Curry is a carefully mixed combination of a wide variety of seasonings. Curry is used in the preparation of various dishes, it helps to increase the tone of the whole organism, in particular, it has a beneficial effect on the digestive system.
In India, this dry seasoning is prepared, usually before the very use, it is thanks to this circumstance that this curry seasoning has such a fresh fragrance.
Curry composition, properties of components included in the seasoning
The composition of this seasoning in most cases depends solely on the place of production and on its manufacturer. So, for example, the composition of curry can include:
- Mustard seed and cumin. These herbs have a warming and diuretic effect, they help improve digestion. With gout, fever and arthritis, it is best to use black mustard seeds.
- Cumin ground or its grains is best used in fresh form, since during long-term storage this seasoning loses its nutritional and medicinal properties, with prolonged storage, the grains acquire a slightly bitter taste. This spice promotes increased excretion of toxins and toxins, in addition, it can stimulate the digestive system.
- In combination with fennel and coriander, curry acquires a peculiar cooling taste.
- The main spice in curry is turmeric, in curry it contains, as a rule, not less than 30%. Turmeric has a sharp, bitter, slightly astringent taste. Turmeric is used for the purification of blood, it has anti-inflammatory properties and normalizes the functioning of the liver. Turmeric is best used with protein food, it is involved in stimulating the digestion of protein by the body, it does not prevent the formation of toxins and the accumulation of gases. The golden color of curry only gets thanks to turmeric, thanks to this bright shade of curry it is almost impossible to confuse with any other similar seasoning.
- Coriander is considered to be one of the oldest ingredients in the classical curry. Coriander is used both in powder form and in whole grains. The cooling, pungent taste of coriander makes this spice one of the most popular in India. Coriander is able to activate the digestive tract.
- Often ginger is added to curry. Used as dried ginger, and fresh roots. It is popular with its piquant flavors and medicinal properties, stimulating blood circulation and digestion. Dried ginger is able to normalize the formation of gas, fresh ginger is recommended for use in colds, especially with a strong cough. Ginger participates in the normalization of digestion, it increases appetite and relieves constipation. Dried ginger, as a rule, has a softer taste. It is not recommended to eat ginger with Bright's disease and chronic heart diseases.
- Fennel makes curry sweeter and more viscous. Fennel must be strictly dose, otherwise it can be done so that the taste of other spices in the seasoning will break. This seasoning improves digestion, stimulates sweating and enhances lactation.
- Black pepper, entering curry, makes the seasoning spicy and is added in small amounts, usually in the ground form. In black pepper contains a large amount of chromium, so it is recommended to use it in diabetes mellitus. Black pepper is used throughout the world, it is known in many countries, thanks to its medicinal properties.
In curries are also added and other types of pepper, in particular pepper Serrano, pepper pepper, red pepper and chili powder. These kinds of pepper are much sharper than usual black pepper, they are used in small quantities, so as not to spoil the whole mixture of curry.
- Shambhala is most often used in its entirety, it is an integral component of most Indian marinades. It is a bitter and at the same time sweet seasoning, sharp, warming up. It is useful to eat for women, because it contains a large amount of folic acid and vitamin E. By using this seasoning, you can significantly reduce your weight, strengthen your hair, it improves blood formation. Shamballa stimulates, tones up digestion, softens cough. It must be strictly dosed, shamballa has a very strong bitter taste.
- Asafoetida or hing is one of the most acute components of curry, which contributes to digestion.
- The obligatory component of curry is salt. It is used to preserve the flavoring qualities of all the ingredients of the seasoning in order to unite and reveal their taste, in addition, it prevents the reproduction of bacteria. Traditional Indian food involves the use of large amounts of salt compared to the usual Russian cuisine. It is believed that salt in such quantities can increase vital energy.
In store spice, in addition to the above spices, sodium glutamate is added.
Curry in traditional cooking
Curry - seasoning, the secret of cooking which in India knows, perhaps, every hostess. When cooking curry does not comply with some strict proportions, as a rule, all the ingredients are piled with handfuls, women are rubbing everything in a mortar until a more or less homogeneous mass.
Despite the fact that, in fact, the taste and smell of this seasoning with each separate preparation varies significantly, it can not be confused with some other.
Traditionally in India, curry is added to fish, meat, vegetables and rice. Popular dishes with curry are: rice, chicken salad, vegetable ragout, meatballs, beef tenderloin, pasta, chopped meat.
Healing properties of curry
Scientifically proven that curry can become a reliable protection against Alzheimer's disease and most forms of cancer. It is turmeric, which is part of the curry, has these properties.
Contraindications and precautions for curry consumption
It is not recommended to use this seasoning if you have an individual intolerance to its ingredients. In large doses, it is not recommended to eat this seasoning for lactating women and pregnant women.