Herbs and spices are very popular in our cooking today, therefore, it is difficult to imagine preparing our favorite dishes without scattering bags of seasonings that smell so fragrant and give a simply unique taste to familiar dishes. Moreover, experts assure us that such a passion for spices and seasonings, especially if they are natural, is very beneficial for our health, since many spices have not only gastronomic, but also medicinal properties. You can read more about the benefits and harms of seasonings here.

Today we invite you to talk about one of the famous and favorite spices - a spice called curry, which is made from various seasonings. Learn about the history of curry, its recipe and, of course, how and why to add curry to your dishes...

Features of curry seasoning

India, like many other spices, is considered to be the birthplace of curry. At the same time, curry got its name thanks to the bush, the leaves of which Indians dry and grind into powder, and then use as a seasoning. However, such curry plant leaf powder evaporates essential oils very quickly, therefore, the seasoning quickly loses its properties - aroma and taste. So, if you are lucky enough to try real curry one day, remember that its use is limited, and this spice should not be stored for a long time.

Curry seasoning composition

After we have intrigued you with the peculiarities of curry seasoning and the fact that it has many recipes, it’s time to learn about the most important components of curry, which must be included in its composition.

So, the most important component of curry is. At the same time, the seasoning should contain at least a quarter of the total composition. As you remember, turmeric has a distinctive aroma, but not a bright taste, however, in combination with other spices, it begins to “play.” Turmeric is moderately mild, aromatic and not spicy, and its advantage is that it can be added to many dishes. The next component of curry is, it can be from 20% to 50% in your version of the seasoning mixture. The curry should include: fenugreek, which directly replaces the leaves of the curry bush - it must be in the composition of at least 1/10 of the part, it must be present Cayenne pepper– content up to 6% is allowed.

These four main components - turmeric, coriander, fenugreek, cayenne pepper - are the basis of any curry. All other components can be contained from 40% to 50% and thereby give your seasoning mixture different flavors and aromas.

As an example, we can cite the data that in European versions of the curry recipe you can often find it, but in the Asian version of the curry recipe there is a sharper azhgon. Also, cloves, fennel, mint, nutmeg, different types of pepper are often added to curries...

So, if you buy ready-made curry and you have your own preferences, you can look for the version of the curry recipe whose composition suits you most.

How to make curry at home

If for some reason you are not satisfied with the store-bought versions of this spice, you can prepare curry yourself at home. To do this, you will have to stock up on all the necessary components of the spice mixture. World Without Harm offers to take you 3 chili peppers, 1 tablespoon each of coriander and turmeric seeds, 2 teaspoons of cumin and, 1 teaspoon of mustard, a few cloves of garlic, 3 cloves, 2 teaspoons of salt and a little cinnamon. Fry all the ingredients of our curry in a dry frying pan over low heat until a pleasant aroma and a delicate brown color appear. After this, mix them together and crush them in a mortar or grind them through a coffee grinder - in the latter case, you will get curry powder of a uniform, fine consistency.

It is better to use the finished curry immediately, but if you have prepared a mixture of spices for future use, then you should store it in a porcelain or dark glass container with a tight-fitting lid, in a dark and cool place for no more than 3-6 months. After this period, your curry will lose all its gastronomic and appetizing properties.

Beneficial properties of curry

The beneficial properties of curry, of course, depend on the components that are included in its composition.

So, for example, turmeric - let us remind you that it is an essential component of curry, has an astringent taste, helps cleanse the blood, neutralizes inflammatory processes in the body and normalizes liver function, stimulates the process of protein absorption by the body, prevents the formation of gases and toxins. In addition, turmeric colors dishes brightly and brings us aesthetic pleasure from contemplating such colorful dishes.

If your curry includes mustard seed and cumin, then they have warming properties, improve digestion and have a diuretic effect. These properties are relevant for those who suffer from gout, fever and arthritis.

The presence of cumin in the composition will help cleanse the body of waste and toxins and normalize the functioning of the gastrointestinal tract. By the way, the presence of cumin in your curry means that the spice mixture cannot be stored for too long, otherwise the curry will taste bitter.

Coriander - another essential component activates the processes of food digestion, ginger - improves blood circulation and digestion and helps to forget about constipation, fennel - gives the mixture of spices a sweetish taste, increases sweating processes and promotes lactation processes in the body of a young mother (read more about lactation processes) , black pepper contains a lot of chromium and it will be useful for people suffering from type 2. The use of shamballa (a classic Indian seasoning) means that curry will warm your blood and contribute to a surge of strength and energy. By the way, this composition of curry with shamballa is very useful for women. By adding a mixture of such spices to food, you can influence your weight, strengthen your hair, and enrich your blood composition...

In countries where they eat curry seasoning almost from infancy, its benefits and harms have long been known to everyone. In our country, few people are interested in such information. But in vain. Because this mixture of spices has a lot of positive qualities with almost no disadvantages. Let's figure it out together.

Harm of curry

As such, the spice mixture poses virtually no harm. Its danger lies in possible allergic reactions to any component.

Another interesting property of curry seasoning is its ability to influence hematopoietic processes and accelerate blood flow. Therefore, it is strictly forbidden to eat it:

Patients with hemophilia. Sudden internal bleeding can lead to a disastrous outcome.
Simultaneously with aspirin and its derivatives. The powerful blood thinning effect is a very unpleasant thing.
Patients with thrombophlebitis and people at risk. Increased blood flow can help the blood clot break off.
People who have had a heart attack or stroke. Blood pressure surges will not bring anything good.

No other harmful qualities have been observed in curry seasoning. Well, unless a cook in an Indian restaurant makes a mixture that is too spicy. Then unpleasant sensations in the stomach and intestines are possible.

Benefits of curry

Due to the rapid spread of the aromatic mixture throughout the world (this happened with the light hand of the British), scientists began to actively study the beneficial properties of curry. And a lot of interesting things turned out.

For example, it has already been scientifically proven that regular consumption of seasoning (in moderation) significantly stimulates the body’s activity in the fight against cancer cells. In particular, this applies to malignant tumors of the gastrointestinal tract and digestive system.

Curry seasoning has another positive effect for the heart and vascular system. It perfectly removes bad cholesterol. At the same time, it cleanses blood vessels and capillaries from atherosclerotic plaques. People who regularly flavor their food with curry are several times less at risk of stroke and heart attack.

Curry seasoning can also be beneficial for the digestive system. A mixture of spices normalizes the balance of native bacteria in the intestines, strengthening overall immunity. And some herbs in curry seasoning almost completely suppress the growth of pathogenic microorganisms and bacteria. That is why in India, a country of complete unsanitary conditions, curry is added to absolutely all dishes.

The reproductive system of both men and women is always grateful for the positive effects of curry seasoning. The spices included in the composition increase blood circulation in the pelvic area. Which, in turn, has a good effect on enhancing libido and sexual desires. Maybe this is why so many people live in Asia?

Closer to old age, harmful proteins accumulate in the human body. They begin to intensively block the functioning of the brain, which threatens senile dementia. In other words, Alzheimer's disease develops. Recently, independent studies and numerous experiments have been conducted proving that constant consumption of a mixture of spices causes the immune system to actively destroy these same proteins. Another confirmation of these data is a social survey. It showed that in India, among people over 60 years of age, only 4% suffer from dementia.

Curry has an excellent effect on rheumatism and arthritis. It relieves inflammation and pain. At the same time, it has a slight therapeutic effect. Remember how many people in India practice yoga until they are very old. And they don’t crunch with sore knees and spine.

Curry is said to increase bone strength. And they even recommend eating a mixture of spices to speed up the healing of fractures. No one has conducted scientific research on this topic. Therefore, we will leave this statement on the conscience of the storytellers.

More recently, scientists have begun to study curcumin in earnest. But there are already the first results of experiments on mice, proving that curry seasoning helps the liver, cleanses the bile ducts well and quickly removes toxins from the body. It is quite possible that in the future hepatoprotectors will be made based on curry.

It turns out that the aromatic mixture contains a large amount of antioxidants and folic acid. This means that the seasoning is simply irreplaceable in women’s nutrition. Slowing down the aging process, improving the functioning of the endocrine system, a blooming appearance - isn’t this the dream of many women?

Despite the yellowish tint of curry seasoning, in cosmetology it successfully whitens the skin. Curry masks work especially well against freckles and age spots. They also tighten pores, relieve irritation and normalize the functioning of the sebaceous glands.

Excessive consumption of curry spice can harm the kidneys. Too much spice increases oxalate levels in the body. This can provoke rapid formation of sand and stones in the renal pelvis.

Some people even manage to lose some weight by including a decent dose of curry in their diet. The fact is that the slight tanginess in the taste of spices greatly stimulates metabolism in the body and enhances metabolism.

Only such a diet should not differ in duration. The European nation is not accustomed to eating large amounts of spices. Therefore, such a fragrant blow to the digestive system can lead to intestinal upset. Or even worse - provoke the occurrence of gastritis.

And it would be even better not to engage in self-flagellation, but to consult with a specialist. A competent doctor will accurately determine whether you can lose weight with curry and prescribe the correct dosage without sad consequences for the body.

What a wonderful curry seasoning it is! Its benefits and harms are no longer a secret to you. Consume this amazing spice blend wisely to improve your health. And don't get sick!

Video: how to prepare curry seasoning

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

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

Curry spice composition

What is this spice mixture made of? The composition must include:

Red and black pepper.
Turmeric.
Ginger.
Coriander.

In the future, everything depends on the taste preferences of the manufacturer; the following are often used:

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

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

Curry seasoning

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

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

The cost of the seasoning depends on the ingredients.

The benefits and harms of curry seasoning

Benefits of using spices in recipes:

Protects against cancer.
British scientists have proven that the mixture can support cancer patients during the rest period between chemotherapy courses. The powder destroys atypical cells.
Stimulates the functioning of the immune system.
Turmeric has a positive effect on the gastrointestinal tract.
The spice mixture 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 your metabolism.
Coriander helps normalize the functioning of the cardiovascular system.
Helps get rid of a hangover.
Has an antibacterial effect on the body. Recommended for use during seasonal colds.

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

During chemotherapy, it may block the effects of certain medications.
Prohibited for pregnant women, since the effect on the fetus has not been studied.
Children under 2 years of age do not have the enzymes to process hot powder.
Contraindicated for people who suffer from gastritis and peptic ulcers.

Magic spice

Many people are interested in what curry looks like? Full spice is a homemade product that is a powder with a specific smell, consisting of 15 spices.

Characteristics:

According to their pungency, they are classified into soft and hot.
Color – dark and lightened.
Diverse industry of use.

The website contains photos of this fragrant powder.

Application: for what dishes?

For which dishes is the spice the best choice? Let's figure out where to add the mixture and what flavor features it will add. Spice seasoning is used in combination with:

Meat. Gives a pungent taste and spicy aroma. Can be added during marinating or after cooking.
The second courses are porridge and stew.
Drinks and cocktails are filled with bright taste and unforgettable aroma.

Where to add seasoning?

Since the seasoning came to our lives from India, it goes perfectly with rice, naan flatbreads, steamed idlis, chicken, dosa pancakes and chanti sauce.

There are several variations of curry dishes:

Pasandra – when creating this masterpiece, lamb marinated in natural yogurt is used. During the cooking process, cream and tomato juice are used to soften the taste.
Palak is a green colored sauce. This rich dish calls for fenugreek, spinach and mustard.
Korma is a great recipe that consists of chicken or goat meat in coconut milk with nuts, cardamom and cayenne pepper.
Tika masala – chicken pieces in a sweet and sour sauce (cream and tomatoes) with the addition of masala spice.
Balti is a medium hot sauce with pepper and coriander. Combine with flatbreads.

What can be replaced?

Many people are interested in: what can replace curry powder? Some chefs 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 a mixture of spices and store them in a dry place protected from ultraviolet rays. Homemade seasoning can be stored in a tightly closed jar for up to 4 months.

20.02.2018

You will learn everything about what curry is, its composition, in which cases regular consumption of this seasoning will bring health benefits, and in which cases it will cause harm, and much more. Here are some of the medicinal properties of curry, how to choose and where to buy it, and a step-by-step recipe if you decide to cook it at home.

What is curry: the difference between the leaves, the seasoning and the dish

If you like curry, you may have noticed that the name refers to a variety of foodstuffs - it could be the leaves or the famous spice in powder form, as well as a sauce or stew. Looks like it's time to sort out this confusion.

What are curry leaves?

Curry leaves are the glossy green leaves of the Murraya koenigii citrus tree with a very strong bittersweet aroma and smoky citrus flavor, used primarily in South Indian cooking.

In India they are called kari-patta, kari-phulia, mitha-neem (or simply neem).

There are many ways to prepare curry leaves, but they are often used in the same way as bay leaves. Sometimes they are fried in oil first to release the flavor.

Although curry leaves have a slightly similar aroma to curry powder, they have nothing else in common.

What is curry powder and what is curry?

Curry Powder is a mixture of dry spices, which has from 5 to more than 10 ingredients and can include cumin, coriander, turmeric, ginger, dry mustard, fenugreek, black pepper.

Oddly enough, curry powder has no origin in India; it is a European invention and, although somewhat reminiscent of the Indian spice mixture called garam masala, is not recognized by most local cooks.

Curry powder was invented to be used as a substitute for the real taste of curry leaves and over time has become very popular throughout the world.

Western cooks added to the confusion by using curry powder in dishes they called Indian, while in India they used curry leaves. Many people now associate the flavor of this seasoning with authentic Indian food, even though the curry powder may not even contain curry leaves.

Now this seasoning can be found in Pakistan, Bangladesh, Sri Lanka, Nepal, Indonesia, Japan, Malaysia, and Thailand.

A variety of sauces and pastes are prepared based on curry powder - ready-made concentrated seasonings. In addition to curry powder, they contain vinegar, flour, salt and one of the fillers in various proportions - meat broth, apple, tomato or plum puree, coconut milk, etc.

Another meaning of the word "Curry" is the general name of dishes, usually of a thin consistency, prepared with a curry sauce, which may contain meat, poultry, seafood, vegetables, coconut milk, onions, fresh ginger, tofu, kaffir lime leaves and others ingredients and is usually served with rice.

Besides India, another world-famous cuisine popular for its curries is Thai, which uses similar ingredients in the mixture, but they have a milder aroma and a taste with more pronounced notes of coriander seeds and hot chillies. Thai curries are usually made from a paste with coconut milk, rather than powder.

Curry and turmeric are not the same thing

Here's how turmeric differs from curry:

Turmeric is a slightly bitter-tasting herb that adds a bright yellow color to dishes.
Curry powder is made from a mixture of spices, which also includes turmeric. Its taste ranges from mild to very spicy. Because curry contains turmeric, it shares some of its nutritional properties, but they differ in vitamin and mineral content.

What types of curry are there?

Here is a list of some popular types of curry mixtures and the dishes in which they are best used:

Green curry paste(Green Curry Paste) is a spicy type of Thai mixture that is good with fish and seafood. It is a combination of fresh green chilies, shallots, lemongrass, white pepper, coriander root, garlic, kaffir lime, shrimp paste and salt.
Malay curry mixture(Malay Curry) – has a strong Indian flavor, usually cooked in coconut milk.
Massaman Curry Paste is a curry paste with a spicy taste and rich aroma of spices. Pairs well with meat and poultry. Distributed in the south of Thailand on the border with Malaysia, where Muslims live, it is often prepared with lamb or beef, since the Islamic religion prohibits pork. Massaman curry paste combines dried red chilies, cloves, white pepper, shallots, garlic, galangal, lemongrass, shrimp paste, coriander, cumin and salt. Often includes peanuts and cinnamon, white cardamom and nutmeg, unusual in Thai curries. It is thick, with a mild, slightly sweet taste.
Red curry paste Red Curry Paste is a piquant curry paste with a mild heat that goes well with beef, duck and pork. It can be prepared with dried red chillies, coriander root, coriander, cumin, garlic, shallots, kaffir lime, white pepper, lemon sauce, shrimp, sea salt and galangal. The base for a simple red curry paste is dried chilies, whole cloves of garlic, sea salt, fresh lemongrass, turmeric root for color and shrimp paste.
Yellow curry paste– suitable for any type of dish, both meat and rice and vegetables. It is a mild blend of sweet, spicy turmeric paste and curry leaves, ground together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chillies, sea salt, ginger, garlic and shallots. The abundance of turmeric makes it sweet and soft.
Madras Curry Powder is one of the most popular curry blends and can be used anywhere curry powder is required.
Tamil curry(Tamil Curry) is a mixture from south India used to flavor rice or vegetables.
Rendang curry is a rather hot paste from Indonesian cuisine, suitable for preparing chicken dishes.
Panang curry paste(panang curry) – This Thai mixture uses less coconut milk than the red or green ones. May include dried red chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, white pepper, salt and shrimp paste. Sometimes peanuts are added to it, which is not typical for Thailand and is more of a Western influence. Panang curry is most often prepared with beef.

What does curry taste and smell like?

Curry powder has a unique taste due to the combination of savory and sweet spices. Common spices like cumin, turmeric and bay leaves give the curry a deep, earthy flavor, while sweet ones like cinnamon and cloves add brightness and vigor.

The heat level is determined by the type and quantity of pepper used. Mild curry powders may include black pepper or ginger, while hot ones usually contain red chilies.

Curry seasoning composition

Today there are four spices most commonly found in curry sauce and powder:

Chili pepper: The type used affects the spiciness of the dish, and the flavor of the seasoning can range from relatively mild to fiery. Red and green curry pastes found in Thai cuisine are prepared with red and green chilies respectively.
Turmeric: This is what gives many curries their yellow color.
Coriander: Aromatic seeds from the cilantro plant.
Cumin: One of the oldest spices in the world, it has a nutty flavor and is often used in seasonings.

Although there are no hard and fast rules, at least three of these spices will be present in most curries.

Other spices that may be included range from ginger, cinnamon, garlic and cloves to mustard seed, black pepper and fennel seeds.

How to choose and where to buy curry

Fresh curry leaves can be purchased at Indian and Asian food markets or if there are Asian spice shops in your city.

Today, the spice aisles of supermarkets sell curry powders and pastes in all variations and flavors.

You will come across many different types of curries, and they will vary greatly depending on the spices used and their ratios. Much depends on the manufacturer. These seasonings also vary in quality, so don’t buy the first package you see.

Carefully review the ingredient list before making a purchase to ensure you are getting the flavor you want. You can choose and buy an organic curry spice mixture in this online store:

If you can't find a suitable option or don't want to wait, try making this seasoning yourself.

How to make curry powder at home

Curry powder is easier to make than you think and tastes much better than what you buy at your local grocery store. There is no standard recipe for curry, but you can use this as a base, changing or adding spices to suit your taste.

What you will need:

1 tablespoon turmeric;
3 bay leaves;
3 tbsp. l. coriander (whole or ground);
2 tbsp. l. cumin seeds (whole or crushed);
2 tsp. ground ginger;
1 tsp. white pepper;
1-3 tsp. chili flakes or cayenne pepper (depending on how spicy you want it)
1 PC. carnations.

How to cook:

Place all ingredients in a dry frying pan and place over medium heat. Stir constantly for 1 minute until heated through. Then reduce the temperature and continue stirring for 6 to 10 minutes. This will lightly toast the spices, making them even more aromatic and delicious.
Remove the pan from the heat and pour the hot spices into a bowl to cool. Meanwhile, prepare the food processor. If you are using a coffee grinder, wipe it well with a damp cloth or paper towel to remove all traces of coffee.
Place the toasted spices in a food processor and grind well to make curry powder.

How and how long to store seasoning and curry leaves

Curry powder is stored, like other dry seasonings, in a dark, cool place in a container with a tightly closed lid to prevent its essential oils from evaporating. Under such conditions, the shelf life of this seasoning is 6 months.

Store fresh curry leaves in an airtight container in the refrigerator for up to two weeks, or freeze them. There is no point in drying, as a significant part of the taste and aroma will be lost.

Uses of curry powder in cooking

Curry powder can be used as a universal seasoning for various dishes. It is commonly used to flavor soups, stews, sauces, marinades, meats and vegetables.

Curry powder is relatively easy to use, but there are a few tweaks to make it better. Here are some of them:

You will get wonderful flavor and aroma from curry powder if you mix it with liquid before adding it to your dish. This will allow the spices in the seasoning to fully infuse the food.
Curry powder is meant to be cooked slowly, allowing the spices to gradually release their aromatics.
Quality curry powder will add great flavor to your food, but it only works if you add other important ingredients like onion and garlic to it.
Because of its savory flavor, curry powder can even be used as a seasoning without salt.

Curry powder can be used to create many traditional Indian dishes such as lamb or chicken curry. You can also add it to soup or roasted meats. As the flavor of curry grows in popularity, creative cooks are finding more and more unconventional uses for the seasoning.

Where to add curry paste

Curry paste is essential if you are making Thai food. It goes into seafood, as well as beef or chicken. Here are some ideas for where to add curry paste:

Into soups. The beauty of dishes that use this seasoning is that they cook very quickly, as the paste is very flavorful on its own. Many Thai curry soups are combined with coconut milk.
The most common use for curry paste is in stews. First, heat the curry paste in a little oil, then fry the chicken, pork or tofu in it. Add the vegetables and cook over low heat until everything is soft and tender.
The noodles absorb any sauces, so you can use curry as a base for fried noodles. Just thin it out with some broth or coconut milk before mixing everything together.
For a spicy salad dressing, mix curry with sour cream, plain yogurt or even mayonnaise. Use this dressing for green or cold pasta salads. You can add a little vinegar or lime juice.
Curry paste can add incredible flavor to seafood dishes, especially ones like scallops or shrimp.

Curry sauce with vegetables - a simple recipe

For this recipe you will need:

1 medium sized onion – finely chopped.
2 carrots – peeled and cut into slices.
2 tablespoons of vegetable oil.
4 tbsp. l. curry powder (or 2 tbsp curry paste).
2 cups broth (vegetable or chicken).
1 ½ cups coconut milk.
1 tbsp. l. cilantro.
A little hot sauce.
Salt and pepper to taste.
1 tbsp. lemon juice.

Cooking method:

Heat oil in a large saucepan.
Fry carrots and onions in oil.
Once the vegetables are soft and slightly golden in color, add the curry powder.
Mix and fry the curry powder with the vegetables and oil for about 3 minutes.
Pour in broth and coconut milk, add cilantro and lemon juice.
Let the sauce simmer over low heat for about 10 minutes. Add salt, pepper and hot sauce to taste. Stir occasionally.

How are curry leaves used in cooking?

Curry leaves soften when cooked and are used to flavor rice, chutneys, soups, and stews.

Before being added to the pan, the curry leaves are lightly crushed and then cooked in oil, usually with cumin and mustard seeds. They also pair beautifully with asafoetida.

Methods of their application include:

adding whole leaves;
grinding them into powder, which is used as a spice;
frying until crispy.

In traditional Indian cuisine, fresh curry leaves are combined with the pulp.
coconut, coconut milk.

In Sri Lanka, curry leaf is necessarily included in the mixture for both chicken and
vegetables

In the coastal regions of India, curry leaves are used to season fish and
seafood.

Health Benefits of Curry Powder

Curry powder is popular not only for its taste, but also for its health benefits. Most of them come from turmeric, which is the main ingredient in most curries.

This seasoning has many ingredients and they can vary greatly depending on the recipe. Here we will look at the benefits of the classic curry powder composition, each ingredient of which has contributed to maintaining your health:

Turmeric is the most valuable component of curry powder, and one of its organic constituents, called curcumin, prevents Alzheimer's disease.
Recent studies have shown that increasing the amount of turmeric (and more importantly its component curcumin) can stimulate anti-cancer activity in human saliva and thus prevent malignant tumors. However, curcumin must be taken in supplement form, which has a much higher concentration than curry powder.
Turmeric also has a positive effect on inflammation, pain and rheumatoid arthritis. Turmeric has been shown to have anti-inflammatory effects comparable to ibuprofen, but organic remedies are always better than artificial pharmaceutical ones!
Curry powder and its turmeric content are also being studied for treating osteoporosis and strengthening bones. Tests have shown that turmeric significantly increases the rate of bone tissue repair while reducing signs of bone loss by 50%.

If you want to know all the details about the healing properties of turmeric, read this publication.

Two ingredients commonly found in curry powder, cardamom and basil, promote heart health as they are vasodilators. They affect proteins that reduce tension in blood vessels. This leads to a decrease in blood pressure, which serves as a prevention for many cardiovascular diseases, including atherosclerosis, heart attacks and strokes. Cardamom essential oil is used in Chinese medicine for liver problems, abdominal pain, constipation, diarrhea and other digestive problems.

Most curry powders contain coriander, which has been well studied to fight bacterial infections, especially E. coli. Consuming curry powder will help improve the health of the digestive system and boost immunity to protect against bacterial agents.
Cinnamon is a spice made from the dried bark of cinnamon trees. Its healing powers are often used for gastrointestinal illnesses, urinary tract infections, and to relieve cold symptoms or flu symptoms. In addition, cinnamon has strong antimicrobial properties and is sometimes considered a fat burner because it accelerates weight loss.

Nutmeg is another very interesting curry ingredient. A 2015 study found that it can reduce toxins that may contribute to the development of colorectal cancer. According to the information received, nutmeg also helps normalize intestinal flora and has an anti-inflammatory effect.

How to use curry for weight loss - video

Health Benefits of Fresh Curry Leaves

Curry leaves are not only versatile when it comes to culinary uses, but they also have amazing health benefits. They are used for medicinal purposes and as a flavoring agent for foods. They contain a number of nutrients, including:

Minerals: calcium, phosphorus and iron. Calcium and phosphorus are essential for both healthy bones and teeth. Phosphorus also helps in filtering waste in the kidneys. Red blood cells carry oxygen to various tissues with the help of iron.
Vitamins: C, A and E. Vitamin C helps in wound healing, as well as in the restoration of bones and teeth. Along with benefits for bones and teeth, vitamin A improves vision and skin health. Vitamin E helps the functioning of many organs in the body and is an antioxidant.
Antioxidants: vitamin E and carbazole alkaloids. They fight free radicals in the body that harm cells, tissues and organs.
Curry leaves are rich and folic acid, which helps the body absorb iron and thereby counteracts anemia.

Curry leaves have been used throughout history to treat a variety of conditions:

They are considered beneficial for diarrhea along with various other gastrointestinal problems.
They have cancer-fighting properties and can help protect the liver, preventing disease and promoting normal liver function.
According to Ayurveda, curry leaves have strong anti-diabetic properties.
They can control blood sugar levels. They protect a person from heart disease by increasing “good” cholesterol (HDL).

Contraindications (harm) of curry powder

Curry is a tasty and nutritious seasoning, but in addition to its beneficial properties, it has contraindications and side effects if consumed in excess.

It is a known anticoagulant, so if you are already taking blood thinning medications, reduce the amount of this spice in your diet to avoid bleeding.
Curry powder is contraindicated for gallbladder diseases. It is useful in preventing these problems, but can be very harmful for patients with gallstones or bile duct disease.
Curry powder is safe in moderation, but the turmeric in it may cause stomach upset, nausea, dizziness, or diarrhea in some people. It can worsen stomach problems such as gastroesophageal reflux disease, and if you experience symptoms of GERD, avoid curry.

What can you substitute for curry in a recipe?

If you want to enjoy the real flavors of the spice or curry leaves, try to find a quality original product. If this doesn't work for you, try the alternatives listed below.

How to replace curry seasoning

It's best to create your own blend of this seasoning at home, in which case you can tailor the ingredients to your preferences, reducing the heat if you want a milder version.
Tandoori masala is a well-known condiment thanks to the famous tandoori chicken recipe, a dish cooked in a special clay oven called a tandoor. This spice blend is commonly used in Pakistani cooking and includes many of the same spices found in curry powder. Food prepared with this curry substitution will look slightly different as most tandoori masala mixtures will give the food a pink or red color. Use it as a 1:1 substitute for curry powder, but be careful: the heat level may vary.
Garam masala is a traditional spice mixture used in Indian cooking. While ingredients vary by region and cook, most blends will contain many of the same spices found in the powder, with the exception of turmeric. You can either add turmeric yourself or cook without it.

How to replace curry leaves

Curry leaves are very hard to find, which means you'll need to find a substitute. Their pungent flavor and aroma are unique and very difficult to replicate, however there are alternatives you can try in a pinch.

The zest is the top layer of citrus fruits. It will provide a strong taste along with a subtle aroma that is similar to curry leaves. Some cooks use a combination of basil leaves and zest to replicate both the herbal and citrusy notes of curry leaves. Use the zest of one lemon or lime to replace 8 curry leaves. Add the same amount of basil as called for the curry leaves in the recipe.
The bay leaf will add some of the same sweet and delicious notes that you get from curry leaves. They are suitable for most dishes and work well with other Asian herbs and spices. To substitute, use one bay leaf instead of ½ curry leaves. This alternative works best in soups and stews.

Try creating your own spice mixture using your own ideas for combining different spices. Now you know enough to confidently talk about what curry is and you can cook an amazingly delicious dish with this seasoning or fresh leaves!

Spices and herbs have become very popular in our cooking, and we can no longer imagine our kitchen without a scattering of multi-colored bags that produce a variety of flavors. One of the favorite seasonings of Russian housewives is a spice called “curry”, made from a mixture of various seasonings. It comes from India, and got its name from the bush of the same name, the leaves of which are dried and used by Indians as a seasoning. However Curry leaf powder evaporates essential oils very quickly, so you need to use it very quickly. So real spice curry can only be purchased in India. True, other ingredients remained in the “modernized” recipe. So you can safely use curry in bags supplied to the Russian market.

It is interesting because there are a huge number of options for its preparation. And each curry will have its own taste, different from others, because the four main components are usually combined with other spices, obtaining a new aroma and taste. There are, for example, Eastern European and Western European variants curry, as well as South Asian and West Asian, and all of them are used for preparing dishes and preparations.

The main ingredient in curry is turmeric.. It should be at least 25% in the seasoning. Turmeric has a distinctive smell and not a very bright taste, but in combination with other spices it sounds very bright. At all, curry seasoning not spicy, but aromatic. It goes well with so many dishes.

Curry Ingredients

In addition to the obligatory turmeric, the curry contains coriander - from 20 to 50%, depending on the recipe. There is also fenugreek here, replacing the leaves of the bush curry- to 10%. A mandatory component is also red cayenne pepper - up to 6%. These four spices form the basis of the composition curry. The remaining components can occupy from 4 to 50% of the seasoning volume and give it a variety of shades.

For standard industrial production as a basis curry, in addition to the four components, includes kmin or cumin for Europeans and azhgon for Asian countries, since it is more spicy.

Curry may include as complementary ingredients: ginger, cinnamon, cloves, cardamom, garlic, basil, mint, fennel, various peppers, nutmeg and others. The composition of curry directly depends on who produces it and where it is produced. If you carefully read the packaging, you can choose the appropriate seasoning.

The benefits of curry. How does curry affect your health?

The effect of curry on health depends on the qualities of those herbs that are included in it in predominant quantities. Let's look at some ingredients as an example. benefit of curry.

Turmeric, with its bitter, slightly astringent taste, helps cleanse the blood, fights inflammatory processes in the body, and also normalizes liver function. It stimulates the absorption of protein by the body, prevents the formation of toxins and gas formation. Turmeric gives dishes a bright color, bringing aesthetic pleasure.

If the seasoning contains cumin and mustard seed, they will warm the body, increase digestion and act as a diuretic. These properties will be useful for arthritis, gout and fever.

Cumin (jeera) removes toxins and waste from the body, and also helps the gastrointestinal tract. You need to remember that it should be stored for more than a year. curry, which contains a lot of cumin, is not worth it, as the seasoning will go rancid.

Coriander was the first to be added to classic curry, and it only benefited from it. Its sharp and at the same time cooling taste gives the spice its originality. Coriander activates the digestion of food throughout the intestines.

Ginger is often added to curries. This is a well-known remedy for improving digestion and stimulating blood circulation, relieving constipation. It also reduces bloating from gas.

Fennel is used in small quantities because it can overpower the taste of the other ingredients in the seasoning. He does curry more viscous and gives it a sweet taste. It has a good effect on milk production in nursing women and increases sweating.

Adds black pepper curry pungency, used in small quantities, ground or peas. It contains a lot of chromium and is therefore useful for type 2 diabetes. IN curry Other, hotter types of pepper are also used.

Used in Indian marinades curry with shambhala - a spicy, bitter-sweet seasoning. It warms the blood and helps restore energy. It is especially useful for women because it contains a lot of folic acid and vitamin E. It helps reduce weight, strengthen hair and enrich the blood.

So, curry is a carefully selected combination of spices and is used in the preparation of many dishes, making digestion more active and increasing the tone of the body as a whole. And recently Dutch scientists stated that Tea with curry helps you lose weight. True, it should be a spicy, oriental version of the seasoning.

And if it weren’t for monosodium glutamate, which is added to curry for preservation, this seasoning could be called simply ideal.

Curry seasoning in cooking

In India, every housewife cooks curry myself, according to my own recipe. And it doesn’t matter that each time the taste turns out different from what it was yesterday - the seasoning is still excellent. Indian women put everything by eye, by the handful, and grind all the ingredients in a mortar curry.

Traditionally in India curry added to meat and fish dishes, as well as rice and vegetables. In our country, curry is becoming increasingly popular, and now housewives are experimenting with all their might, inventing new recipes. Moreover, with this seasoning, dishes become a beautiful golden hue and acquire an unforgettable aroma.

Curry season rice dishes, vegetable stews, chicken salad, meat dishes, meatballs, beef stroganoff, pasta with chicken and other dishes.

Curry Recipes

Professional chefs have given the seasoning name to dishes prepared with curry. And here before us -

Cabbage curry: recipe and preparation

Products.

Cabbage – 600 g
Potatoes – 5 pcs.
Onions – 5 pcs.
Vegetable oil – 20 g
Curry– 1 tbsp.
Tomato paste – 100 g
Broth – 1 cup (can be replaced with water)
Cloves, bay leaf, cumin, pepper, salt - to taste.

Preparation.
Heat the oil in a deep frying pan, fry the onion cut into rings. Dilute the curry in half the broth, add to the onion, simmer for 3 minutes under the lid. Then add cabbage and all other seasonings and simmer for 10 minutes. At this time, cut the oil. Heat the oil in a large frying pan, brown the onion and garlic. Add curry powder, chili and ginger, fry for 2-3 minutes, stirring. Then add coconut milk, add leeks, cook for 10 minutes.
We also send fish and crabs there, simmer for 10-15 minutes, shaking the pan. Add tomatoes cut into 4 parts into the frying pan, season with lime juice and coconut milk, boil everything and turn off.