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.

There are quite a lot of words that have two meanings. There are significantly fewer words with at least three meanings. The word “curry” is one of those. Depending on the context, the word curry can be used to refer to:

• the Murraya Koenig tree, the leaves of which are used as a seasoning;
• a mixture of spices characteristic of Indian cuisine;
• dishes prepared using these spices.

The roots of this word go back to the Tamil word கறி, which means "sauce". But the Europeans, following their age-old habit and without really understanding it, began to put the label “curry” on everything, and the term stuck, giving rise to a kind of confusion. Since curry tree leaves are quite difficult to get here (I often replace kaffir lime with tangerine leaves, which are sometimes sold with a sprig), and to prepare a curry dish you will need curry seasoning, let’s talk about it.

Curry seasoning

Let's start with the fact that curry is not the only spice mixture in Indian cuisine. As we remember from the article about, there are a huge number of such mixtures, but it is quite possible to single out the curry family from this set.

Firstly, the main spice in curry is, due to which dishes based on it usually have a bright yellow color and a recognizable aroma.

Secondly, the set of spices that are included in curry is also more or less clear - these are coriander, cardamom, fenugreek (they replace the same curry leaves that do not tolerate long-term storage and transportation), pepper of various types and other spices, composition and the proportions of which depend on what dish is supposed to be prepared with them. In India and neighboring countries, you can buy curry mixtures for any occasion, but with us, unless you are talking about a specialized store, you will have to be content with just one, universal one (if you’re lucky).

Thirdly, although curry is certainly an Indian cuisine, it was not invented in India, but in Europe.

More precisely, in the UK. Of course, they didn’t come up with it out of the blue, but based on one of the recipes for a garam masala mixture that actually exists in India, but still. It is believed that curry powder originated in the 18th century, when the British returning from India began to take a supply of spices with them, and then tried to create something similar at home.

According to legend, as a result of one of these attempts to cook curry far from its historical homeland, it appeared - although, most likely, this is just a legend and nothing more.

Using curry

Traditionally, when preparing Indian dishes, spices are first roasted in a dry frying pan, but since they are already ground in curry, this is not necessary. On the contrary, common sense calls not to leave the hot surface of a frying pan alone with spice powder, which will instantly burn, so spices are usually used together with a liquid component - water, coconut milk, yogurt, vegetables, and so on.

If we consider authentic Indian dishes similar to curry, we will find that these spices are used to prepare both meat and fish, and vegetables, and curries are conventionally divided into dishes with sauce and “dry” ones, that is, those where there is no sauce at all or present in minimal quantities. In addition, curry can be used as a seasoning for rice and even other grains.

Curry works well when used as a dry marinade for meat, which is then cooked in a tandoor oven. By seasoning pieces of meat with curry and letting them absorb the aromas of spices, you can cook Indian-style kebab without any extra effort.

Today, on the shelves of ordinary grocery stores you can find a huge number of different goods, which ten years ago were simply a “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 such spices, curry (a seasoning that came to us from India) occupies not the last place. Let's consider its composition, application, as well as what benefits and harm curry can have to the human body when consumed.

Curry Ingredients

In fact, curry is a mixture of several spices. And it is precisely thanks to the amazing combination of ingredients that this seasoning is especially popular among Europeans. With its help you can quickly prepare a tasty and very interesting dish.

There are several options for preparing curry, the composition of which, like seasonings, can sometimes consist of more than twenty components! But the basis of such a mixture is always curry leaves or fenugreek, turmeric, as well as coriander and red cayenne pepper.

In standard industrial production, cumin is also added to curry, or cumin for Europeans. 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, and cloves or cardamom can be added to it. Sometimes the spice includes various peppers, mint and basil, nutmeg, fennel and other components.

Uses of curry

In our country, curry is used to prepare a wide variety of dishes. This spice is most often added to rice and vegetable stews. In addition, this mixture can be used to prepare a wide variety of 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 seasonings included in curry can benefit the human body. Thus, scientists from Oregon State University (USA) came to the conclusion that daily consumption of curry has a positive effect on the state of our body’s immune system.

British scientists claim that a number of components of this spice can support chemotherapy sessions, because they perfectly help 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 prevent the development of dementia and Alzheimer's disease.

The main component of curry is turmeric. It can prolong 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 digestive processes and intestinal activity. Many experts attribute antibiotic properties to it. This spice has choleretic properties and is considered an excellent antioxidant.

Curry leaves, the second essential component of the seasoning, are a source of a huge amount of essential oil. This 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 great for stopping hair loss and will be especially useful for people whose skin is prone to eczema and extreme dryness. This component will also ensure that the body actively absorbs the protein of cereals and beans.

Another main ingredient in curry is coriander. This spice helps to cope with various tumor lesions, it relieves increased swelling and helps eliminate diarrhea. In addition, coriander can treat anemia and menstrual disorders. It is recommended to take it for skin ailments, diabetes, and 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 intestinal activity. This product also helps with diabetes and saturates the body with a significant amount of ascorbic acid. Its consumption will have a positive effect on the activity of blood vessels, activates the production of endorphins and protects against various kinds of toxins.

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

Can curry be harmful?

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

Ekaterina, www.site

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

The curry seasoning, which came to us from Indian cuisine, has become so popular that it is simply impossible to imagine a huge variety of dishes without it. Housewives who are accustomed to adding spice to meat, fish, vegetables and rice dishes, as well as using it as a base for savory sauces, find themselves in complete despair when the seasoning runs out at the wrong time. After all, without curry, many dishes in their minds seem imperfect and not so tasty.

What is curry? Or maybe this seasoning has analogues? Curry is a harmoniously selected mixture of herbs and spices. In fact, you can easily make this seasoning yourself. In India, housewives do just that. Moreover, there are no clear proportions and recommendations for the combination of components, but only the mandatory presence of some of them.

What is included in curry seasoning and how to make it at home?

The main component that must be present in curry seasoning is turmeric. It should be at least a quarter of the total volume of the spicy mixture. Coriander is no less important in curry. It can be the same as, or half as much or more, depending on the recipe and preferences. Additional mandatory components of the seasoning are fenugreek, which can be up to 10 percent in total, and hot cayenne pepper (up to 6 percent). Other spices and herbs can be added as desired and tasted, giving new flavors to the curry. These include ginger, cinnamon, nutmeg, cardamom, cumin, cloves, basil and mint, fennel and garlic, as well as various peppers that add extra heat to the seasoning. All ingredients must be dry and ground into powder. They are combined in the desired proportions in a mortar and further ground to exchange tastes and their better mutual harmony.

Uses and benefits of curry seasoning

Curry seasoning is used to give dishes new taste qualities, as well as to tint them and obtain a better aesthetic appearance, as well as an amazing aroma. In addition, curry seasoning is extremely useful, because each of the spices in its composition has a huge range of healing and preventive properties, an impressive arsenal of vitamins, minerals and various elements that help improve the functioning of all body systems, strengthen the immune system and increase vitality.

Where to add curry seasoning?

Curry seasoning perfectly complements dishes made from rice, vegetables and various types of meat, and also harmonizes perfectly with chicken, creating dishes that taste truly royal. Moreover, the spice is added not only during marinating of poultry, but also in salads containing chicken, and in soups and stews based on it.

A lot of sauces are prepared from curry seasoning, which are used as an addition when serving meat dishes, and are also added to dishes when stewing. Some of them are even named after the most popular seasoning. So, for example, they are prepared from meat with vegetables and a sauce based on curry seasoning and complemented with rice, and for Indian curry, the chicken is marinated in an impressive portion of spices and subsequently stewed until cooked.

Curry is used not only for preparing first and second courses and sauces. Sometimes seasoning is added when creating drinks and cocktails, filling them with color and giving them a special taste and aroma. Moreover, it is believed that drinking a drink that contains curry helps fight extra pounds by burning fat and removing toxins from the body.

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 mild.
• 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:

1. 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.
2. 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.
3. 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:

1. Heat oil in a large saucepan.
2. Fry carrots and onions in oil.
3. Once the vegetables are soft and slightly golden in color, add the curry powder.
4. Mix and fry the curry powder with the vegetables and oil for about 3 minutes.
5. Pour in broth and coconut milk, add cilantro and lemon juice.
6. 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!