A, countries curry ingredients are different

In India curry refers to with a variety of food to eat the dipping sauce, every family in India with a variety of spices various proportions of the mixture of simmering into different sauces, there is no standard recipe, so the different families of the curry taste is also different.

While India is the largest consumer of curry, the word curry did not originate in India, but in Britain. The British colonists returned to England and missed the Indian sauces, mixing and grinding various spices in a fixed proportion to make the curry powder we now buy.

Later curry from Britain to Japan, after the local improvement of the rapid spread, so that Japan has become the curry consumption ranked second in the country. Now there are also some manufacturers of curry powder in China, what is the difference between them in the recipe?

Curry powder is roughly divided into Indian and European style, the former use spices is not much, about 10 kinds, such as coriander, chili pepper, turmeric, fennel, ginger, garlic, salt, cardamom, cinnamon, cloves, more or less medicinal taste;

Japanese curry powder belongs to the European style, the use of spices can be as high as 30 to 40 kinds, will also increase the sweetness of apple puree, honey, etc., and add flour to thicken, its flavor coordination and coordination, and its flavor can be used in a variety of ways. to thicken, its flavor is coordinated and mild.

China's curry powder is close to the Indian style, basically including turmeric, fennel, coriander, pepper, four ingredients, there are manufacturers to add ginger, cinnamon, chili peppers, star anise, cumin, cloves and so on.

The use of curry powder is like five-spice powder, cooks also need to grasp the ratio of oil, salt and other seasonings in order to cook a delicious;

In this regard curry block, curry paste, curry paste is more advantageous, they are based on the curry powder as raw material, adding chicken, fruit puree, cooking oil, thickening wheat flour, maltodextrin, acetylated double starch adipate, flavored sugar, honey 5'-presenting nucleotide disodium salt, inosinic acid disodium salt, guanosinic acid disodium salt, L-malic acid, citric acid, edible flavor and so on fried.

Directly in the dishes add curry block, paste or sauce stewed, boiled, baked can come out to get the authentic curry cuisine.

Two, curry nutrients

Curry powder in a variety of spices have antiseptic effect, coupled with the processing of the powder into a very low moisture content, so basically do not need to add additional salt preservation, so the sodium content is lower; and a variety of spices itself is low in energy, so the curry powder is generally lower energy.

Curry paste, sauce moisture content is higher, naturally increase the salt in order to achieve the effect of preservation, by reading the nutritional composition table of several curry paste on the market can be seen, 100 grams of curry paste sodium content in 1998 mg ~ 6936 mg ranging, corresponding to the salt content of 5 grams ~ 17 grams ranging, the general cooking recommendations each time the use of 50 grams of curry paste, the dish salt content will be as high as 2.5 grams ~ 8.7 grams, and the Chinese residents of the Chinese population, the salt content will be as high as 2.5 grams. 8.7 grams, while the Chinese residents dietary guidelines recommend a day per person salt intake of 6 grams, visible curry sauce salt content is high.

Curry sauce in addition to high salt content in addition to fat content is also very high, read the market several curry sauce nutritional composition table can be seen, 100 grams of curry sauce fat content of 6.9 grams ~ 51.1 grams, to each dish using 50 grams of curry sauce, the fat content of 3.5 ~ 26 grams; Chinese residents dietary guidelines recommended daily per person intake of cooking oil 25 ~ 30 grams, the visible fat content of some of the curry paste, the curry paste will be as high as 2.5 grams ~ 8.7 grams a day per person salt intake of 6 grams. The fat content of some curry paste is high.

So it is recommended that curry lovers choose curry powder or curry paste with lower salt and fat content.

Curry powder has yellow curry powder, green curry powder and red curry powder, their colors are from turmeric, spinach, tomatoes and chili peppers, which contains curcumin in turmeric to inhibit tumors, lowering blood lipids, antioxidants, relief of rheumatoid arthritis, etc., there are these health care needs of the yellow curry powder can be chosen.

Three, curry and ingredients with

Curry and ingredients can be said to be a hundredfold, bread, rice dipped in curry is a common way to eat in India, curry rice is more popular in Japan by the whole people, curry udon noodles are also quite popular;

Vegetables curry is most often associated with cauliflower, broccoli, potatoes, carrots, onions, Mushrooms, cabbage;

A variety of meat can be with curry, livestock and poultry meat, lamb, beef, chicken with the most;

Fish, shrimp, crab, razor clams, clams, etc., and curry with the delicious.

As for the cooking method, it can be boiled, stewed, grilled or cold mixed together.

Four, not suitable for eating curry

Curry in red curry is the most spicy, gastric ulcers, gastritis, or gastric acid secretion is too much people try to eat, in addition to recommending that this part of the people give priority to choose the taste of the mild Japanese curry; and curry paste fat content and salt content is high, so high blood pressure, dyslipidemia, eat less, when eating. to put less.

Summary:

1. Priority is given to curry powder and low-fat, low-salt curry paste

2. Those who are afraid of irritation give priority to mild-flavored Japanese-style curry