Nowadays curry has become a common condiment in all kitchens , however we still don't know what it is for sure or where it comes from.
Origin of curry
Curry was born in southern India as a mixture of various spices. The Tamil ethnic group had a very spicy traditional cuisine that had a very characteristic flavor. Among the spices they used was the one they obtained from the curry tree. The English who tried these dishes decided to market that peculiar flavor, but the leaves of the curry tree lost their aroma and flavor too quickly. Finally they decided to sell the mixture of all those spices, although the mixture they obtained bore little resemblance to the original and in India the different combinations have different names, and they called it curry. Through the Company of the Indies, this combination of spices, which was originally a paste and not a powder, quickly expanded to different countries such as Japan or South Africa.
What is curry made of?
The exact composition of curry depends on the country where it was made , since today it has become a traditional element of many Asian cuisines. Curry powder may contain spices such as cinnamon, turmeric, ginger, nutmeg, pepper, cardamom, or cumin. Curry paste, which in some Eastern countries continues to be the most used format, can contain, in addition to these basic spices, other aromatic herbs such as basil, some citrus fruits, coconut milk or fish sauce. There are countless variants of curry and each of them varies in its ingredients. As a general rule, a distinction is made between yellow, green and red curry, with the first of them being the best known and most commercialized. Various properties are attributed to it, such as acting as an anti-inflammatory, preventing obesity or being a natural aphrodisiac. The specific benefits of each curry will always depend on its composition.
