Curry

Curry - use in the kitchen

Curry is used in the kitchen as a seasoning for dishes. Curry gives dishes an aromatic smell and a yellow color. They are used for seasoning rice and meat dishes and as an addition to meat or fish sauces. In addition, curry can be used to season soups and salads. Curry is perfect as a seasoning for shrimps and for vegetarian dishes, such as seasoning with tofu.

Culinary recipe with this spice: Lentil pate

Ingredients: mustard, turmeric, fenugreek, coriander, corn flour, salt, cumin, cumin, garlic, fennel, cloves, nutmeg, cinnamon, savory, marjoram, thyme, chilli, ginger, bay leaf, black pepper.

Curry (spice) - properties and application

Curry is a very aromatic spice, specifically a mixture of spices that comes from Indian cuisine. The most popular dish with it is probably chicken curry. This exotic spice will prove useful not only in the kitchen, when scientific research shows that it also has many healing properties, including has a protective effect on the circulatory system, reduces joint pain, has an antibacterial effect, reduces the risk of cancer. Check what other properties curry has.

Curry is a hot spice, specifically a mixture of spices, yellow or red in color. Curry comes from South Asia and was originally used in Far Eastern cuisines, but now it is more and more often found in European cuisines. The most popular dish with it is probably chicken curry. The composition of curry varies slightly by region and preferences.

Curry - composition

The most commonly used ingredients in curry are:

• turmeric
• fenugreek
• coriander
• Roman cumin
• cinnamon
• cloves
• nutmeg
• anise
• ginger
• cayenne and black pepper
• cardamom
• Garlic
• mustard
• chili

Curry prevents cancer

Consuming curry on a regular basis can be beneficial in preventing cancer by stopping cancer growth in one of the early stages when DNA is damaged. In addition, curcumin reduces the expression of PSA in human prostate cancer cells.

Curry helpful in anemia

Curry is an excellent source of iron, its content in 100 g of this spice is almost twice the daily requirement of an adult. Iron is the main component of hemoglobin involved in oxygen transport.

Curry prevents cardiovascular disease

Curry has a beneficial effect on the lipid profile, can lower blood cholesterol due to the content of fenugreek. In addition, thanks to the presence of cardamom, curry dilates blood vessels, reduces tension in blood vessels, which lowers blood pressure, thus reducing the risk of heart attacks and strokes.

Curry lowers glucose levels

Studies have shown that regular consumption of curry, combined with physical activity, reduces fasting glucose in healthy people. In addition, it has been proven in animal studies that the active compound curcumin, curcumin, prevents rapid spikes in blood glucose, which is due to its anti-inflammatory properties.

Curry in Alzheimer's disease

Due to the content of turmeric in curry, it has been reported to have a beneficial effect on curry in people with Alzheimer's. Older people who consumed curry regularly showed better cognitive functions. Curcumin (the active compound of turmeric) has neuroprotective, anti-amyloid and anti-inflammatory effects. Curcumin stimulates the proliferation of nerve cell progenitor cells and modulates the levels of the neurotransmitters serotonin and dopamine.

Curry supports the skeletal system

Curry accelerates bone mineralization, reduces bone loss and accelerates bone regeneration after fractures. This action is conditioned by the turmeric contained in the curry and minerals.

Curry fights bacteria

The coriander in curry has antibacterial properties. It has an inhibitory effect on the growth of bacteria, including Escherichia coli.

Important Curry - side effects Curry is a powerful anticoagulant, so it should not be consumed by people taking blood-thinning medications. Additionally, curry is not recommended for people with gallbladder stones and cholelithiasis, because it may increase pain.