John Myers
Whether sweet, savory, mild, or hot – the spice curry gives every dish a special touch. At the same time, regular consumption of curry has a positive effect on health. Find out what beneficial contribution each individual curry ingredient can make to your health.
What curry actually means
The term “curry” originally comes from the Tamil language. “Kari” means something like: rice pleasure or sauce. The British colonial rulers first adopted the term “carree” into their language. It wasn’t until the 19th century that the word curry came into being, and it soon found its way around the world.
In South Asia, Southeast Asia, and Japan, curry is by no means understood to mean curry powder, but rather a wide variety of dishes – the so-called curries – that taste particularly spicy. The basis of most curry dishes/curries is a mostly creamy sauce with up to 30 spices, which is combined with vegetables, fruit, meat, and/or fish. There are also countless other ingredients such as peanuts, coconut milk, or jackfruit, which are used depending on the region and dish.
The curry powder, which is also referred to as curry, is by no means from India, but also from the British. It consists of various spices that are used in Indian curry dishes: First and foremost the turmeric root, which gives the powder its typical yellow color. The finished curry powder is still popular in the western world but has not been able to establish itself in Indian cuisine.
Curry: The individual spice
There are almost as many curry dishes as there is sand by the sea. In Asian countries like India or Thailand, ready-mixed curry powder is not used for this. In Indian cuisine, there are spice mixtures – so-called masalas. However, these are usually only added to the food at the end of the cooking process.
In India, almost every cook – whether a housewife or head chef – develops his or her own masala. It is therefore said that there are almost as many possible combinations of curries as there are people in India.
The secret of an aromatic Indian curry lies in the fact that the spices are freshly ground before preparation and then used individually at different times during the cooking process, i.e. not as a ready-mixed curry powder.
What to consider when storing curry powder
Chopping up spices just before preparation has an immense advantage over ready-made curry powder that you can benefit a lot more from the ingredients, both in terms of taste and health. This is because crushed (e.g. ground or ground) spices gradually lose a large proportion of their ingredients and aroma both during production and during storage.
So if you want to make a curry mix, remember to only produce as much as you can use in a relatively short amount of time. Because uncrushed spices such. Peppercorns and cinnamon sticks, for example, last up to four years, while crushed spices lose their original flavor after just a few months.
If you have made more curry powder than you can use up in a short time, you should seal it in small airtight bags (vacuum seal) and store it in a cool place away from light. The spice mixture will then keep for up to 1 year.
The curry paste: an important basic ingredient for curries
Curry paste is also often used in South and Southeast Asian cuisine. This comes neither from India nor from Great Britain, but from Thailand. Here, as well as in Laos, Indonesia, Malaysia, and Vietnam, curry paste is a basic ingredient in all curry dishes. Unlike in the western world, where curry pastes are usually bought ready-made in the supermarket, they still rely on fresh preparation.
The curry paste differs from spice mixtures such as curry powder in that no ground spices are used, but mainly fresh ingredients such as garlic, coriander roots, and chili peppers. These are mixed to create a fine paste with a creamy consistency.
As with the spice mixture, the traditional recipes for the curry paste differ from country to country and from region to region. What all curry pastes have in common, however, is that they taste particularly spicy and usually extremely hot. They are not fried in fat but simmered in coconut milk until dissolved.
A classic of Thai cuisine is the green curry paste. This consists i.a. Garlic, Thai Ginger, Roasted Coriander Seeds, Coriander Root, Grated Kaffir Lime Zest, and Lemongrass.
How a curry sauce becomes creamy
It doesn’t matter whether you want to conjure up stews or a vegetable curry: the decisive thing about a curry sauce, in addition to the aromatic flavor, is that the consistency is creamy.
One often hears the complaint that curries don’t turn out really well because the curry sauce is way too thin. Desperate attempts are made to counteract this with cream or roux. But the result is not really convincing.
In traditional recipes z. B. coconut milk, coconut butter, curry pastes, and yogurt are used. In addition, ingredients such as peanuts and cooked mung beans, chickpeas, tomatoes, and plantains are pureed so that the consistency becomes really creamy.
The most important curry ingredients at a glance
Back to the curry powder we know. The main ingredients are the following:
- turmeric
- Black pepper
- cayenne pepper (chili)
- coriander
- Cumin (cumin)
- fenugreek
Other spices that are added in smaller amounts are, for example, cloves, cinnamon, nutmeg, garlic, ginger, mustard seeds, cardamom, sweet paprika, fennel seeds, asafoetida, or black cumin. You can also buy Madras curry, which contains significantly more chili.
Curry spices are also good for your health
In addition to the deliciously exotic taste experience, enjoying curry also has numerous positive effects on health – depending of course on the properties of the individual ingredients selected. Basically, you can put together your own curry according to the desired effect.
Therefore, we describe below the properties and effects of some spices that a curry spice mixture can consist of:
Turmeric in curry spice
Turmeric (Curcuma longa) is the key ingredient in any curry powder, giving it its distinctive yellow color which would not be possible without turmeric unless saffron is used, which is not common. Turmeric is related to ginger and is one of the most important herbal remedies of all.
Turmeric is said to help against inflammation, alleviate gastrointestinal complaints and even prevent cancer by weakening cancer cells and inhibiting tumor growth. At the same time, healthy cells are strengthened, which prevents relapses.
A study by the Department of Chemistry at the University of Texas-Pan American Edinburgh once again confirmed the numerous beneficial properties of curcumin. Above all, the extraordinarily high potential of preventing tumor development and metastasis formation amazed the scientists again.
The yellow root is also used in dentistry. Yes, turmeric is even said to protect against Alzheimer’s disease.
Black pepper in curry spice
Black pepper (Piper nigrum) is – together with salt – the best-known and most popular spice in our local kitchens. Its sharp taste and digestive properties make it an aromatic and wholesome medicinal plant and therefore an excellent ingredient for a curry mixture.
An English-Pakistani research team from the University of Karachi recently examined the healing properties of pepper and clearly found pain-relieving and anti-inflammatory properties, which are probably due in particular to the pepper substance piperine.
The spiciness of the pepper also boosts the production of happiness hormones in the brain, so that the released endorphins ensure the well-being and at the same time a dampened perception of pain.
Piperine also stimulates digestion through increased secretion of digestive juices, which also has a positive effect on fat burning. Similar to the related capsaicin in cayenne pepper (chili), the piperine in pepper inhibits the growth of harmful bacteria. That may be one of the reasons why people in the so-called Third World often eat very spicy food.
Traditional Ayurvedic medicine advises people who get cold to eat more pepper.
Cayenne pepper (chili)
Another spiciness in every curry mixture is the already mentioned cayenne pepper (Capsicum annuum). It is made from ground chili peppers, which, depending on the amount used, can develop a really intense heat. Madras curry contains a lot of chilies.
The active ingredient capsaicin is the pungent and at the same time phytotherapeutically effective element in chilies. He burns strongly on mucous membranes, especially in the mouth and on the tongue. Capsaicin kills pathogens, strengthens digestion, and stimulates metabolism. That’s why curry if it contains fat-burned chili, makes it easier to lose weight.
Chili has also made a name for itself in anti-cancer nutrition. American researchers at Marshall University in Huntington discovered that capsaicin can cause small-cell lung cancer cells to self-destruct while healthy cells are not damaged.
In the case of pancreatic cancer and cancers of the digestive organs, similar series of studies were also able to prove the helpful mode of action of capsaicin.
Coriander in curry spice
Common coriander (Coriandrum sativum) uses both the leaves and the fruit (seeds). Both are well-known spices and remedies that have a stomach and nerve-strengthening and cramp-relieving effect, especially in people with digestive problems (e.g. flatulence, diarrhea, irritable bowel syndrome, and a feeling of fullness).
Coriander is one of the typical bread spices (along with caraway and fennel) that make fresh bread – which causes discomfort for many people – more digestible. If ground coriander seeds are added to the curry, you can also feel the beneficial effect on the digestive system.
In addition, coriander has anti-inflammatory properties that can relieve rheumatism, for example, but also other chronic inflammatory diseases and infections. In recent years, coriander herb in particular has also been used for detoxification and mercury elimination.
Cumin (cumin) in curry
Cumin ( Cuminum cyminum ), also known as cumin or cumin, is a well-researched medicinal plant. Evidence is already available for the effect on diabetes, cancer, and high blood lipid levels.
Cumin is also a balm for every stressed stomach. The small seeds improve digestive disorders such as flatulence, diarrhea, and cramps and can therefore also be crushed, poured with hot water, and drunk as a digestive tea. However, adding cumin to a curry powder is more enjoyable.
Fenugreek in curry
Fenugreek (Trigonella foenum-graecum) is an ancient medicinal plant that was already cultivated by Benedictine monks in their monastery gardens. Fenugreek seeds help strengthen people who are underweight or people recovering from a long illness.
In addition, scientific studies have shown that fenugreek seeds are suitable for reducing insulin resistance in type 2 diabetes patients and keeping their blood sugar levels in balance. A 3-year Indo-Malaysian study in 2014 showed that 5g of fenugreek powder taken twice a day before meals reduced the risk of diabetes.
Clove in curry
Most people are familiar with the strong aroma of cloves (Syzygium aromaticum) from winter cooking for flavoring gingerbread and red cabbage. In medicine, the ground flower buds of the clove are used to promote digestion and flatulence. Responsible for this is the active substance eugenol contained in the cloves, which we will meet again later with the allspice.
Cloves are among the strongest known antioxidants and are considered in folk medicine to be effective against internal parasites, Candida infestations, viruses, and bacteria. They also support weight loss. Brain performance also apparently improves after eating cloves.
Mustard seeds in curry
If mustard is mentioned, it usually means table mustard. This seasoning paste consists i.a. from the ground seeds of white, brown, and black mustard. But the mustard seeds themselves can also be used as a spice to give curries a spicy note.
The mustard seeds contain the so-called mustard oil glycosides, which are converted into mustard oils such as e.g. B. allyl isothiocyanate. Mustard oils have various health-promoting properties, for example, they inhibit bacteria and viruses in urinary and respiratory infections.
Mustard also stimulates the appetite and has a digestive effect, since mustard oils contribute to the production of digestive juices such as saliva, gastric, and bile juice. This also explains why mustard is traditionally served with greasy dishes such as bratwurst. Because the mustard oils in the mustard seeds ensure that high-fat foods can be digested better.
Cinnamon in the curry
Cinnamon is a spice made from the dried bark of the cinnamon tree. However, cinnamon not only flavors Christmas cookies and punch but is also used as a medicinal plant for a variety of ailments. Its healing powers are often used for gastrointestinal problems, urinary tract infections, and to relieve cold symptoms or flu symptoms. In addition, cinnamon has strong antimicrobial properties and is sometimes considered a fat burner because cinnamon accelerates weight loss.
Studies have also shown that cinnamon can help with diabetes in many different ways. Here, however, a higher and, above all, the regular dose is necessary to achieve the desired effect (from about 1 g of cinnamon). Unfortunately, the amounts found in curry powder are not sufficient for a blood sugar-stabilizing effect.
Ginger in the curry
Ginger (Zingiber officinale) brings with it a long list of beneficial mechanisms of action in addition to its unmistakable pungent, exotic aroma. And maybe you have already guessed where his specialty lies? Because like almost all curry ingredients, ginger also takes care of the gastrointestinal tract. According to a British study, ginger is one of the most important herbal remedies with a digestive effect.
However, while most other curry spices tend to focus on the intestines, ginger focuses on the stomach. It relieves nausea and vomiting in all forms – whether traveling (motion sickness), during pregnancy, or during chemotherapy.
In some types of cancer, such as breast cancer, skin cancer, liver, colon, and prostate cancer, ginger can even have a cancer cell-destroying effect. Ginger is also an insider tip for many types of pain these days. These include migraines, muscle pain, and rheumatism.
Cardamom in curry
Black cardamom (Amomum subulatum) is a close relative of ginger. Its essential oils are traditionally used in Chinese medicine to treat liver disorders, stomach pain, constipation, diarrhea, and other digestive ailments. In addition, cardamom has an anticonvulsant effect on the nervous system and can alleviate women’s problems. At the same time, enjoying cardamom ensures fresh breath, which is why it is also known as the “chewing gum of antiquity”.
Nutmeg in curry
Nutmeg (Myristica fragrans) is another very interesting curry ingredient. In traditional naturopathy, nutmeg has been used to treat problems with the digestive system for many centuries. Very recent studies have long since confirmed the usefulness of this tradition.
For example, a 2015 study found that nutmeg can reduce the levels of toxins that can contribute to the development of colon cancer (eg, cresol sulfate, cresol glucuronide, phenyl sulfate, etc.). According to this study, nutmeg also helps to regulate intestinal flora and has an anti-inflammatory effect. All three aspects inhibit the development of cancer in the intestine.
Anise in the curry
Aniseed (Pimpinella anisum) is a traditional medicinal plant that has expectorant properties and is therefore a well-known cough suppressant. Anise also calms the stomach, relieves tension in the intestines, works against constipation, and relieves flatulence.
And so the aniseed powder in the curry also has an antispasmodic, flatulent, and antibacterial effect, which makes meals flavored with it more tolerable.
Star anise in curry
Star anise (Illicium verum) is not related to anise since both belong to very different plant genera. The star anise carries its small black fruits in eight small pockets arranged like a star – hence its name. Like anise, star anise tastes a bit like licorice, but is sweet, spicy, and slightly fiery.
A 2011 study by the Second Military Medical University in Shanghai, published in the Journal of Ethnopharmacology, showed that star anise can be used in many medical areas. It has a high antioxidant, pain-relieving, calming, and antispasmodic effect, so that star anise can make fatty, rich, and very spicy foods more digestible.
Allspice in curry
Allspice (Pimenta dioica) is also called clove pepper because of its taste and also belongs to the category of digestive aids. Its small black fruits are mainly used in dishes that are difficult to digest because the essential oil eugenol it contains stimulates digestion. Even in the Aztec Empire, allspice was considered a beneficial spice for the body and stomach. It is also said to have a gently calming effect on nervousness and stress.
Curry will become your favorite spice
The special thing about curry powder is that it can be put together individually like no other spice. Not only put together according to your personal taste but also in such a way that it gives you exactly the health effect that you want and need.
In any case, the curry will have a very specific effect: it makes meals more digestible, promotes digestion, and prevents a feeling of fullness and flatulence. At the same time, bacteria, viruses, fungi, and degenerated cells are combated and not to be forgotten: losing weight is easier with curry.
It should also be taken into account that not only each individual ingredient has an influence on health on its own. As a spice mixture, all the health benefits of the individual spices add up. The same applies, of course, when individual spices are gradually added to the same food and thus combined. Because the individual substances reinforce each other’s effect the spice combination ultimately has a better effect than if a dish is only provided with one or two spices.
