Curry nutritional and beneficial properties

The curry became known to the Western world in the 18th century, when some Indian merchants prepared dishes with this mixture of spices for some members of the British colonial government returning to England, thus bringing news of the curry.

Best known in Indica as Masala, it is a mixture of powdered spices through the use of a mortar. There are several different Masala varieties, from which the origin is drawn in the kitchens of the ancient Indian lords, where real experts selected the best spices to create different blends, thus creating customized versions passing down the family tree from generation to generation.

For Curry we can also mean a series of dishes in South East Asia, such as the green curry, a typical mixture of Thailand that uses a higher percentage of basil , thus making the curry an intense green color.

Curry varieties are easily subdivided according to the country of origin: India, China, Japan, Pakistan, Thailand, and so on.

One of the classic curry formulas possesses entirely its spicy taste and includes different spices and dosages

Black Pepper, Cumin, Coriander, Cinnamon , Cloves, Ginger , Nutmeg, Chili , Curcuma (which emerges chromatically giving the classic yellow ocher color), and Greek Hay.

Curry nutritional and beneficial properties

There are many properties of curry and its benefits are attributed to a better regulation of metabolism, it contains a polyphenol, curcumin that can bring different benefits to our body, it has anti-inflammatory, antioxidant properties and it is also able to release stress from the liver.

Some research in the USA maintains that in a diet in which curry is present it is possible to consider this mixture of spices a real help against diabetes and various cardiovascular diseases, given its ability to balance the glycemic index and consequently prevent several kinds of disorders.

The anticancer properties of curry

Back in 2009, the American Institute of Cancer Research highlighted the action of curcumin in curry by analyzing the anticancer applications of curry and different spices in the fight against cancer.

For the past 10 years at the center of several researches the properties of curry are also supported by Dr. Karen Knudsen of Thomas Jefferson University, arguing that curcumin would stimulate a reaction of cancer cells resistant to therapies, through the use of drugs.

Instead, for Oregon State University, curry is able to stimulate the immune system, through the activity of a protein, thus improving the body’s reaction in the presence of bacteria and infections.

Curry and pregnancy: can it hurt the child?

It is advisable to strictly limit the use of curry in pregnancy at most twice a week, there are no specific contraindications regarding a feeding with the use of Curry for the mother or the child, as some claim that it is useful to stimulate the senses of the baby’s taste and smell.
We always recommend a consultation with a gynecologist and in any case moderation when using curry.

Curry in the kitchen: how much do I wear and how do I wear it?

Very versatile in the kitchen, the curry is not only suitable for those who prefer meat and fish, on the contrary many are the varieties in which it is used in vegetarian and vegan recipes. Then making curry, a blend of spices suitable for everyone.

It is advisable to add the curry only towards the end of cooking to preserve its flavor and avoid excessive cooking.

The curry is still to be considered as a spice, it is therefore extremely useful for flavoring our dishes and limiting the abuse of salt in seasonings.
Not only that, the curry gives new and renewed flavors to dishes that we usually consume and it is advisable to try Curry at least once in a lifetime, reaffirming that there are several qualities with completely different tastes at times.

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