Curry – a healthy blend of spices

It really does exist, the curry tree (Murraya koenigii), whose leaves are an obligatory ingredient in almost all curry dishes. However, this spice has nothing to do with the well-known curry, as this is not a spice in its own right, but a spice mixture.

Curry: A relic from the colonial era

The word “curry” and curry powder are an English invention. The word “curry” originated in India during the colonial period, because “kaari” or “kaaree” is used to describe dishes with sauces and stews with vegetables and  rice  .

In India, the various spice mixtures used to prepare curries  are called “masala”  (= mixture). The Indian curry dishes therefore get their name from a combination of the main ingredient and the masala (for example chicken masala).

In Britain, curry became a standardized spice powder,   adapted to European tastes . However, the curry powder used since then is not used in Indian cuisine, but is only produced in India for export.

Sweet, spicy, mild or spicy: the art of mixing curry

A total of up to 36 different spices can be used in the curry. An important component of the curry mixture is the turmeric root, which also gives the curry its intense yellow color. Other ingredients include:

• Senfkörner
• Bockshornklee
• Ginger
• cardamom
• red or black pepper
• Cilantro
• cumin
• cloves
• Chilis
• Cinammon
• Pepper
• mace
• Kalmuswurzel
• Celery seeds
• laurel

The Indian curries are freshly put together in every household, depending on the region. The spices are usually roasted and then crushed in a mortar or grinder. The variety of these spice mixtures is extremely diverse, and it is recommended for the creative cook of European cuisine to recreate these taste experiences by making their own curry spice mixtures.

Curry: Enjoy healthy

Curry not only serves as a tasty spice, but also has a positive effect on health. Regular consumption of curry should, among other things: 

• Prevent diseases of civilization
• inhibit inflammation
•  stabilize cholesterol levels 
•  have a positive effect on  diabetes

Even cancer patients should not underestimate the healthy effects of curry. The curry component turmeric weakens the cancer cells and thus inhibits tumor growth. At the same time, healthy cells are strengthened, thereby preventing diseases.

Studies have also shown promising results when using curry to treat diseases such as Alzheimer’s or Kennedy’s disease.

Dishes with curry – not everything is healthy

However, these positive properties of curry do not justify the regular consumption of currywurst and co. Instead of such fatty dishes, low-fat pasta sauces with curry or Thai curry dishes with vegetables and rice are much better suited to benefit from the healthy effects of the spice.

Thai and Japanese curries

In Thailand, the curry dishes are called “Gaeng” or “Kaeng”. They are usually dishes with a lot of liquid and the sauce is based on coconut milk. In contrast to the mostly powdered Indian curries, the ingredients in Thailand tend to be put together in pastes.

Curry is also very popular in Japan and is considered a Western dish there, since it first came to Japan from India via the British. The spice mixture is sold there as a block with three levels of spiciness. They are usually served with rice as “kare raisu” (curry rice).

Make your own curry

Dare to mix your own curry. The spice mixtures have an appetizing effect. However, since their aroma disappears after six months at the latest, you should not stock up too much.

If you want to achieve a particularly strong yellow color in your curry sauce, add a little  saffron  or turmeric. Because if you use too much curry powder, the curry sauce will not turn yellow, but bitter!