Contrary to what one might initially think, curry is a spice. It is rather a mixture of spices more or less strong, very often used in Indian cooking. It can be found in the form of paste or powder. Generally, the curry paste develops more flavor than the powder, it is better to prefer it if we hesitate between one or the other.

In a curry, there are spices like cardamom, ginger, coriander, garlic, onion, pepper, cloves or turmeric. These are the proportions and spices that differentiate curries. So you’ve probably seen in stores Madras curry, red curry or the garam masala. They are always different mixtures.

When you buy a curry, ask about its composition or how to cook. This will let you know what to associate with. In addition, some are better used to cook the ingredients, others on the contrary should be dusted at the very end of cooking, such as garam masala. But in all cases, the curry can spice the dishes, it also enhances the taste of meat than vegetables, providing opportunities for various dishes to please the meat lovers but also vegetarians. A teaspoon of curry than enough to spice up your dishes.

As curry is a blend of spices, its virtues are diverse. He fights especially against insomnia, constipation, bloating and rheumatism. Moreover, the Indians use it for fever, sore liver, kidney and bowel problems or diseases of the brain. It would help even dieters to lose weight.

In addition, turmeric that gives the yellow curry is being adopted by Western scholars who have identified properties beneficial to health. Studies have shown that it can strengthen the body due to its anti-inflammatory, antioxidant and anti-cancer. Other studies highlight the role of turmeric in preventing breast cancer and Alzheimer’s, and some even see the anti-aging properties.