Versatile spice – curry

For kitchen whites, curry is undoubtedly the first choice for easy to use and simple to operate

Curry originated in India, and the three basic spices of Spicy Stew in India a long time ago were ginger, garlic and turmeric, which is what curry originally looked like

Today's curries can be made with a variety of spices, often including turmeric, coriander, cumin, fenugreek, and chili peppers

Curries from different countries with very different styles

After curry spread to various countries, local specialty recipes

Bengal curry is served

Thai curries are the most varied and are distinguished by different spices and different peppers, with chili, lemon leaves, lemongrass, onions or shallots, garlic and shrimp paste all common ingredients

In Southeast Asian cuisine restaurants, you will also encounter different colors of curry, yellow, red and green

Red curry and green curry are Made in Thailand, and red curry is served with plenty of red pepper sauce and coconut milk

Health benefits of curry

The spices in curry, including turmeric, star anise, fennel, cumin, coriander, cinnamon, garlic, pepper, pepper, etc.

The spices in curry generally have a certain antibacterial and insecticidal effect, of which turmeric has been found to be a relatively broad-spectrum antifungal agent

Make the food aromatic and seductive

Some of the spices in curry are also rich in antioxidants

Studies have also found that the piperine contained in black pepper can improve the bioavailability of curcumin, so the combination of the two is a good choice

Curry powder is preferred

Curry can be "dry" or "wet"

Cooking with curry powder needs to be seasoned

There is also a sour crushed tomato sauce base: after adding a little oil to the pot, add ginger, minced garlic, minced onion, chopped tomatoes, curry powder, stir well, stew for a period of time, and when the tomatoes become mushy, add the chopped ingredients to

(Gu Zhongyi)

China Food News (2022-09-15 06 edition)

(Editor-in-Charge: Gao Na)