Curry powder, which is common on the market now, do you know how it came about? Curry powder does not refer to a certain spice, it is a compound condiment made by a mixture of various spices. The main ingredients in curry powder are generally coriander, turmeric, chili pepper, fennel, cumin, star anise, ginger, garlic, cardamom, cinnamon, cloves, etc., the color is bright yellow, the taste is spicy, is an important condiment in meat processing and Chinese and Western cuisine. Its active ingredients are mostly volatile substances, in order to reduce volatility in cooking, it is advisable to add food before it comes out of the pot.
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First, the origin of curry powder
Although curry originated in India, there is no such thing as curry powder that is readily available in India. Indian housewives freely choose spices according to the dishes and grind them themselves. The recipe carved into the bones of Indians is as difficult as ascending to the heavens for people outside India. Curry powder was really born thanks to Hastings, a member of the East India Company at the time. Around 1772, he brought back to England spices and rice from the curry he had eaten in the Bengal region where he had lived. The accompanying spice is the origin of the curry powder in later generations. By the end of the 18th century, through the hands of the British C&B (Cross and Blackwell) companies, curry powder finally came to market as a commodity.
Second, the composition of curry powder
From the composition of curry powder, it can be seen that most of the spices are Chinese herbal medicines. For example, Ceylon cinnamon is called cinnamon, cinnamon, etc., with sweating, antipyretic, analgesic effect; cloves in traditional Chinese medicine called cloves, cloves, with stomach, intestinal and other effects; nutmeg as a medicinal material, effective for diarrhea; turmeric in curry is called tulip, medicinal herbs used for spring tulip, curry used for autumn tulip, although the use of different things, but the two on liver function improvement effect has been recognized worldwide.
The role of spices in curry is mainly divided into three categories: coloring, spicy, flavoring and flavoring. The following spices are generally used: turmeric for coloring; chili pepper, pepper, ginger, etc. for spiciness; and cardamom, cumin, coriander, Ceylonian cinnamon, cloves, bay, nutmeg, etc. are used to increase flavor.
Wonderful curry
Myoto Curry Powder – Authentic Indian flavour, spicy and aromatic, slightly spicy and rich in layers and flavorful. Selected natural raw materials, strong fragrance; bottle clean and hygienic sealing, maintain the original aroma of curry; delicate powder, no residue, Titian flavor; no coloring, preservatives and additives.
Myotho curry powder
Third, the use of curry powder
Curry powder has a unique and striking aroma, the spicy aroma is mixed together, whether it is paired with meat, seafood or vegetables, it can make the ingredients shine, add a multi-layered taste, and every bite can be fascinating. When using curry powder, after slightly sautéing onions, ginger and garlic, you can pour the curry powder into the pot and fry until fragrant, then add meat and vegetables, add water to boil into the flavor, before cooking, you can add coconut milk, three flowers evaporated milk or milk, you can soften the spicy curry.
Curry fried rice
Curry powder has a very wide range of uses, depending on how you use it. The most common practice is to make curry fried rice, curry stir-fried vegetables and so on. Seeing this, are you already ready to move, hurry up and show your curry dish!
Curry vegetable soup
Some text reference sources: "The Basics of Curry" translated by Liu Meifeng, editor of Japan Co., Ltd