What are the curry ingredients? What are the ingredients in curry

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Turmeric, cinnamon, cayenne pepper, white pepper, cumin, star anise, cumin, coriander seeds.

Curry is a compound seasoning made with turmeric as the main ingredient and a variety of spices (such as coriander seeds, cinnamon, chili, white pepper, cumin, cumin, etc.). Its taste is spicy and sweet, with a special aroma.

It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup, etc., and is a commonly used seasoning in Chinese and Western food. In many countries in Southeast Asia, curry is an essential and important seasoning.

History of Curry:

Curry is the crystallization of a variety of spices. This is due to the fact that India's original meat diet was mainly mutton, which could not be removed by a single spice, so it was cooked with a thick sauce composed of a variety of dry spice powders, but the effect was surprisingly good.

This is the tarmir "kulry" curry**. "Kali" means "sauce made with different spices" – which is what we Chinese translate as "curry".

The first countries to produce spices include India, Indonesia, China, etc., and the leader among them is India. India's success in spices is due to the hot, humid climate of South Asia. In hot weather, in addition to reducing appetite, food is also prone to spoilage and bacterial growth.

Spices can not only enhance the colour and flavour of food, but also promote gastric acid secretion, which can increase appetite and keep food longer, which is suitable for the climate of India.

The main ingredients of curry are turmeric powder, Sichuan pepper, star anise, grass fruit, pepper, cinnamon, cloves, coriander seeds, sodium alginate and gelatin.

Benefits: Curry has a spicy spice that promotes the production of saliva and gastric juices. Increase gastrointestinal motility and increase appetite. It can also promote blood circulation and achieve the purpose of sweating.

"Curry" is actually an irregular complex composed of a variety of spices, at most more than 20 kinds of spices can be used to make a dish, such as cardamom, cloves, fennel, cinnamon, pepper, pepper, mint, mustard, etc., as well as turmeric powder used for coloring, and even spinach puree, etc., these spices have their own unique aroma and taste, some spicy, some aromatic, kneaded together, whether with meat, seafood or vegetables, have different tastes. Curries have different styles in different regions.

There are many types of curry, including red, green, yellow, and white; Curry is consumed in many countries, including India, Sri Lanka, Thailand, Singapore, Malaysia, Japan, Vietnam, etc. But I don't know how different curries differ from country to country. It wasn't until I collected the various introductions of the interviewed chefs that I got to the bottom of it.

The spicy ancestor of Indian curry.

India is arguably the originator of curry, and authentic Indian curry is made with spices such as cloves, cumin seeds, coriander, mustard seeds, turmeric powder and chili peppers.

Summary. Hello dear, after inquiring about a yellow condiment originating in India. Fragrant and spicy, made with turmeric, pepper, fennel, etc.

Hello dear, after inquiring about a yellow condiment originating in India. Fragrant and spicy, made with turmeric, pepper, fennel, etc.

Curry (also known as Kiyowasaku curry) is a sauce made from a variety of spices, and is commonly used in Indian, Thai, and Japanese cuisines, and is usually eaten with meat and rice. Curry is a variety of variations and special flavors, most notably the Indian and Thai ways of cooking curry, which has become one of the most popular dishes in the Asia-Pacific region.