Curry gets its name from kari that in Tamil, means sauce for rice. The curry that we know it is a mixture invented by British settlers in India to have ready a spice that resembles the taste and aroma of their spices. Curry powder is often used rather outside India, especially in countries influenced in some way by the British taste for Indian food: Jamaica, Kenya, Ethiopia, Myanmar, Thailand, Cambodia, Sri Lanka, UK, USA.
Among the basic ingredients of the curry we find turmeric, who gives the specific aroma, but also has many other benefits like being a great enemy of cancer.
Curcumin contained in turmeric substances makes the chemotherapy in various cancers (especially colorectal cancer) more effective and also removes the resistant cancer cells. Advantage? More effective treatment and reducing the risk of disease remission. Curcumin is also good in preventing Alzheimer’s and diabetes (helping the pancreas to produce insulin).
Over all, all the ingredients we find in the curry powder are truly beneficial for digestion, for defending the body against less friendly bacteria, but also against colds and fever or strengthen the immune system. Altogether, a teaspoon of curry gives you daily strength and heals you, if you repeat this thing for two weeks, it helps you get rid of the high cholesterol.
Great for many recipes
Being so aromatic curry matches with all kinds of dishes, as mentioned above. From the cauliflower cream soup to mashed chickpeas, chicken with vegetables the … muffins. All you need is a little culinary imagination!
You want to make your own curry powder? Here is what you need:
- 5 tablespoons coriander seeds
- 2 tablespoons cumin
- 1 tablespoon ground turmeric
- 2 tsp ground dried ginger
- 2 teaspoons white mustard seeds
- 1½ teaspoons black pepper grains
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon green cardamom beans
- ½ teaspoon dried chilli
Preheat a skillet over medium heat, add the coriander seeds and beans, cumin, mustard, cardamom and pepper and let them fry for 30-40 seconds. Take the pan off the heat, let cool 4-5 minutes, then grind them in the mortar with dried chili peppers. When you get a fine powder, add the remaining spices and mix ground as well.
Put the powder in cans or jars that close tightly. You can keep the mixture for several months without losing flavor and aroma.