curry, but it is interesting to note that in areas where curry is consumed almost daily, the incidence of Alzheimer's disease among people over 60 is only 5%.

Against this background, the harm from eating curry looks rather pale. In addition to damage to the stomach from too hot sauce and allergic reactions to some components, special harm no curry. Is it not recommended to use curry for people with blood clotting problems, as well as those taking anticoagulants, aspirin and its derivatives.

Check out the spice shop, check your homemade spice stock and try making curry at home - you're sure to come up with something incredible!

Admirers oriental cuisine know that sophistication and unique taste dishes presented are based on correct application spices. Among them, a special place is occupied by curry seasoning, this mixture consists of harmoniously selected spices that can emphasize the taste of a vegetable, fish or meat dish.

In India, this seasoning is prepared just before serving, this approach allows you to preserve the freshness and unsurpassed aroma of the ingredients.

• Red and black pepper.
• Turmeric.
• Ginger.
• Coriander.

In the future, it all depends on the taste preferences of the manufacturer, often used:

• Carnation.
• Nutmeg.
• Cinnamon.
• Cardamom.
• Cumin.
• Fenugreek.
• Fennel.
• Garlic.
• Caraway.

If you are going to buy the mixture in the supermarket, be sure to study the ingredients. Avoid spices with potato starch, salt or flavor enhancer.

Curry seasoning

To date, this spicy powder has several varieties, depending on the country of origin:

• Eastern European - sharp and rough taste and aroma, since the main emphasis is on pepper.
• Western European - delicate taste and a simple aroma, the base is turmeric.
• Middle East - turmeric, pepper, coriander and fenugreek are taken as the basis, exquisite aroma and unsurpassed taste.
• South Asian is the leader in terms of the number of components. spice has rich taste and smell.

The cost of seasoning depends on the ingredients.

The benefits and harms of curry seasoning

The benefits of using spices in recipes:

• Protects against oncological diseases.
• British scientists have proven that the mixture is able to support cancer patients during the rest period between chemotherapy courses. The powder destroys atypical cells.
• Stimulates the immune system.
• Turmeric has a positive effect on the gastrointestinal tract.
• A mixture of spices is recognized as the best antioxidant.
• Taking the powder 2-3 times a week protects against dementia and Alzheimer's disease.
• Improves liver function.
• Reduces cholesterol levels.
• Allows you to get rid of extra pounds by activating metabolism.
• Coriander allows you to normalize work of cardio-vascular system.
• Helps get rid of a hangover.
• It has an antibacterial effect on the body. Recommended for use during seasonal colds.

It is worth noting that the use of spices can also harm the body:

• During chemotherapy, it can block the effects of certain drugs.
• It is forbidden for women in position, since the effect on the fetus has not been studied.
• Children under 2 years of age do not have the enzymes to process the spicy powder.
• Contraindicated in people who suffer from gastritis and peptic ulcer.

magic spice

Many are interested, but what does curry look like? Full spice is a product home cooking, which is a powder with a specific smell, consisting of 15 spices.

Characteristics:

• According to the sharpness, soft and burning are distinguished.
• Color - dark and light.
• Diverse industry use.

The site specyi.ru presents photos of this fragrant powder.

Application: for what dishes?

What dishes is the spice for? the best choice? Let's figure out where to add the mixture, and what taste features she will give. Seasoning from spices is used in combination with:

• Meat. They give a sharp taste and spicy aroma. Can be added during marinating or after cooking.
• The second dishes are porridge and stew.
• Drinks and cocktails - fill bright taste and unforgettable aroma.

Where to add seasoning?

Since the seasoning came into our lives from India, it is ideally combined with rice, naan flatbread, steamed idli donuts, chicken, dosa pancakes and chanti sauce.

There are several variations of the curry dish:

• Pasandra - during the creation of this masterpiece, lamb marinated in natural yogurt. In the cooking process, cream and tomato juice are used to soften the taste.
• Palak is a green sauce. This rich dish calls for fenugreek, spinach, and mustard to make.
• Feed - chic recipe, which is chicken or goat meat in coconut milk with nuts, cardamom and cayenne pepper.
• Tika masala - chicken pieces in sweet and sour sauce(cream and tomatoes) with the addition of masala spices.
• Balti is a medium spicy sauce with pepper and coriander. Combine with cakes.

What can be replaced?

Many are interested in: what can be replaced with curry powder? Some cooks answer that there is no analogue, but you can use the sauce. This product has a sharper and sharper taste, while the beneficial properties are much lower.

The best option is to create preparations of a mixture of spices and store them in a dry place protected from ultraviolet rays. home seasoning in tight closed jar stored up to 4 months.

Today supermarket shelves are bursting with various products, including spices. Everyone chooses according to their taste and color. Each of them has its own characteristics and refined taste. Some go well with meat, while others go well with fish. In this article, we will consider curry seasoning, composition, benefits and harm that it can bring to the human body. It came to us from India, therefore it is peculiar in its taste and combination with individual dishes.

A little about the composition of the seasoning

Curry is made up of several spices. Their interesting combination provides her popularity to this day. Thanks to the use of spices, you can make the dish not only exquisite, but also tasty. The composition of curry seasoning is very diverse.

The main part of it is turmeric. In addition to it, there are also such constituent components as coriander and cayenne pepper. It also contains fenugreek. These spices are the basis of seasoning. Other components may also be added to them. For example, to give interesting taste and flavor can be added Bay leaf, cloves, cinnamon, black pepper.

Curry seasoning: useful properties

One of its advantages is that the combination of various spices gives an interesting chemical composition. You can talk a lot about curry seasoning, its benefits for the body. For example, turmeric helps improve brain performance, and also has good help in the fight against tumors. Improving the composition of the blood is also one of the beneficial properties of the seasoning.

Coriander has a choleretic effect. It also improves the functioning of the digestive system. If you regularly use curry seasoning in the composition various dishes, then it is possible to achieve normalization of cholesterol levels in the blood environment.

Plus, it's great for people who want to lose weight. excess weight. The components that make up the seasoning prevent the formation of adipose tissue, and also remove excess water from the body.

If you add cumin to its composition, then the protective functions of the body will increase. Speaking about curry seasoning, the benefits and harms to humans, we can say that the first is much more. But, of course, everything should be consumed in moderation. Zira, if it is part of the composition, will help remove toxins. And this spice effect is very valuable. Because at present there are many harmful products. Ginger, in turn, will improve blood circulation. It will also help you deal with constipation. Much can be said about curry seasoning, benefits and harms. But she has more positive characteristics. You will see this by reading the rest of the article.

Thus, each constituent component is rich in "useful things" for the human body. Which option to add spices to choose, the person decides. Because it depends on the taste of your dish.

Where is curry used?

This seasoning belongs to Indian cuisine. Someone uses it in all dishes. But it goes best with rice. It will give the product a yellowish color, and some varieties of pungent taste. The peculiarity of curry is that it has different composition spices. In addition, it can also be used in the preparation different sauces. They will be fragrant and distinctive.

The spice blend works well with chicken salads. You can also add curry to meat dishes, and pasta with meatballs.

Curry (seasoning): properties

Spices, which are the main components, help strengthen the human body, which regularly uses them in dishes. Curry seasoning is characterized by anti-inflammatory, antimicrobial and antifungal effects. She also fights well cancer. Namely, it helps to reduce the growth of such cells. At the curry seasoning useful properties are improving memory and protecting against Alzheimer's disease.

In addition, the spice has an antioxidant effect. Thus, it slows down the aging process. If you regularly eat curry dishes, then eczema and psoriasis will not be terrible.

Salicylic acid in the composition of the seasoning gives an analgesic effect. Therefore, you can forget about migraines. The spice also stimulates the production of endorphins. In this case, you will not remember sadness.

Curry has repeatedly helped people who would like to throw off overweight. Due to its unique composition, fat in the human body is burned, and bile secretion increases. And it also improves digestion.

What is the harm of Indian spice?

Some people shouldn't eat a lot of spices. This time, talking about curry seasoning, benefits and harms, let's focus on the second point. Excess consumption of spices can lead to side effects and the consequences. The risk group includes people with diseases blood vessels and breast cancer.

Turmeric, along with its beneficial properties, helps to increase bleeding along with medications.

During chemotherapy, curcumin interferes with an immunosuppressant used in the treatment of breast cancer.

Also, curry should not be consumed by people who have kidney problems. Because turmeric increases oxalate levels. It is he who increases the risk of kidney stones.

Thus, in curry seasoning, the benefits and harms are not in equal proportions. Of course, despite the harm of the spice, it has much more advantages.

How should spices be selected and stored?

At the moment when you buy curry, pay attention to its constituent components. The main requirement for the seasoning is that the content contains the main 4 components that were listed above.

You can also focus on the smell when choosing a spice. It must be saturated. The color of the seasoning, despite what its shelf life is, should have a bright color. The spice that has a dull hue should not be taken. Also, the curry must be dry.

Seasoning is stored in a closed container in a dark place. Shouldn't hit him Sun rays. In the event that one of the constituent components is cumin, the shelf life of the seasoning will be exactly one year. After the curry will get a bitter taste. Self-prepared spice is stored for about two months.

How to make seasoning at home?

To make your own curry, you will need ingredients such as coriander and turmeric seeds, cumin, chili, mustard and garlic, salt, cloves, cinnamon and fenugreek. All components are placed in a pan and fried until brown. The taste of an almost finished spice should be saturated. After the prepared mixture is sent to the coffee grinder and crushed. A stupa is also suitable in the absence of appropriate equipment.

Thus, in this article, having considered curry seasoning, the benefits and harms for human body, we can say with confidence that it is not only a spice, but also a good remedy to improve health.

Curry is a condiment originally from India, consisting of a mixture of spices and spices. There are 4 types of curry: Eastern European, Western European, Middle Eastern and South Asian. The ingredients are different, but each recipe includes 20-30% turmeric. The combination of spices has spicy aroma, light and pleasant taste, which is able to decorate any meat, vegetable or rice dish.

Ingredients of Curry

Indian curry contains 50% turmeric, 20% coriander, red cayenne and black pepper. These four components are part of almost all interpretations of the spice recipe. AT traditional version spices are present and ingredients such as zira, blue fenugreek, salt, garlic and fennel. In India, curry is prepared immediately before eating, grinding all the ingredients in a mortar.

Additional components that can be found in an adapted curry:

• cumin and cumin for the European part of the population;
• azhgon, which gives the mixture more spiciness, is part of Asian curries;
• ginger, basil, cinnamon, cloves, nutmeg, etc.

sauce recipe

There are many variants of curry sauce, as well as seasonings, and there are two main types of this sauce: fruit and vegetable. If you wish, you can improvise and add to the composition of the dressing those ingredients that are more to your taste. Creating a dish at home is not difficult, the main thing is to follow the step-by-step recipe.

The nuances of cooking sauce based on vegetables:

• first chop the shallot or the regular one onion(one and a half onions), and grind in a blender;
• heat up the pan by adding a piece butter for melting;
• in melted butter add half a teaspoon of cardamom, and a third of a teaspoon of cloves and cinnamon;
• mix the spices, and then pour the chopped onion into the pan, after which it should caramelize for 10 minutes;
• at the next stage, we load 6 cloves of garlic, 50 grams of ginger and half a chili pepper into the blender bowl. From vegetables you need to get mashed potatoes, which are added to the pan to the fried onions;
• the resulting mass is heated in a pan, stirring constantly for 5 minutes, after which spices are added to the sauce: a pinch of cumin, a teaspoon of turmeric, a third of a teaspoon of coriander and a similar amount ground pepper Chile;
• the components are mixed and heated for another 3 minutes, and then the tomato, chopped in a blender, which was previously peeled, is poured into the pan;
• after adding the last component, the sauce should sweat under the lid for another 15 minutes;
• at the finishing stage, the resulting mass is smashed in a blender to a homogeneous consistency, and then rubbed through a fine sieve, after which the dressing is ready.

How to use in cooking

Curry is a unique spice that is used in cooking all over the world.

• A mixture of spices is added to the marinade for soaking meat or fish in it, or used as a seasoning for already ready meals. Almost everyone knows such a dish as chicken in curry sauce, which, thanks to the addition fragrant spices acquires a unique smell, taste and color.

• Curry is popular in Europe, so the sauce is often used to make savory pizza or pasta.

• In Asian countries, the sauce has found its use as a dressing for main dishes and side dishes. So, in the west appeared by all favorite dish Japanese curry rice, the recipe of which can be seen in the video below.

Positive effect on the body

The use of seasoning lies in the preventive and therapeutic effects on the body.

1. Prevents the development of Alzheimer's disease. The main opposing component of mental dysfunction is curcuminoid-3 (a component of turmeric extract).
2. Indian spice reduces the risk of developing cancer, increases the body's barrier properties, and stimulates the immune system.
3. It improves the digestive process by normalizing the stool and toning the muscles of the intestine, which is important in violation of the peristaltic function of the digestive tract.
4. Useful spice for blood vessels, heart muscle and liquid tissue, it contains a large number of necessary for the proper functioning of the cardiovascular system minerals and vitamins.
5. Helps to cope with stressful situations - the spice has a relaxing effect on the nervous system.
6. Curry food has a positive effect on mental functions, improving memory, attention and thinking.

What is the harm?

Seasoning is dangerous to health in such cases:

• In the presence of chronic diseases such as gastritis or stomach ulcers, spicy spice aggravates the patient's condition by increasing inflammation localized in the mucous membranes of the stomach and intestines.
• The spice can cause tachycardia and impaired blood pressure especially if there is a predisposition to hypertension.
• A large amount of spice provokes severe headaches, dizziness, nausea, inflammation of the mucous membranes, increased tearing.
• In some cases, an allergic reaction is observed, which leads to respiratory failure.