Curry knowledge introduction: Curry is transliteration, which comes from Tamil and means seasoning. Compound seasoning, which is made of turmeric as the main ingredient and various spices, has a spicy and sweet taste and a special aroma. It is mainly used for cooking beef, mutton, chicken, duck, crab, potatoes, cauliflower and soup, and is a common seasoning in Chinese and western food. Curry is an essential seasoning in many countries in Southeast Asia. Nutritional analysis of curry: 1. 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; 2. Curry can promote blood circulation and achieve the purpose of sweating; 3. The American Association for Cancer Research pointed out that curcumin contained in curry has the function of activating liver cells and inhibiting cancer cells; 4. Curry can also help wound healing and prevent Alzheimer's disease. Supplementary information of curry: curry powder is mainly made of more than ten kinds of spices such as turmeric, pepper, star anise, cinnamon, pepper, white pepper, fennel, clove, Amomum villosum, coriander, licorice, mustard seed, dried ginger, cumin celery, nutmeg, fenugreek, etc., according to taste and hobby, and it is added during cooking. Generally, the mixing ratio is 40% of fragrant spices, 20% of spicy spices, 30% of color mixing, and others (fresh hemp leaves and coconut juice are added during cooking) account for10%. Curry powder used in different places has different formulas, which can be divided into Hotcurry powder and Mild curry powder. The former increases the weight of pepper, pepper and dried ginger, while the latter reduces these materials and adds more licorice and coriander. The formula ratio of curry powder in the market is regarded as a trade secret, so the ingredients are not listed, or the main one or two ingredients are kept secret. Curry is suitable for people: the general population can eat gastritis and ulcer patients and eat less, but it is not suitable for eating during taking medicine. Curry practice instruction: 1. Curry should be kept in a sealed way to avoid aroma volatilization and loss; 2. It can be used for cooking, stewing fish and shrimp, beef, chicken, etc.