Curry powder not only has a unique taste and aroma, but also contains a variety of delicious ingredients. The main raw materials of curry powder include spices such as turmeric, pepper, pepper, aniseed, ginger and garlic. Among them, turmeric is the most important component of curry powder, a natural yellow pigment with strong fragrance, and also the source of the unique taste and color of curry powder.

Pepper is the source of spicy taste of curry powder. Zanthoxylum bungeanum can improve the hemp taste of curry powder, aniseed can increase the aroma of curry powder, and ginger and garlic can add some special flavor to curry powder. In addition, some spices such as clove, cinnamon and cardamom will be added to some curry powders to enhance their taste and aroma. The origin of curry powder can be traced back to India. Indians first used spices to flavor dishes.

Gourmet practice of curry powder

1, curry chicken: cut the chicken into pieces and marinate it with salt, pepper and curry powder for half an hour. Heat oil in the pot, add the marinated chicken and fry until golden on both sides, add appropriate amount of water and curry powder, and stew until the chicken is cooked and the soup is thick.

2, curry vegetable pot: cut all kinds of vegetables (such as carrots, potatoes, onions, etc.) into pieces, heat oil in the pot, add onions and stir-fry until fragrant, add curry powder and stir-fry, add appropriate amount of water and salt, and cook until the vegetables are cooked and the soup is thick.

3. Curry shrimp: Shell the shrimp, remove the intestinal mud, and marinate it with salt and pepper. Heat oil in the pot, add shrimp and fry until golden on both sides, add curry powder and appropriate amount of water, and cook until the shrimp is cooked and the soup is thick. Shrimp is the best choice for fresh.