Tumeric: curry’s key ingredient

Curry, a dish that’s well known all over the world and comes in hundreds of varieties. Different cultures, and even different regions of the same country, have their own traditional, slightly different flavors adapted to the tastes of the locals and followers. In this blog it’s all about the base; the common spices that play a role in every curry sauce, and their health benefits.

First things first; all curry sauces are made of chicken broth combined with tomato paste, and coconut milk. No tangy, or strong flavors that we know of curries there yet. This comes when adding the spices. Especially turmeric plays a big part in this and is considered as a key ingredient. In the Vedic culture this is known as the ‘golden spice’, due to its golden-like bright color. Besides good flavor, turmeric comes with health benefits. For thousands of years it’s been used as a kind of medicine to lower cholesterol and treat heart disease, because of the effective anti-inflammatory qualities. Some say it’s even stronger than ibuprofen. Moreover, the vitamins found in this spice are considered to have cancer-fighting attributes, reducing the risk of colon and heart cancer.

Along with the Turmeric, you’ll often find traces of ingredients like such as ginger, garlic, onion, cumin, coriander, cinnamon or even cayenne or chilli peppers in curries. Create extra flavor and spice to the dish. Served with brown rice or other whole-wheat products to dip in the curry sauce, the dish is well deserving of the title; incredibly healthy and delightful meal.

Getting hungry? Buy one of our delicious curry pastes at the Asian G-market and get cooking!