Curry

The curry is a mix of spicy seasonings. It is rather eurysynusic around the world, but its homeland is India. There the curry is prepared just before use thanks to what this additive to food has even more spicy and fragrant aroma. Taste of a curry not acute, a little specific therefore it can to be pleasant not to all.

Useful properties of a curry

The main component of a curry is the turmeric – a herbaceous plant from family Ginger at which the pounded roots and stalks containing essential oils are used. The maintenance of a turmeric in a curry makes not less than 30%. It has a pleasant spicy smell, bitterish, slightly astringent taste and permanent yellow coloring which does not burn out in the sun.

It is known of the antiinflammatory and clearing properties of a turmeric, it improves functions of a liver. Turmeric additive to the dishes rich with protein is especially useful – due to stimulation of digestive glands it improves a proteopepsis.

Researches of properties of curcumine – the substance received from a turmeric proved its ability to prevent cancer diseases and to struggle with Alzheimer's disease.

Except a turmeric seasoning of a curry includes different other plants which set can differ at different producers of a curry.

Caraway seeds in a curry thanks to a set of essential oils give pleasant and delicate aroma to seasoning. It has antiinflammatory, carminative, laktogonny, spasmolytic properties, facilitates work of kidneys and the alimentary system, improves a metabolism, a condition of skin. Thanks to caraway seeds useful properties of a curry positively influence the course of gastritises, zhelchekamenny and an urolithiasis.

The mustard seed promotes assimilation of fat dishes as strengthens formation of a gastric juice, improves appetite, stimulates an intestines peristaltics at tendency to locks. The last property of a mustard seed is used for regulation of work of intestines, including a seed in composition of gastric tea. Black mustard helps at arthritises and gout.

Kumin by outward is very similar to caraway seeds, but has absolutely other taste. It brings toxins out of an organism, normalizes functions of a digestive tract, improves work of sight and a brain. At storage over a year кумин becomes bitter and loses all the useful properties therefore it is included in a curry compounding only at direct preparation of seasoning.

Essential oils of fruits of a coriander in seasoning give to dishes the gentle and pleasant cooling smell and taste. The coriander positively proved at gastritises and a peptic ulcer – it eliminates pain and has antiseptic action. These properties allowed to include a coriander in structure of gastric and cholagogue collecting.

Ginger is added to a curry both fresh, and dry in the form of powder. It impacts to food juicy relish and has useful effect on digestion and blood circulation. So, ginger reduces gas generation, warns locks, improves appetite.

At the expense of fennel of a curry has sweetish smack. It is added to this seasoning very little as at overdose it becomes prevailing in all dish. Fennel strengthens a lactation and sweating, has carminative properties.

Black pepper impacts to food burning acute relish. It is added in the form of peas or ground. Widely used additive improves digestion and tempts appetite. Sometimes include in a curry also other types of pepper – Indian pippat, red siliculose, Chile, Serrano.

Shambala in grains gives to food bitter, acute, sweetish smack, tones up and recovers forces. Shambhala contains a lot of folic acid and vitamin E, it improves a hemopoiesis, strengthens hair and loses weight. The Hing gives to a curry sharpness.

Salt is added to seasoning for preservation of its other components. When cooking it is necessary to consider that the curry already contains salt and to add it to a dish already taking into account it. Traditional Indian cuisine differs in the fact that more salt is added to food, than usually recommend to use.

Use of a curry

The main purpose of seasoning – to improve tastes of dishes. Useful properties of a curry allow to improve digestion of food due to stimulation of digestive glands.

There is no exact ratio of ingredients at preparation of a curry, and in India at preparation of seasoning of a proportion are observed approximately. But, despite it aroma of a curry cannot be confused with some other.

The curry is suitable for its addition in meat, fish, vegetable dishes and rice. The curry gives to dishes an interesting golden shade. This seasoning perfectly supplements taste of pilaf, vegetable stews, chicken, macaroni, quenelles, chopped meat salad.

Care in use of a curry is required at individual intolerance of seasoning.