Il curry, anti-inflammatory and disinfectant, protect the stomach, the liver and intestines, and it is useful against arthritis and rheumatism. Let's find out better.
> What is curry
> Properties and benefits of curry
> Calories and nutritional values of curry
> Use in the kitchen
> Curry facts
What is curry
The word curry is a Westernized term by the British people returning from India. It derives in fact from the Tamil language, cari or kari, which means soup or sauce. Curry or masala, a mixture of spices as it is called by the Indians, is a mix of spices obtained by beating with a mortar of different ingredients, the percentages of which vary depending on the countries in which it is produced: cumin, black pepper, cinnamon, turmeric, coriander, cloves, ginger, nutmeg, fenugreek, chilli and black pepper.
The main ingredient of curry, the one that gives it the yellow color we know, is turmeric, a plant belonging to the botanical family of Zingiberaceae. The spice of turmeric, which is obtained by pulverizing the root and rhizome of the plant, has a very particular taste in the kitchen, dyes fabrics and various materials yellow.
Medical studies have shown the anti-inflammatory properties of curcumin, as well as the anti-carcinogenic and antioxidant power.
From Asia to Africa, from Europe to the Americas, the use of curry is very widespread. It is certainly found in every region of India, which is considered the home of curry. Also known in Japan, it is a fundamental blend for various dishes, while in Jamaica goat is cooked with curry.
Properties and benefits of curry
The curry, thanks to the curcumin it contains, has the properties of relieving liver fatigue, protecting the stomach and intestines and reducing the discomfort associated with arthritis and rheumatism.
Curry in particular is good for digestion and disinfects. The same anti-inflammatory and antioxidant action of curry would also be effective in reducing the risk of heart attack: in fact, curry also gives a little help to the heart, acting on the venous level and stimulating the blood flow. In addition, this spice regulates metabolism and burns fat, while stimulating the secretion of bile acids.
This is why those suffering from obstructive biliary diseases such as kidney stones should not use curry. It should also be avoided by those suffering from gastric ulcers or gastritis, due to the presence of pepper, as well as chili pepper could cause irritation and inflammation of the urinary tract.
If it's okay in pregnancy, curry should be avoided while breastfeeding.
Calories and nutritional values of curry
100 grams of curry powder provide about 325 kcal (carbohydrates 58,15 g, proteins 12,66 g and fats 13,81 g).
The properties and benefits of turmeric, the main ingredient of curry
Use in the kitchen
In cooking, curry can be used in a thousand ways. From soups, to vegetables, to meats, even in desserts. It is excellent for the preparation of biryani and pulao risottos, typical of Ndian cuisine, as well as a dressing for the filling of samosas or in vegetables. There are dozens of different masalas: in the kitchens of rich Indian gentlemen there were experts in spice mixtures who selected and prepared the mixtures for their masters.
The most famous masalas are the garam masala (a mixture of spices typical of Indian and Pakistani cuisine: the meaning of the name is hot spice, boiling, even in the sense of spicy), the tandoori masala (the curry made especially for cooking food in the tandoor, a cylindrical clay oven typical of northern India) and the pav bhaji masala, used instead for vegetables. Curry is also used for dishes based on meat or fish and with shellfish. It is also used in Chinese cuisine, to accompany tofu-based dishes.
African cuisine brings curry to the table with couscous.
Curry powder can be prepared by itself, or purchased ready-made, with an eye to conservation: curry, in fact, does not keep its aroma for that long and, once the package is opened, it must be closed well and put away. in a humidity-free place away from heat sources.
Curry also exists in paste and has longer storage times. There is no single recipe in the preparation of curry, but there are infinite variations. The result can be hot or very hot.
Green curry or kaeng khiao wan comes from Thailand: it is a green powder containing oriental varieties of basil. Also very popular are kaeng kari or yellow curry, kaeng phet or red curry, very spicy curry used in Singapore and Malacca, enriched with Indian walnut and galangal, the latter belonging to the ginger family, used mainly as a hallucinogen and as a flavor enhancer.
Prik khing curry of the Sino-Thai tradition, massaman curry or nam phrik kaeng massaman, Japanese curry or karē, and many others that, in addition to or in place of the ingredients of Indian curry, may contain lemongrass, shallots and other spices or essences.
Spices in Ayurvedic cuisine
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> Spices, a world to discover
> Indian vegetable curry, the recipe
> 4 spicy recipes