Today supermarket shelves are full of various products, including condiments. Everyone chooses to their taste and color. Each of them has its own characteristics and exquisite taste. Some go well with meat, while others go well with fish. In this article, we will look at curry seasoning, composition, benefits and harm that it can bring to the human body. She came to us from India, so she is unique in her taste and combination with individual dishes.

A little about the composition of the seasoning

Curry is composed of several spices. An interesting combination of them ensures her popularity to this day. Thanks to the use of spices, you can make the dish not only delicious, but also delicious. Curry has a wide variety of ingredients.

Its main part is turmeric. In addition to her, there are also components such as coriander and cayenne pepper. It also contains fenugreek. These spices represent the base of the seasoning. Other components can join them. For example, to add an interesting taste and aroma, you can additionally add bay leaves, cloves, cinnamon, black pepper.

Curry Seasoning Benefits

One of its advantages is that the combination of various spices gives an interesting chemical composition. You can talk a lot about curry seasoning, its benefits for the body. For example, turmeric can help improve brain performance and can also be helpful in fighting tumors. Improving blood composition is also one of the beneficial properties of the seasoning.

Coriander has a choleretic effect. It also improves the functioning of the digestive system. If you regularly use curry in various dishes, you can achieve normalization of cholesterol levels in the blood environment.

Plus, it is great for people who want to lose weight. The components that make up the seasoning prevent the formation of adipose tissue, and also remove excess water from the body.

If you also add cumin to its composition, then the protective functions of the body will increase. Speaking about curry seasoning, benefits and harms for humans, we can say that there is much more of the former. But, of course, everything should be consumed in moderation. Zira, if it is included, will help remove toxins. And this effect of the spice is very valuable. Since there are a lot of harmful products nowadays. Ginger, in turn, will improve blood circulation. Also, it is he who will help to cope with constipation. A lot can be said about curry seasoning, benefits and harms. But she has more positive characteristics. You will be convinced of this by reading the rest of the article.

Thus, each constituent component is rich in "useful things" for the human body. Which option to add spices to choose is up to the person himself. Because the taste of your dish depends on this.

Where is curry used?

This seasoning refers to Someone uses it in all dishes. But it goes best with rice. It will give the product a yellowish color, and some varieties have a pungent taste. The peculiarity of curry is that it has a different composition of spices. In addition, it can also be used in the preparation of various sauces. They will be fragrant and distinctive.

The spice mix works well for chicken salads. You can also add curry to meat dishes and pasta with meatballs.

Curry (seasoning): properties

Spices, which are the main components, help to strengthen the human body, which regularly uses them in dishes. Curry has anti-inflammatory, anti-microbial and anti-fungal effects. She also fights cancer well. Namely, it helps to reduce the growth of such cells. Curry has beneficial properties in improving memory and protecting against Alzheimer's.

In addition, the seasoning has an antioxidant effect. Thus, it slows down the aging process. If you regularly eat curry dishes, eczema and psoriasis will not be scary.

Salicylic acid in the seasoning gives an analgesic effect. Therefore, you can forget about migraines. The spice also promotes the production of endorphins. In this case, you will not remember the sadness.

Curry has helped people who would like to lose those extra pounds more than once. Thanks to its unique composition, fat in the human body is burned, and the secretion of bile increases. Moreover, digestion improves.

What is the harm

Some people shouldn't eat a lot of spices. This time, while talking about curry seasoning, benefits and dangers, let's focus on the second point. Eating too much spice can lead to side effects and consequences. People with blood vessel disease and breast cancer are at risk.

Turmeric, along with its beneficial properties, increases bleeding in conjunction with medications.

During chemotherapy, curcumin interferes with an immunosuppressant drug used to treat breast cancer.

Also, curry should not be consumed by people who have kidney problems. Because turmeric increases oxalate levels. It is he who increases the risk of kidney stones.

Thus, the benefits and harms of curry do not correlate equally. Of course, despite the harm of the spice, it has much more advantages.

How should you choose and store a seasoning?

The moment you buy curry, pay attention to its ingredients. The main requirement for the seasoning is that the content contains the main 4 components, which were listed above.

You can also be guided by the smell when choosing a spice. It should be intense. The color of the seasoning, regardless of the expiration date, should have a bright color. The spice that has a tarnished shade should not be taken. And the curry must also be dry.

The seasoning is stored in a closed container in a dark place. It should not be exposed to sunlight. In the case when one of the constituent components is cumin, the shelf life of the seasoning will be exactly one year. After curry it will taste bitter. Self-prepared spice can be stored for about two months.

How to make a seasoning at home?

To make curries yourself, you will need foods such as coriander and turmeric seeds, cumin, chili peppers, mustard and garlic, salt, cloves, cinnamon and fenugreek. All ingredients are placed in a frying pan and fried until brown. The taste of an almost finished spice should be rich. After the prepared mixture is sent to a coffee grinder and ground. A stupa is also suitable in the absence of appropriate equipment.

Thus, in this article, having considered the curry seasoning, the benefits and harms to the human body, we can confidently say that it is not only a spice, but also a good way to promote health.

Curry is a mixture of several different spices. The spice appeared in India and from there it spread to other territories. Curry arrives on store shelves in the form of a dry powder, which is colored yellow, green, red or ocher (see photo). Thus, a powdered spice can look differently. Interestingly, the curry leaves themselves, which directly influenced the name of the spice, may not be used in 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 in curry are:

1. Turmeric root. The spice makes up 1/4 of the total. It is used in official and traditional medicine. This ingredient gives the curry a pungent flavor and unique aroma.
2. Chopped coriander. The amount can be from 30 to 50% of the total weight of the spice. This ingredient gives the curry a spice and sweet-spicy flavor.
3. 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 curry note.
4. Red cayenne pepper. This ingredient takes up approximately 6% of the total weight.

Other ingredients in curries vary from country to country, such as cardamom, pepper, ginger, salt, cinnamon, garlic, and more.

If you have the opportunity it is best to prepare the curry yourself. 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 curry, pay attention to the composition, give preference to the options that are more acceptable to you. The main thing is that the seasoning contains the above 4 ingredients. The smell of a quality spice should be intense. A good curry color, regardless of shelf life, should be vibrant. It is not recommended to buy tarnished spice. The curry mixture must be dry.

Curry should be stored in an airtight container away from direct sunlight. If the spice contains cumin, then it is not worth storing it for more than a year, since the spice will become bitter.

The homemade curry mixture is stored for no more than two months.

Beneficial features

The benefits of curry come from the use of a variety of spices that have a unique chemical composition. For example, supplementation with turmeric improves brain activity and the spice helps the body fight cancer. It also improves blood composition, which is important for patients with anemia.

Also found in curry, coriander improves the digestive system and has a choleretic effect. The spice helps in normalizing blood cholesterol levels.

Curry is considered an ideal seasoning for people who want to lose extra pounds or keep an eye on their figure. The components of the spice resist the formation of adipose tissue, remove excess fluid from the body, which causes puffiness and cellulite. Curry improves the digestive system and metabolic rate.

Thanks to the presence of cumin, the body's protective functions increase, which helps to better cope with the negative influence of viruses, infections and other negative factors.

If the spice contains cumin, curry has the ability to remove toxins and toxins.

In the presence of ginger, the spice can help relieve constipation and improve blood circulation.

Use in cosmetology

The benefits of curry are also used in cosmetics. The spice is used for the industrial production of various masks that help to narrow pores, reduce the secretion of subcutaneous fat. Has a curry and whitening effect, which helps to cope with freckles and pigments. The cream, which contains curry, helps to increase the protective layer against the negative effects of UV rays.

The spice can also be used in cosmetics that are used for hair care. Such products promote hair growth and increase the nutrition of the bulbs. With regular use, the risk of hair loss and graying is reduced.

Cooking use

Curry is used in cooking not only to add additional taste and aroma characteristics, but also to disinfect the ingredients of the dish. The spice is found in various sauces, dressings and marinades. Ideally complements curry with the taste of meat, fish, as well as a variety of second and first courses. Also, many consider this spice to be an excellent addition to stews.

Curry is a versatile condiment that can enhance the taste of drinks, hot and cold dishes, and even desserts.

Given its beautiful color, the spice is used in 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 the components of curry may occur, and therefore in the presence of any allergic reaction, the consumption of curry in food is contraindicated. Since the spice has the ability to reduce blood clotting, it is not recommended to use it before surgery. Also, curry should not be combined with certain medications, such as aspirin and anticoagulants. You should be careful with the use of spices if you have problems with the gallbladder.

Spices and spices today are very popular in our cooking, therefore, it is difficult to imagine cooking our favorite dishes without scattering bags with seasonings that smell so aromatic and give, well, just a unique taste to familiar dishes. Moreover, experts assure you and me 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 dangers 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

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

Curry seasoning composition

After we intrigued you with the peculiarities of the 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 ingredient in curry is. At the same time, it should be at least a quarter of the total composition in the seasoning. As you remember, turmeric is distinguished by an expressive aroma, but not a bright taste, however, in combination with other spices, it begins to "play". Turmeric is moderately soft, 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. Curry should contain and fenugreek, which directly replaces the leaves of the curry bush - it must be in the composition of at least 1/10 of the part, must be present cayenne pepper - content is allowed up to 6%.

These four main ingredients - turmeric, coriander, fenugreek, cayenne pepper - are the basis of any curry. All other components can be contained from 4% to 50% and thus give your seasoning mixture different flavor and aroma shades.

As an example, we can cite 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 spicier ajgon. Also, they are often added to the composition of curry, cloves, fennel, mint, nutmeg, different types of pepper ...

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

How to make curry at home

If for some reason you are not satisfied with the store versions of this spice, you can make curry yourself, at home. To do this, you will have to stock up on all the necessary components of the spice mixture. A world without harm invites you to take 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 some cinnamon. Fry all the ingredients of our curry in a dry skillet over low heat until a pleasant aroma and delicate brown color appears. Then mix them together and crush them in a mortar or grinder - in the latter case, you will get a curry powder of a uniform fine consistency.

It is better to use ready-made curry immediately, but if you have prepared a mixture of spices for future use, then it should be stored in a porcelain or glass dish made of dark glass 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 mouth-watering properties.

Health benefits of curry

The beneficial properties of curry, of course, depend on the ingredients that make up it.

So, for example, turmeric - recall that it is an essential component of curry, has an astringent taste, helps to cleanse the blood, neutralizes inflammatory processes in the body and normalizes the liver, stimulates the process of protein absorption by the body, prevents gas formation and toxins. In addition, turmeric paints dishes in a bright color and brings us aesthetic pleasure from the contemplation of such colorful dishes.

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

The presence of cumin in the composition will help cleanse the body of toxins and toxins, normalize the work 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 indispensable component activates the processes of food digestion, ginger - improves blood circulation and digestion and helps to forget about constipation, fennel - gives a mixture of spices a sweetish taste, increases sweating and promotes lactation in the body of a young mother (read more about lactation processes) , black pepper contains a lot of chromium in its composition and it will be useful for people suffering from type 2. The use of Shambhala (a classic Indian herb) ensures that the curry will warm up your blood and help your body rush. By the way, such a composition of curry with shambhala is very useful for women, adding a mixture of such spices to food, you can affect your weight indicators, strengthen your hair, and enrich your blood composition ...

Curry is a spicy sweet flavoring with Asian roots. It goes well with vegetables, rice and all types of meat. The turmeric contained in the aromatic mixture gives the dish a reddish hue, and the composition of peppers, coriander and other spices adds new, surprisingly mild flavors to the dish.

In India, the mixture has long been prepared just before consumption from fresh ingredients. All components were ground in special mills to a powdery state. Europeans could not always find the necessary raw materials, so they preferred to buy ready-made seasoning.

Seasoning composition

Each European country has its own traditional recipes for creating a fragrant composition. Not only the proportions differ, but also the components, however, turmeric and red pepper are required ingredients. The composition of the classic curry condiment is a mixture of popular spices and rare spices: ground turmeric, coriander, several types of pepper, ginger, cinnamon, cumin, fenugreek and salt.

There are options with cardamom, nutmeg, cloves, mustard, fennel. Some manufacturers add monosodium glutamate to the mixture. There are compositions with exotic components: powdered mango, asafoetida, pods, ajgon, legumes.

Healing properties of curry ingredients

The seasoning combines plants with strong healing properties:

1. Turmeric. The spice contains vitamins B6 and C, manganese, phosphorus, iron, copper, magnesium, zinc, potassium. The dye curcumin, which is present in the root of the plant and gives the spice a yellow tint, fights inflammation, cancerous tumors that form on the skin, in the mammary gland and the gastrointestinal tract. It is recommended to use it for diabetes, Alzheimer's disease, high blood pressure. Turmeric is added to milk with honey and taken for colds, to lower cholesterol and improve digestion;
2. Coriander. The second name of the spice is cilantro. The leaves of the plant contain B vitamins, rutin and carotene. Fresh fruits have a specific smell, so in cooking they are used only in dried form. Greens are added to soups and salads, and seasoning is added to meat and fish. Cilantro is used in the food industry to make cheese and sausages. In folk medicine, coriander is used for cystitis, ulcers, allergies, arthritis and diabetes mellitus;
3. Curry seasoning can include a variety of peppers (from the most common black to the sour and tangy lemon pepper). Without it, it is impossible to imagine the taste of the sauce, to prepare marinades and side dishes from vegetables; pepper is found in recipes for flour products, drinks and desserts;
4. Ginger. The root is used to treat colds, improves the functioning of the stomach and intestines, cleanses the body of toxins and helps to get rid of extra pounds;
5. Cinnamon. The dried bark is a powerful antidepressant. Spice enhances brain activity, lowers sugar levels, fills with energy.

Curry in traditional medicine: benefits and harms

The composition of the seasoning complies with the principles of Ayurveda. The use of the spice has a beneficial effect on all processes in the body.
It is known for its pain relieving, antifungal and antimicrobial effects. Curry helps to improve memory, slows down the development of infections and the growth of malignant tumors. The spice helps to get rid of acne and psoriasis. It also helps to lose weight, improve metabolism and slow down the aging process.

Curry, like other spices, should be consumed in moderation. Contraindications to the use of spices for medicinal purposes are allergies and stomach diseases. It is not recommended for people who have problems with blood clotting, as well as while taking anticoagulants and aspirin.

Curry in cooking

All women living in India are familiar with the secrets of curry making. They grind the ingredients with a pestle and mortar, or using a heavy stone. There are no strict proportions of the components - all the spices are added by handfuls by eye. That is why each time the spice composition acquires new flavors.

Curry is used for cooking vegetable, meat and fish dishes, added to pilaf, soups, salads and pasta.
The amount of seasoning is determined by taste. The optimal ratio is a tablespoon of spice per kilogram of finished product.

Cooking with curry powder has its own characteristics:

• before adding seasoning to food, it should be mixed with water so that the final product is completely saturated with aroma;
• curry dishes are recommended to be cooked on low heat;
• seasoning better reveals the taste in combination with onions or garlic;
• spicy notes of spice allow you to prepare delicious meals without the use of salt.

Curry preparation method

The classic version of the spicy mixture includes three ingredients: turmeric (a quarter of the mass), coriander (about forty percent), pepper (no more than eight percent of the total mass).
The South Asian curry has the largest amount of constituents. The blend contains four main ingredients (turmeric, cayenne red pepper, coriander and curry or fenugreek leaves) and sixteen to twenty additional ingredients, including ginger root, cloves, cumin, basil, mint, garlic, Jamaican allspice and many more.

Rules for the selection and storage of seasonings

The aroma of the curry retains well in a sealed container. On average, a self-prepared spice has a shelf life of 60 days, and one purchased in a store or on the market is 12 months.
The main criteria for choosing a quality product are color and aroma. The seasoning should have a bright shade. Rubbing a pinch of curry with your fingers increases the aroma of the spice.

Classic sauce

Curry sauce is used to add new flavors to dishes. It consists of a liquid base, which can be meat broth or tomato paste; salt, flour and dry spices. Vinegar is sometimes added to add a pungent flavor, but this ingredient causes the curry to lose its flavor.
Making a classic sauce is very easy. This will require: one medium-sized onion, two large sweet apples, half a tablespoon of vegetable oil, a tablespoon of spice, one hundred milliliters of water and the same amount of cream.

Preparation

Peeled onions must be chopped and sautéed in oil over medium heat. The apples should be cored and peeled, cut into small pieces and placed on fire with onions for two minutes. Put seasoning in the resulting mass, mix everything, and then pour water and put on fire for fifteen minutes. Add water if necessary to prevent the apples and onions from burning. Then the mixture should be crushed until a homogeneous mass is obtained, pour cream and put on the stove. When the sauce boils, reduce heat slightly and simmer for another five minutes, stirring occasionally.

Curry seasoning allows you to experiment with ingredients and proportions, adding new flavors to your favorite dishes. Experiment and surprise your loved ones with culinary masterpieces!

Curry is the spice of an ancient and traditional part of 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 correct 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 antifungal, anti-inflammatory and antimicrobial properties, thus inhibiting the development of infections and preventing bacterial attacks. Moreover, the spice has a carcinogenic effect that 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. It helps the body fight skin conditions like 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.

The 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.

Controlling blood sugar levels

Turmeric, one of the main spices in curry powder, may reduce the risk of diabetes. Curcurmin prevents spikes in blood sugar levels and improves insulin sensitivity.

Cholesterol management

Curry powder can lower cholesterol and prevent gallstones due to one of its constituent spices, fenugreek. It also reduces liver lipid oxidation.

Detoxification

The spice can help remove toxic heavy metals such as mercury and lead from the body.

Cancer prevention and treatment

Eating curry on a regular basis can provide cancer prevention benefits. Curcumin, which is 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 variety of tumor cells.

Protects Against Alzheimer's Disease

Curcumin is a promising agent in the prevention and treatment of Alzheimer's disease.

Aids in digestion

Traditional curry powder is packed with spices that aid the digestive system. Black pepper promotes gastric acid secretion and reduces intestinal gas. Bay leaf promotes proper digestion. Cinnamon is an antidote for diarrhea, vomiting and indigestion. Clove also treats diarrhea and indigestion. Coriander and cumin helps relieve stomach pains and treat digestive disorders.

Curry application

Curry is the spice of Indian cuisine. This spice works especially well with rice, adding a pleasant yellow color (the variety, originating from Sri Lanka, gives a dark brown color and a slightly more pungent flavor). The secret of the aroma of this spice lies in the unique composition of the ingredients. On the basis of this spice, you can also prepare aromatic sauces.

Curry harm

Some people need to be careful before drenching curry dishes. The 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 naturally blood-forming and may increase bleeding when combined with certain medications. It cannot be used with anticoagulants (prevents blood clotting) or antiplatelet agents.

Suppresses chemical drugs

Curry should also be used with caution during chemotherapy. Curcumin can interfere with cyclophosphamide, an immunosuppressive drug used in breast cancer treatments.

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 worsen gastrointestinal upset

Curry is not advisable for those who suffer from gastrointestinal diseases such as stomach ulcers, biliary obstruction and gallstones.