In India, curry refers to dipping sauce eaten with various foods. In India, every household cooks different sauces with different proportions of spices, and there is no standard formula, so the curry tastes are different.

Although India is the country with the largest consumption of curry, the word curry does not originate from India, but from Britain. After the British colonists returned to England, they missed Indian sauce and mixed and ground all kinds of spices in a fixed proportion, which became the curry powder we buy now.

Later, curry spread from Britain to Japan, and spread rapidly after local improvement, making Japan the second largest curry consumer. Now there are also some manufacturers of curry powder in China. What's the difference between them in formula?

Curry powder can be roughly divided into Indian style and European style. The former uses very few spices, about 10 kinds, such as coriander, pepper, turmeric, fennel, ginger, garlic, salt, cardamom, cinnamon and clove, which tastes a little medicinal.

Japanese curry powder belongs to European style, with 30~40 kinds of spices, sweetened with apple puree and honey, and thickened with flour, so the fragrance is harmonious and mild.

The curry powder in China is close to Indian style, which basically includes four ingredients: turmeric, fennel, coriander and pepper. Some manufacturers will also add ginger, cinnamon, pepper, star anise, cumin and clove.

Curry powder is used just like spiced powder. Cooking utensils need to grasp the proportion of oil, salt and other spices in order to make delicious food.

Curry lumps, curry paste and curry paste have more advantages in this respect. They are fried with curry powder as raw material, chicken, puree, edible oil, thickened wheat flour, maltodextrin, acetylated double starch adipate, flavoring sugar, honey, disodium 5'- flavor nucleotide, disodium inosinate, disodium guanylate, L- malic acid, citric acid, edible essence, etc.

The authentic curry food can be obtained by directly adding curry blocks, sauces or sauces to dishes, stewing, boiling and baking.

Second, the nutritional components of curry

All kinds of spices in curry powder have antiseptic effect. When processed into powder with low moisture content, there is basically no need to add extra salt for antiseptic, so the sodium content is low. And all kinds of spices are low in energy, so curry powder is generally low in energy.

Curry sauce and sauce have high moisture content, so it is natural to add salt to achieve antiseptic effect. By reading the nutrient composition tables of several curry sauces in the market, we can know that the sodium content of1000g curry sauce is between1998mg and 6936mg, and the corresponding salt content is between 5g and17g. It is generally recommended to use 50g curry sauce every time, and the salt content of this dish will be as high as possible.

Curry sauce is high in salt and fat. Reading the nutrient composition tables of several curry sauces on the market, we can see that the fat content of 100g curry sauce ranges from 6.9g to 5 1. 1g, and if 50g curry sauce is used for each dish, the fat content ranges from 3.5g to 26g. The Dietary Guide for China Residents recommends that each person should consume 25 ~ 30g of edible oil every day, which shows that some curry sauces have high fat content.

Therefore, it is recommended that friends who love curry choose curry powder or curry sauce with low salt content and fat content.

Curry powder includes yellow curry powder, green curry powder and red curry powder. Their colors come from turmeric, spinach, tomato and pepper. Curcumin contained in turmeric has the effects of inhibiting tumor, reducing blood lipid, resisting oxidation and relieving rheumatoid arthritis. Those with these health care needs can choose yellow curry powder.

Third, curry and ingredients are omnipotent.

Curry and ingredients can be said to be omnipotent. Bread and rice dipped in curry is a common way to eat in India. Curry rice is very popular in Japan, and curry oolong noodles are also very popular.

Cauliflower, broccoli, potatoes, carrots, onions, mushrooms and cabbage are the most common curry combinations in vegetables.

All kinds of meat can be matched with curry, and mutton, beef and chicken are the most suitable meat for livestock and poultry.

Fish, shrimp, crab, razor clam and clam in aquatic products are all delicious with curry.

As for the cooking method, it can be boiled, stewed, roasted or cold.

Fourth, people who are not suitable for curry.

Red curry is the hottest curry. People with gastric ulcer, gastritis or hypersecretion of gastric acid should eat as little as possible. In addition, it is suggested that this group of people give priority to Japanese curry with mild taste; Curry sauce is high in fat and salt. People with high blood pressure and dyslipidemia should eat less and put less when eating.

Summary:

1. curry powder and low-fat and low-salt curry sauce are preferred.

2. Prefer Japanese curry with mild taste if you are afraid of stimulation.