The origins of curry
Sweet or spicy, in paste or in powder, the curry is the western name given to this mixture of spices which perfumes various kitchens in the world. Associated most often with dishes of Indian origin, the curry is called more generally "massala" in India. The word curry comes from Tamil "kari" meaning "stew". The word "curry" then refers more broadly to all the typically Indian sauce dishes that Westerners like.
The curry spices and their benefits
Overall beneficial for the digestive system, cumin is an essential element to a good curry. It is known to stimulate the appetite and facilitate digestion. After many studies, it has been proven that coriander seeds play a role in blood triglycerides and blood sugar levels. A spice that is interesting for fighting cholesterol and diabetes. Finally, the fenugreek seeds, whose bitterness can put off some, are a protector of the hepatic system and a vitality booster. All these spices are concentrated antioxidants of excellent quality (flavonoids, carotenoids, lutein ...), present in larger quantities than in many fruits or vegetables.
The aromatic plants of curry
Even though recipes differ across the world, it's ingredients that are common to many curries. Turmeric is a particularly important herb in the composition of curry, because it gives it its typical orange color. Turmeric is effective for treating various intestinal disorders such as inflammation and ulcers. Cardamom seeds crushed in curry powder are known for their anti-inflammatory properties and to relieve stomach pain. Ginger, garlic and onion combined form a remarkable antioxidant barrier against free radicals responsible for the development of cancer and coronary heart disease.
Sweet or spicy, in paste or in powder, the curry is the western name given to this mixture of spices which perfumes various kitchens in the world. Associated most often with dishes of Indian origin, the curry is called more generally "massala" in India. The word curry comes from Tamil "kari" meaning "stew". The word "curry" then refers more broadly to all the typically Indian sauce dishes that Westerners like.
The curry spices and their benefits
Overall beneficial for the digestive system, cumin is an essential element to a good curry. It is known to stimulate the appetite and facilitate digestion. After many studies, it has been proven that coriander seeds play a role in blood triglycerides and blood sugar levels. A spice that is interesting for fighting cholesterol and diabetes. Finally, the fenugreek seeds, whose bitterness can put off some, are a protector of the hepatic system and a vitality booster. All these spices are concentrated antioxidants of excellent quality (flavonoids, carotenoids, lutein ...), present in larger quantities than in many fruits or vegetables.
The aromatic plants of curry
Even though recipes differ across the world, it's ingredients that are common to many curries. Turmeric is a particularly important herb in the composition of curry, because it gives it its typical orange color. Turmeric is effective for treating various intestinal disorders such as inflammation and ulcers. Cardamom seeds crushed in curry powder are known for their anti-inflammatory properties and to relieve stomach pain. Ginger, garlic and onion combined form a remarkable antioxidant barrier against free radicals responsible for the development of cancer and coronary heart disease.
