Curry Story - Guest Post
For about 5,000 years, turmeric has been an important part of Eastern cultural traditions, including traditional Chinese medicine and Ayurveda. Valued for its medicinal properties and warm, peppery flavor, this yellow-orange spice has more recently earned a name for itself in Western medicine too. Turmeric comes from the root of the Curcuma longa plant, which is certainly native to Indonesia and southern India, and is widely used as an ingredient in curry dishes and yellow mustard. As research into this powerful spice has increased, it has emerged as one of nature’s strongest potential healers.
Some Southeast Asian cultures spice up their food for centuries with many different spices to give the courts the desired flavor. In India, Sri Lanka, Maldives, Malaysia or Thailand, it is still often the case that recipes passed down from generation to generation, and the curry powder, so part of every curries themselves are mixed together.
Indian curries for example have over the centuries more or less the same - with the difference that the former Indian curry was cooked perhaps even much sharper and spicier, to avoid the taste of old and rotting meat. Because back then there was the luxury of not refrigerators, and it was thought to curries and curry sauce "around the meat" out.
And still a good curry consists mainly of the creamy and spicy curry sauce. Will be prepared in all countries mentioned virtually every curry powder ("Garam Masala") just before the actual cooking fresh by the individual ingredients of roasted, ground and mixed. In contrast, contain the finished curry powder, as it is now widely available, are usually a very high proportion of turmeric / turmeric and are adapted to local tastes.
To learn more about curry please visit Esha Curry!