It really exists, the curry tree (Murraya koenigii), whose leaves are a mandatory ingredient in almost all curry dishes. However, this spice has nothing to do with the well-known curry, as this is not an independent spice, but a spice mixture.
Curry: a relic of the colonial era.
The word “curry” and curry powder are an English invention. The word “curry” originated in India during colonial times, because “kaari” or “kaaree” are used there to describe sauce dishes and stews with vegetables and rice.
In India, the various spice mixtures used to prepare curries are called “masala” (= mixture). Indian curries therefore get their name from a combination of the main ingredient and the masala (for example, chicken masala).
In Great Britain, curry became a standardized spice powder adapted to the European sense of taste. However, the curry powders used since then are not used in Indian cuisine, but are produced in India only for export.
Sweet, spicy, mild or hot: the art of mixing curries.
A total of up to 36 different spices can be used in curry. An important ingredient in the curry mixture is the turmeric root, which also gives the curry its intense yellow color. Other ingredients include:
- Mustard seeds
- Fenugreek
- Ginger
- Cardamom
- Red or black pepper
- Coriander
- Cumin
The Indian curries are regionally different freshly assembled in each household. For this purpose, the spices are usually roasted and then crushed in a mortar or grinder. The range of variation of these spice blends is extremely diverse, and it is recommended for the creative cook of European cuisine to recreate these taste experiences once themselves by making their own curry spice blends.
Curry: enjoy healthy
However, curry not only serves as a tasty spice, but also has a positive effect on health. Thus, the regular consumption of curry is said to, among other things:
- Prevent diseases of civilization
- Inhibit inflammation
- Stabilize cholesterol levels
- Have a positive effect on diabetes
Cancer patients should also not underestimate the healthy effects of curry. The curry ingredient turmeric weakens cancer cells and thus inhibits tumor growth. At the same time, healthy cells are strengthened, thereby preventing disease.
Studies also showed promising initial results in the use of curry against diseases such as Alzheimer’s and Kennedy’s disease.
Dishes with curry – not everything is healthy
However, these positive properties of curry do not justify the regular consumption of curry sausage and co. Instead of such fatty dishes, low-fat pasta sauces with curry or Thai curry dishes with vegetables and rice are much more suitable to benefit from the healthy effect of the spice.
Thai and Japanese curries
In Thailand, curry dishes are called “gaeng” or “kaeng”. They are usually dishes with a lot of liquid, and their sauce is based on coconut milk. Unlike Indian curries, which are mostly powdered, the ingredients in Thailand tend to be put together in pastes.
Curry is also very popular in Japan, where it is considered a Western dish, since it first arrived in Japan from India via the British. The spice mixture is sold there as a block in three levels of spiciness. They are usually served together with rice as “kare raisu” (curry rice).
Make curry yourself
Dare to mix your own curry once. The spice mixtures have an appetizing effect. However, since their aroma dissipates at the latest after half a year, you should not create too large stocks.
If you want to achieve a particularly strong yellow coloration of your curry sauce, add a little saffron or turmeric. Because if they use too much curry powder, the curry sauce will not be more yellow, but bitter!
