The 6 ingredients behind a good curry

Curry is a mixture of spices from India that not only enhances the flavor and aroma of your dishes. It is also very healthy because of its antioxidant, anti-inflammatory and antiseptic properties.

Although he is originally from India, it has spread to places as different as Great Britain, Arabia or the Caribbean countries. In fact, we can travel through the curry, since in each region it has been given a special touch. In Sri Lanka, for example, it is made very spicy by adding more mustard. In addition, each person can make their own variants of the recipe.

When changing the basic recipe and make your own homemade curry, one possibility is to change the amount of some ingredients in the curry, to suit personal taste. Another option is add other elements such as cardamom, ginger, cinnamon, nutmeg, garlic, fenugreek or anise.

6 curry ingredients, essential in all versions

Although we can say that there are as many versions of curry as there are people, there are 6 ingredients that are common to all the variants of this mixture of spices. These are also the secret of making it so healthy.

1. Turmeric, an anti-inflammatory medicine

Turmeric is a curry staple. Add it to give color to your mixture and, above all, to give it agreat anti-inflammatory and purifying powerthanks to its stimulating effect on the liver.

Studies indicate that a very small amount is enough to benefit from its properties, but consumption must be regular. prevents the cancer and the cardiovascular diseases.

How much turmeric to use: 3 tablespoons

2. Black mustard, good friend of your heart

Of the black mustards (brassica nigra), white (brassica alba) and brown (Brassica juncea), the first is the one with the spicier flavor.

All mustards are rich in seleniuma mineral with antioxidant properties, and heart-healthy omega-3 fatty acids, magnesium and vitamin B1, which participates in energy production.

How much black mustard to use: Add a tablespoon of ground mustard to your mixture. Toast the seeds a bit, as roasting helps to release the aromas (the same goes for other seeds, such as coriander and cumin).

3. The chilli pepper itches, but it calms the discomfort

The chilli is a flavor and health bomb. It provides vitamin E (one tablespoon provides 7% of the daily need), provitamin A, vitamin B6 and iron.

The capsaicinresponsible for the spicy flavor, has multiple properties, including its anti-inflammatory and anti-infective action.

There are chillies of intensity and different qualities. Choose the one you like because it will give your curry your personality. What if you use a chilli pepper that you plant yourself?

How much chilli to use: add a tsp.

4. Black pepper, the great companion of turmeric

The body needs very little manganesebut this antioxidant mineral is essential for bones and skin. Black pepper provides it and is essential in any mixture that includes turmeric, since it multiplies its absorption several times.

How much black pepper to use: Add to your curry mix half a teaspoon of freshly ground peppercorns. You can use an electric coffee grinder to grind all the ingredients that need it.

5. Coriander, digest without any difficulty

Coriander seeds give curry citrus and sage notes.

In addition, they are highly valued medicinal effects. In Europe properties are attributed to it to control blood sugar and cholesterol. In Asia it is considered digestive and useful against fever, lack of appetite and inflammation.

Has twelve-yearlya compound with anti-infective properties.

How much cilantro to use: add 2 tablespoons of dried coriander.

6. Cumin to avoid flatulence

Cumin seeds are small but add up to a great healthy contribution curried.

Highlights your digestive action, as they stimulate the secretion of pancreatic enzymes. That is why they are recommended as an ingredient in dishes with legumes that can cause gas.

For this it is very useful make an infusion: Leave a tablespoon of seeds in boiling water for 8-10 minutes. It is recommended for people with a lack of appetite.

How much cumin to use: put a tablespoon and a half into your curry mix.