Curry is a variety of dishes with unique flavor, the most famous of which is the curry cooking method in India and Thailand. Curry has become one of the mainstream dishes in the Asia-Pacific region.
Curry is a compound seasoning with turmeric as the main ingredient and various spices (such as coriander seed, cinnamon, pepper, white pepper, fennel, star anise and cumin). It tastes hot and sweet, and has a special fragrance. Mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup and so on. It is a common seasoning for Chinese and western food. Curry is an essential condiment in many countries in Southeast Asia.
Besides tea, curry is one of the few truly pan-Asian dishes or drinks. Indian flavor is a curry recipe, which is famous for mixing styles and making exotic dishes.
Curry can be made into curry rice, curry mutton, curry chicken, curry potato bibimbap, pancake spring fish, Chili squid and so on.
There are many kinds of curry, divided by country, and the producing areas are India, Sri Lanka, Thailand, Singapore, Malaysia and so on. There are brown, red, blue, yellow and white by color, and about ten different flavors of curry by ingredient details. When these completely different spices are blended together, they can form all kinds of unexpected rich curry flavors.
Many countries eat curry, including India, Sri Lanka, Thailand, Singapore, Malaysia, Japan and Vietnam.
The main components of curry are turmeric powder, Sichuan pepper, star anise, pepper, cinnamon, clove and coriander seed, which can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and stimulate appetite.
Curry can promote blood circulation and achieve the purpose of sweating;
The American Association for Cancer Research pointed out that curcumin contained in curry can activate liver cells and inhibit cancer cells.
Curry also has the function of assisting wound healing and preventing Alzheimer's disease;
Curry can improve constipation and benefit intestinal health.