There are many theories about the origin of curry, and India is indeed the origin of curry. The etymology of curry comes from South India. In Tamil in South India, curry means sauce, which is the name of a dish made of various spicy spices. Some people say that the first person to make curry was Sakyamuni. According to Indian legend, Sakyamuni first taught people how to make an elixir of life from the fruit of tree grass, and named it Curry, which was originally advocated by Sakyamuni. Later, people used it as a seasoning for cooking and spread it widely.
Ingredients of curry
As long as the word "curry" is crowned, it means that it is composed of a variety of spices. Up to 20 kinds of spices can be used to make a dish, such as cardamom, clove, fennel, fennel seeds, cinnamon, all kinds of peppers, peppers, mustard seeds and so on. And turmeric powder for coloring, and even spinach puree. These spices have their own unique aroma and taste, and all kinds of spicy, fragrant and charming smells are mixed together.
Types of curry
Curry originated in India. The so-called orthodox curry refers to Indian curry, which is rich in flavor, thick in color and diverse in taste. It is the impression of ordinary people on curry, while most people have the impression that curry is fragrant and spicy. In fact, the taste of curry is ever-changing. There is absolutely no flour in flowing curry, and onions are absolutely indispensable. "Spicy" is definitely not the focus of Indian curry. Gentle, multi-layered, appetizing and elegant, this is the true feeling of Indian curry. Indian curries often use spices such as clove, turmeric powder, mustard seed, coriander seed, fennel and pepper, and yogurt is often added to make the taste more intense. In addition, Indian curries also pay attention to ingredients and color matching, such as khaki curry for chicken, brown curry for mutton, red curry for seafood and green curry for vegetables.
The efficacy of curry
1, increase appetite: because curry contains spicy spices, they will stimulate the secretion of saliva or gastric juice, thus accelerating gastrointestinal peristalsis and causing appetite.
2, promote sweating: once the spicy spices in curry are absorbed by the human body, it will promote blood circulation and achieve the purpose of sweating, and sweating can lower the body temperature.
3. Disinfection in vivo: Most spices have the function of disinfection and sterilization after being combined with acidic solution in gastric juice.