What spice is the basis of Indian curry mix. Positive effect on the body

Many people prefer to eat food that contains a variety of spices. Most housewives are aware of the purpose of the mixture of spices called curry. But few of them are aware that curry is a seasoning that has a large list of useful properties. The most interesting thing is that this seasoning plays an important role in the diet of overweight people. After all, it allows you to get rid of extra pounds and body fat. You will learn about this and many more interesting things in this article.

Origin and interesting facts

The main ingredient in curry is turmeric. In fact, curry is a condiment of Indian origin. And the word "kari" itself is of Tamil origin. This spice was originally brought to Europe by the English colonialists.

Murraya koenigii is an Indian shrub whose leaves are also called curry. They are used as spices, but only fresh leaves have such properties. Outwardly, they look like laurel leaves. When fresh, they emit a strong odor similar to that of anise, but with hints of citrus and grass. Dry leaves of this shrub are sometimes added to the curry seasoning, but, unfortunately, they are prone to rapid loss of their aromatic properties.

Curry is a condiment that can contain up to 30 different ingredients. The list of components depends on the place of production and the manufacturer itself. For example, in India, chefs prefer to prepare curry immediately before use, and the composition of the seasoning depends on the taste preferences of the chef.

Compound

Before talking about the use and beneficial properties of this seasoning, let's get acquainted with what it includes. So, curry is a seasoning, the composition of which at first glance does not surprise you with anything special. These are turmeric root, red pepper, coriander, cumin, cardamom.

As additional ingredients are: allspice, black pepper, cinnamon, ginger, curry leaves, cloves, nutmeg, garlic and others.

The mixture has a bright yellow color, strong aroma. As a rule, this seasoning does not have a very spicy taste. But there is also a spicy version of this mixture of spices.

An interesting fact is that the dry leaves of the curry bush are an optional component of the collection of spices, which is called "Curry".

Curry seasoning: use in cooking

Typically, curry leaves are used by cooks to prepare hot vegetable dishes, soups and vegetable snacks. After all, this seasoning has an exquisite "burning" fragrance that can "warm" and enrich the taste of the first and second hot dishes.

In Ceylon, as well as in India (its southern part), curry leaves act as an addition to vegetable and cereal dishes. They are also used to flavor soups.

If fresh leaves are used, it is recommended to initially roast them until a crunch appears. For example, the inhabitants of India often fry the leaves in "gi" - ghee, which is cooked in the milk of a female buffalo. Since the oil on which the leaves were cooked acquires the aroma of seasoning, it is not thrown away, but used further.

The Indians have a folk tradition: cooks with curry leaves add milk and coconut pulp to dishes. And as for the inhabitants of the west coast, they love to combine this spice with seafood and fish. Shrimps cooked in a sauce that includes curry, coconut milk, ginger, green chili, onion have a special taste.

But for the settlers of Sri Lanka, curry is a seasoning that they add to chicken and beef dishes. Also, without this spice, the preparation of the vegetable dish “kotu-rotti” is not complete.

curry properties

Curry is a condiment whose properties are simply amazing. After all, surely there are no more spices that can have such a beneficial effect on the human body.

What sways freshly picked leaves, they are distinguished by the richness of the essential oil. True, its benefits have not been confirmed by scientific medicine, but it is successfully used by aromatherapists in the treatment of diabetes, to cleanse the skin and to prevent hair loss. Also, the leaves of this spice are especially indicated for owners of sensitive skin, prone to various allergic reactions, and those suffering from eczema or skin peeling. In addition, curry leaves contribute to better absorption of the protein contained in legumes and cereals.

They also say that if sores appear in the mouth, then chewed curry leaves should be applied to these wounds. As a result of such an unpretentious procedure, the sores will very soon heal, and then completely disappear.

Useful properties of the ingredients of curry seasoning

Curry is a seasoning, the beneficial properties of which are distinguished not only in the fresh leaves of the shrub, but also in the components of the dry mixture. This means that each ingredient of the dry seasoning "Curry" individually has certain medicinal properties. Let's take a brief look at some of them.

For example, cloves are characterized by a pronounced disinfectant effect, and also resists infections.

Cinnamon is a natural stimulant of immunity, a means of preventing viral infections. This spice has a pronounced expectorant effect. But cinnamon in the form of an essential oil is used as a natural tonic. If you regularly use cinnamon in cooking, it will help improve memory, help the brain work, and increase efficiency.

And as another example, coriander. It is useful in diarrhea, it is used to treat mouth ulcers, swelling and swelling. It can help regulate blood sugar levels. Coriander can also help with conjunctivitis, anemia. It is also recommended to use it to improve digestion.

Some scientific research

In the state of Oregon (USA), a university conducted research that showed that with the daily use of curry, the human immune system is strengthened.

But British scientists have shown in their studies that some components of curry seasoning can support chemotherapy sessions, that is, they contribute to the death of cancer cells that did not die during therapy.

Swedish scientists (Linkoping University) claim that eating curry at least twice a week can prevent dementia, Alzheimer's disease, which kills brain activity.

Curry (seasoning): where to add?

Previously, we got acquainted with the peculiarities of the use of curry by the inhabitants of India, Ceylon, Sri Lanka. But it is worth noting that in our country the mixture of spices "Curry" is also very popular. Especially among spicy lovers.

Curry is a condiment that is used in recipes of various types: meat, fish, vegetables, etc. But I would like to note the excellent taste of chicken cooked with this mixture of spices. From such a chicken, no one can break away. Thanks to this, she becomes a welcome guest on the everyday and festive table. We offer you to get acquainted with a simple and very tasty recipe for spicy chicken wings.

Spicy chicken wings

So, how to cook chicken wings if curry is added? The recipe is very simple. We will need:

• 12 wings (chicken);
• 180 ml of oil (vegetable);
• 2 cloves of garlic;
• 1 st. l. paprika, cumin, turmeric, cilantro, coriander, lemon peel;
• 2 tsp. chili and curry.

If the wings were bought frozen, then they should be thawed first. If desired, you can make several small cuts (two are recommended) in the thickest part of each wing using a thin, sharp knife. In a separate container (preferably not plastic), you need to combine crushed garlic and all the seasonings listed. Mix everything thoroughly. We fill our wings with this mixture. We mix well. Leave to soak in the refrigerator overnight. In the morning we take out the already marinated wings, fry in a pan in oil. A golden crust should form on both sides. Ready-to-eat wings are served hot or cold (at your discretion).

Medical directory / Food / K Curry Curry is an ancient and traditional spice in Indian cuisine. It is used to flavor meat, vegetables and fish. Today, curry powder is familiar to Western cuisine, and is a mixture of spices mixed in the right proportions. It includes turmeric, coriander, cumin, nutmeg, ginger, black pepper, mustard seeds, chili, and garlic. Sometimes cloves, salt, fenugreek, cardamom and cinnamon are added to the mixture. curry properties Curry contains many valuable health-promoting properties. It has an antifungal, anti-inflammatory and antimicrobial agent, thus inhibiting the development of infections and preventing bacterial attacks. At the same time, the spice has a carcinogenic effect, which reduces the growth of tumor cells. This spice improves memory and protects against Alzheimer's disease. Curry has antioxidant properties, so the spice effectively fights free radicals responsible for the aging process. This helps the body fight skin conditions such as psoriasis, eczema or acne. The spice will help a person suffering from severe migraines. It has an analgesic effect due to the presence of salicylic acid. To do this, curry stimulates the production of endorphins, the hormone of happiness. The Indian spice has been known for years as a proven weight loss aid. Curry increases bile secretion and helps burn fat. Yellow powder improves metabolism and intestinal motility. benefits of curry Curry not only adds flavor to our lives. It contains spices that have anti-inflammatory properties that help fight cancer, speed up metabolism and improve digestion. Blood sugar control Turmeric, one of the main spices in curry powder, may reduce the risk of diabetes. Curcurmin prevents blood sugar spikes and improves insulin sensitivity. Cholesterol management Curry powder can lower cholesterol levels and prevent gallstones due to one of its constituent spices, fenugreek. It also reduces lipid oxidation in the liver. Detoxification The spice can help remove toxic heavy metals such as mercury and lead from the body. Prevention and treatment of cancer Eating curry on a regular basis may provide cancer-preventive benefits. Curcumin, found in curry, is one of the most widely studied plants in cancer research. It is safe for human consumption and is recommended as an anti-cancer therapy and to prevent cancer recurrence. Curcumin slows down the spread of a wide range of tumor cells. Protects against Alzheimer's disease Curcumin is a promising agent in the prevention and treatment of Alzheimer's disease. Helps with digestion Traditional curry powder is filled with spices that aid the digestive system. Black pepper promotes the secretion of stomach acid and reduces intestinal gases. Bay leaf promotes proper digestion. Cinnamon is an antidote for diarrhea, vomiting and indigestion. Cloves also treat diarrhea and indigestion. Coriander and cumin help relieve stomach pain and treat digestive disorders. Application of curry Curry is a spice in Indian cuisine. This spice is particularly well suited to rice, adding a nice yellow color to it (the variety originating in Sri Lanka gives it a dark brown color and a slightly spicier flavor). The secret of this spice's flavor lies in the unique composition of the ingredients. On the basis of this spice, aromatic sauces can also be prepared. Harm curry Some people need to be careful before pouring over curry dishes. An increased amount of spices can lead to side effects. This is especially true for patients with breast cancer and cardiovascular diseases. Increased bleeding Turmeric is a natural blood builder and can increase bleeding when combined with certain medications. It should not be used with anticoagulants (prevent blood clotting) or antiplatelet agents. Suppresses chemical drugs In chemotherapy, you also need to carefully use curry. Curcumin may interfere with cyclophosphamide, an immunosuppressant drug used in the treatment of breast cancer. Stones in the kidneys A large dose of turmeric can lead to kidney problems. It increases oxalate levels, which raises the risk of kidney stones. May aggravate gastrointestinal disorders Curry is not advisable for those who suffer from gastrointestinal diseases such as stomach ulcers, bile duct obstruction and gallstones.

Minerals Description Curry is a mixture of several different spices. The spice appeared in India and from there it spread to other territories. Curry comes to store shelves in the form of a dry powder, which is colored yellow, green, red or ocher (see photo). Interestingly, curry pours themselves, which directly influenced the name of the spice, may not be used with the mixture, since the plant grows exclusively in India. The taste and color of the spice is directly dependent on the composition. The main 4 ingredients of curry: Turmeric root. The spice is 1/4 of the total amount. It is used in official and traditional medicine. This ingredient gives curry a sharp taste and unique aroma. Chopped coriander. The amount can be from 30 to 50% of the total weight of the spice. Thanks to this ingredient, curry gets piquancy and sweet-spicy taste. Fenugreek. The spice is the powder of the plant's beans. Curry contains no more than 10%. Gives the ingredient a bittersweet flavor and a nutty flavor to the curry. Red cayenne pepper. This ingredient occupies approximately 6% of the total mass. Other curry ingredients may vary depending on the country of origin, such as cardamom, pepper, ginger, salt, cinnamon, garlic, and many others. If you have the opportunity, it is best to cook your own curry. To do this, you just need to buy all the necessary ingredients and grind them with a coffee grinder or mortar. How to choose and store? When choosing a curry, pay attention to the composition, give preference to more acceptable options for you. The main thing is that there are the above 4 ingredients. The smell of a quality spice should be rich. The color of a good curry, regardless of shelf life, should be vibrant. It is not recommended to buy a faded spice. The curry mixture must be dry. Curry should be stored in an airtight container away from direct sunlight. If cumin is part of the spice, then it should not be stored for more than a year, as the spice will become bitter. The prepared curry mixture at home is stored for no more than 2 months. Beneficial features The benefits of curry are due to the use of various spices that have a unique chemical composition. For example, thanks to the addition of turmeric, brain activity improves, and the spice helps the body fight cancer. It also improves blood composition, which is important for patients with anemia. Coriander, which is also part of curry, improves the functioning of the digestive system, and it also has a choleretic property. The spice helps in normalizing the level of cholesterol in the blood. Curry is considered an ideal seasoning for people who want to get rid of extra pounds or who are watching their figure. The components of the spice resist the formation of adipose tissue, remove excess fluid from the body, which is the cause of swelling and cellulite. Curry improves the functioning of the digestive system and the metabolic rate. Due to the presence of cumin, the protective functions of the body increase, which helps to better cope with the negative effects of viruses, infections and other negative factors. If the composition of the spice includes zira, curry has the ability to remove toxins and toxins. In the presence of ginger, the spice helps to cope with constipation and improve blood circulation. Use in cosmetology The beneficial properties of curry are also used in cosmetics. The spice is used for the industrial manufacture of various masks that help narrow pores and reduce the secretion of subcutaneous fat. It has a curry and whitening effect, which allows you to cope with freckles and pigment spots. The cream, which includes curry, helps to increase the protective layer against the negative effects of ultraviolet rays. The spice can also be used in cosmetics used in hair care. Such products promote hair growth and increase the nutrition of the bulbs. With regular use, the risk of baldness and graying of hair is reduced. Use in cooking Stephen Curry receives the prize Curry is used in cooking not only to give additional flavor and aroma characteristics, but also to disinfect other ingredients. The spice is part of various sauces, dressings and marinades. Curry complements the taste of meat, fish, as well as second and first courses. Also, many consider this spice to be an excellent addition to stewed vegetables. In general, curry can be called a universal seasoning that can improve the taste of drinks, cold and hot dishes, and even desserts. Given the beautiful color, the spice is used during the manufacture of cheese and alcoholic beverages. Curry harm and contraindications Curry can harm pregnant and breastfeeding women. It should also be borne in mind that individual intolerance to curry components may occur. Since the spice has the ability to reduce blood clotting, it is not recommended to use it before operations. Also, curry should not be combined with certain medications, for example, with aspirin and anticoagulants. You should be careful about the use of spices in the presence of problems with the gallbladder. Product photos

Curry - calories and properties. The benefits and harms of curry

Calories: 325 kcal.

The energy value of the Curry product (Proportion of proteins, fats, carbohydrates):

Proteins: 12.66 g. (~51 kcal) Fats: 13.81 g. (~124 kcal) Carbohydrates: 58.15 g. (~233 kcal)

Energy ratio (b|g|y): 16%|38%|72%

Curry properties

How much does Curry cost (average price per 1 kg.)?

Moscow and Moscow region400 rub.

Currently, spices and spices have become very popular in our cooking. It is hard to imagine a kitchen without a whole scattering of multi-colored small bags, fragrant with completely different aromas. In Russia, one of the favorite seasonings of housewives is curry - a mixture of different spices. It comes from India and most often it includes such spices as turmeric, cardamom, coriander, ginger, black and red ground pepper.

Curry mix goes well with almost any dish. For example, in India, housewives put this spice in meat and fish dishes, vegetables and rice. It is even used in baking and drinks. Moreover, thanks to curry, dishes acquire a beautiful golden hue and an unforgettable aroma.

Vegetable stew, chicken salads, vinaigrette, meatballs, beef stroganoff… our housewives find the most unexpected ways to use this spice. Be sure to add curry to your arsenal of seasonings, you will be amazed at how unsurpassed it will add flavor to your culinary masterpieces! Calorie curry 325 kcal per 100 grams of spice.

benefits of curry

The benefits of curry when eating it are undeniable, since this mixture is simply designed to maintain the correct balance in the work of exclusively all systems of the human body. Curry improves liver function, promotes the process of digestion, removes harmful toxins and toxins.

The benefits of curry as a dietary product are known, since turmeric, which is part of the spice, is the main "enemy" of fat. This is justified by the fact that the curcumin component prevents the growth of adipose tissue, slowing down the metabolism of unwanted cells. And another important feature of this substance is the ability to activate the immune system, as well as destroy proteins that block brain activity and thereby contribute to the development of the terrible Alzheimer's disease.

It should be taken into account the fact that the properties of curry directly depend on the specific composition of this spice. For example, black pepper, which is part of the spice, is useful for diabetes, and cumin and ginger perfectly improve the functioning of the digestive system. It has been established that coriander stimulates appetite and normalizes bile secretion.

In general, if you are not completely satisfied with the composition of the finished spice, which can be found in almost any supermarket, you can cook it yourself by mixing the ingredients you like the most.

Harm curry

The harm of curry can manifest itself in case of individual intolerance to the ingredients that make up its composition. Doctors strongly do not recommend the use of this spice for pregnant women and young children under two years of age.

Summing up, it can be noted that store-bought curry could be called an ideal spice if it were not for the presence of a preservative - monosodium glutamate.

Product proportions. How many grams?

1 teaspoon 3 grams 1 tablespoon 10 grams

The nutritional value

Recently, I often talk about traditional Indian products. And what could be more traditional than curry leaves with a pronounced oriental flavor and aroma. These are the leaves of a tree from the Rut family, which is also called Koenig's murray (Murraya koenigii) or chokeberry murray.

Ayurveda uses not only the leaves, but also the bark and roots of this wonderful tree to treat diabetes, diseases of the stomach and liver, and, of course, for hair care.

From the Indian language "curry" is translated as "sweet neem leaves" (in their appearance they are really similar), and in Spain they are known as "hoja".

In addition to the Indian subcontinent, today the trees from which curry leaves are harvested are cultivated in China, Australia and even Africa. In India, this seasoning is always added to stews and legume dishes.

Nutritional value of curry leaves

Key Nutrients: Dietary fiber, protein, vitamin A and calcium. In small quantities, curry leaves contain B vitamins, iron, magnesium, manganese and phosphorus.

But the main secret of healing power lies in phytochemical compounds (terpenes, terpenols and ketones), which, when the leaves are distilled, "flow" into an essential oil with a similar bright aroma.

Health Benefits of Wonderful Leaves

A piece of advice that you will certainly hear from any practicing herbalist from the East is to chew 1-2 fresh curry leaves every morning, because it is very healthy. You can make spiced yogurt (or buttermilk) with crushed leaves.

Prospects for the treatment of diabetes

Research last year showed that curry leaves contain alkaloids and polyphenols, powerful antioxidants that lower blood sugar and fat levels. For diabetic rats, curry leaves were more effective than Gibenclamide. This was confirmed by the authors of the "Journal of Chinese Medicine", published in the United States.

Natural source of chlorophyll

This is a rich source of chlorophyll, the benefits of which I have dedicated a separate article. In short, chlorophyll is useful for cleansing the blood and liver, accelerates wound healing, has anti-inflammatory and antioxidant properties, and also energizes.

Antioxidants in curry leaves

One of the earliest publications on the antioxidant properties of curry leaves was published in 2007 in the journal Food Chemical Toxicology. This vegetable raw material has proven its ability to protect the liver and kidneys from oxidation, thereby preventing serious diseases such as hepatitis and cirrhosis.

Anti-cancer properties

The search for cures for cancer continues, in this regard, curry leaves have become a close object of study. One of the most promising antioxidants, girinimbin, is found in the skin of the leaves.

Testing of this substance in vitro has proven its antitumor properties, it prevents the oxidation and mutation of cells.

For immunocompromised cancer patients, curry leaves also offer antimicrobial protection. They reduce the severity of side effects from taking heavy drugs, chemotherapy and radiation therapy.

Pain Relieving Properties

Scientists have confirmed the analgesic properties of an extract obtained from curry leaves. It is especially effective in the treatment of inflammatory pain.

Diuretic properties

The product reduces swelling and removes toxic substances from the body due to its diuretic qualities. It also increases perspiration.

Solving problems of the gastrointestinal tract

Plant antioxidants and alkaloids are beneficial for gastrointestinal health. Curry leaf juice mixed with lemon juice and honey is an excellent home remedy for indigestion, ulcers and nausea.

The alkaloid carbazole in curry paste and leaf juice has been shown to be effective in the treatment of diarrhea.

Dried and crushed herbs mixed with fresh buttermilk help with indigestion, and fresh leaves fight dysentery and hemorrhoids.

curry leaves and cholesterol

You can also use this vegetable raw material to lower blood cholesterol levels. Along with turmeric, curry leaves are considered good for the heart.

Antifungal Properties

A paste made from curry leaves has strong antifungal properties. With its help, bruises, fungal skin lesions and rashes are treated. It is enough to chew curry leaves and apply the resulting slurry to the affected area. Fast healing guaranteed.

Vision benefits

It is a good source of carotene, a precursor to vitamin A, which is why eating 1-2 curry leaves daily improves eyesight and prevents the development of cataracts.

curry leaves for dementia

Dementia is a common disease among older people. Sweet neem leaf extract improves brain functions (especially memory), fights Alzheimer's disease and dementia.

Good news for pregnant women

Morning sickness in the first trimester of pregnancy is helped by juice or tea from curry leaves - natural remedies that doctors in India consider safe for the mother and her unborn baby. You can also take a paste with crushed leaves and yogurt.

mosquito horror

It turns out that muraya chokeberry leaves, due to their strong aroma, repel mosquitoes and even kill their larvae. A real nightmare for annoying insects.

curry leaves for healthy hair

So what does this product have to offer your hair? It promotes hair growth, prevents damage and graying, makes them brighter, improves color.

Curry leaves contain a lot of nutrients, and thanks to the anti-fungal components, they protect the scalp from diseases.

Oriental women have their own secret recipes for making homemade hair care products. One of them is this: curry leaves are boiled in coconut milk, cooled and used as a tonic for dark hair. It is applied every day before going to bed, and washed off in the morning with a mild shampoo. In addition to brightness, shine and nutrition, this tool will give your hair a few more years of youth - it will delay the appearance of gray hair.

The essential oil extracted from curry leaves has the same pleasant aroma as the seasoning. Regular massage of the scalp with this oil is very beneficial for the hair. Curry oil is also used to make soaps and facials.

curry leaves for weight loss

Along with digestive fibers, these leaves contain active ingredients that improve metabolism and prevent obesity.

Studies on obese rats have shown that the herbal extract of murray Koenig reduces the percentage of fat in the bodies of animals and helps to reduce their weight.

For such promising dietary benefits of curry leaves, the special alkaloid mahanimbin is most likely responsible. In a word, the shelf of herbs that promote weight loss has arrived.

Application in cooking

Well-known to lovers of oriental exotics, curry powder contains not only curry leaves, but also coriander, cumin, black pepper and fenugreek.

One reason for the popularity of pure curry powder is that it pairs well with other Indian and Mediterranean spices. In Indian cuisine, it is used to flavor vegetable dishes, all kinds of pickles, yoghurts and chutneys. Before adding seasoning to the finished dish, it is usually fried in ghee or vegetable oil along with chopped onions.

In the southern part of India, rasam soup with curry, tomatoes and Indian date juice (tamarind - read about its beneficial properties here) is popular.

Cambodian soup Maju Krueng is unthinkable without fried and powdered curry leaves.

In Thai cuisine, you can often find the leaves of another plant of the Rut family. Kaffir lime (Citrus hystrix) or limequat leaves have a similar aroma. I will return to them in one of the following articles.

This herbal product contains a significant amount of oxalic acid. If you don't want to get kidney stones, don't eat too much. But in small doses, curry leaves are harmless.

Curry seasoning - do you know what spices it consists of? Do you know that the periodic inclusion of this seasoning in dishes will be very beneficial for health? The properties of curry seasoning are very useful for weight loss. Read our article and decide if curry benefits are right for you.

Curry powder is a popular spice that has a number of valuable health benefits, including cancer prevention, protection against cardiovascular disease, reduced symptoms of Alzheimer's disease, pain and inflammation relief, and improved bone health. It helps to better absorb protein from plant foods, thereby helping. In addition, it protects the immune system from bacterial infections and also increases the ability of the liver to remove waste products from waste.

seasoning composition

Curry is not an isolated plant that is made into a condiment. It consists of numerous ingredients, the recipe varies depending on the region of the world. The most common and beneficial curry powder ingredients are turmeric, coriander, cardamom, cumin, basil, and red pepper. Sometimes fennel or mustard seeds, ginger, garlic, cinnamon are added for taste and aroma, which have separate health benefits. Curry originated from South Asian cuisine and was popularized in Europe during the 19th and 20th centuries. In the middle of the 20th century, Indian cuisine gained global popularity and curry became widely available.

Curry spice: useful properties

1. Turmeric

Turmeric is probably the most valuable spice found in curry powder. Its organic component curcumin reduces the appearance of plaque, fights free radicals, stimulates the immune system and improves the functioning of the nervous system.

Current research is trying to find a stronger link between curry consumption and a reduced incidence of Alzheimer's in India. Increasing the amount of turmeric in the diet can stimulate anti-cancer activity in human saliva. As a result, the likelihood of developing cancer of the gastrointestinal tract is reduced. This herb also contains essential oil, manganese, iron, potassium, fiber, vitamin B6.

Turmeric is used in Indian and Chinese medicine to treat chest pain, bleeding, bruises, and toothache. It acts like, and high levels of vitamin B6 help control the production of homocysteine, a major risk factor in the development of cardiovascular disease. The special properties of curry reduce inflammation of the joints and the associated feeling of pain. It has been proven that in this case the effect of seasoning is almost comparable to that of ibuprofen.

2. Cardamom and Basil

The other two ingredients - cardamom and basil - can protect the cardiovascular system, reduce blood pressure, the risk of atherosclerosis, heart attacks, and strokes. Although human testing is still in its early stages, a significant amount of animal testing has shown that curry consumption increases the rate of bone growth, bone healing, and reduces bone loss. This is especially important for older people whose bones need support. And turmeric suppresses the formation of tumors and heals the liver.

3. Coriander

Coriander, contained in almost any curry seasoning, has an antibacterial effect, in particular it has a strong effect on E. coli and other pathogens of gastrointestinal disorders. Coriander, cumin and turmeric contain essential oils cineol, borneol, linallol and citronellol, vitamins A and C, stearic and linoleic acids, phosphorus and iron. All of them help lower high cholesterol, remove skin diseases, anemia and menstrual discomfort.

4. Red pepper

The cayenne pepper present in the seasoning contains capsaicin. The latter is an effective pain reliever for osteoarthritis and headaches. Capsaicin is used to manage the pain associated with diabetic neuropathy. Cayenne pepper not only adds a spicy flavor to the curry, but also saturates it with vitamins A, B6, C and K, as well as manganese and dietary fiber. These vitamins and minerals are essential for cardiovascular health, optimal immune system function, and epithelial tissue renewal.

weight loss with curry

Curry is also a popular weight loss food by boosting metabolism. There are many varieties of it, which include stewing, boiling or frying in one container with a mass of seasonings of fish, lentils, meat, rice and vegetables. Often found in vegetarian cuisine.

Slimming curry seasoning is added to the dish of the same name, which can contain a lot of liquid or be dry. Both in the first and in the second case, the food goes well with yogurt-based sauces, cream or milk, soy products, bean puree, rice, tomatoes, eggplant, corn, bell peppers or broth. Curry is an excellent seasoning for meat foods, but for weight loss it is better to use white meat without fat or temporarily exclude animal foods from the diet.

1 tablespoon of curry powder contains (according to USDA):

• Calories: 20 kcal.
• Fats: 0.87 g
• Carbohydrates: 3.66 g
• Fiber: 2.1 g
• Protein: 0.8 g.

Precautions and contraindications

Curry seasoning, the benefits and harms of which we have considered, is a tasty and nutritious aspect of the human diet. But it also has several potential side effects. This spice is a well-known anticoagulant, so if you are already taking blood thinners, you should check with your doctor to rule out any danger of excessive bleeding. Some studies have shown curry powder to be a gallbladder irritant, which may not be desirable for people with gallbladder disease.

Other than these few precautions, enjoy the spices and enjoy all their rich benefits! By adding a moderate amount of curry powder to your food, you can easily improve your health and remove possible problems with indigestion. Try combining curry and

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 the basis for savory sauces, find themselves in complete despair when the seasoning runs out at the wrong time. Indeed, without curry, many dishes in their view seem imperfect and not so tasty.

What is curry? Or maybe this seasoning has analogues? Curry is a harmonious blend of spices and spices. In fact, such a seasoning can be easily prepared on your own. In India, hostesses 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 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 in the total volume of the spicy mixture. No less important in the composition of curry coriander. It can be as much as, or half as much or more, depending on the recipe and preferences. Additional mandatory seasoning ingredients are fenugreek, which can be up to 10 percent in total, and hot cayenne pepper (up to 6 percent). Other spices and spices can be added at will and taste, giving new shades of curry. Among them are ginger, cinnamon, nutmeg, cardamom, cumin, cloves, basil and mint, fennel and garlic, as well as various peppers that will add extra spice to the seasoning. All components must be dry and ground into powder. They are combined in the desired proportions in a mortar and additionally ground for an exchange of tastes and their better mutual harmony.

Uses and Benefits of Curry Seasoning

Curry seasoning is used to give dishes new tastes, as well as to tint them and get 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 improve the functioning of all body systems, strengthen immunity and increase vitality.

Where to add curry seasoning?

Curry seasoning perfectly complements dishes of rice, vegetables and various types of meat, and also harmonizes perfectly with chicken meat, creating truly royal taste dishes. Moreover, the spice is added not only during the pickling of the bird, but also complements salads with chicken, flavors soups and stews based on it.

A lot of sauces are prepared from curry seasoning, which are used as an addition to meat dishes, and 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 curry-based sauce and complemented with rice, and for Indian curry, chicken is marinated in an impressive portion of spices and subsequently stewed until cooked.

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

There are a lot of words that have two meanings. There are much fewer words that have at least three meanings. The word "curry" is one of those. Depending on the context, the word curry can refer to:

• the Murray Koenig tree, the leaves of which are used as a condiment;
• a mixture of spices characteristic of Indian cuisine;
• dishes prepared with these spices.

The roots of this word go back to the Tamil word கறி, meaning "sauce". But the Europeans, following their age-old habit and not really understanding, began to sculpt the label "curry" on everything, and the term took root, giving rise to a kind of confusion. Since the leaves of the curry tree are quite difficult to get from us (I often replace the kaffir lime with tangerine leaves, which are sometimes sold with a sprig), and to prepare a curry dish you need curry seasoning, let's talk about it.

Curry seasoning

To begin with, curry is not the only mixture of spices 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 in 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 (it is they who are replaced by those very curry leaves that do not tolerate long storage and transportation), peppers of various types and other spices, composition and the proportions of which depend on what dish is supposed to be cooked with them. In India and neighboring countries, you can buy curry mixes for any occasion, but here, if we are not talking about a specialized store, you will have to be content with a single, universal one (if you are lucky).

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

More specifically, in the UK. Of course, they did not come up out of the blue, but based on one of the recipes for the garam masala mixture that actually exists in India, but nonetheless. 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 portray 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.

Use of curry

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

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

Curry performs well as part of a dry meat marinade, which is then cooked in a tandoor oven. By currying the pieces of meat heartily and letting them infuse with the flavors of the spices, you can make an Indian-style kebab effortlessly.