Curry has a special position among the spices, because it is not a single spice, but a mixture of 12-20 (30) different spices. It always contains turmeric, which is responsible for the yellow color.
Mostly it contains: coriander, cardamom, ginger, caraway / cumin, mace, cloves, cinnamon, pepper, allspice, paprika, chilli, mustard seeds, galangal
> up to 5% table salt and up to 10% legume fruit flour (mostly fenugreek), no spice should taste good.
available all year round
Dried, in powder form: different degrees of spiciness are available, these depend on the chilli or ginger content
Examples: Java curry: a little hotter
Bengal curry and Indian curry: are commercial varieties made in India for export, tailored to European tastes. In India, every housewife makes her own curry, according to the health needs of her family.
essential oils, bitter and pungent substances
Taste / smell:
mildly hot, fiery, slightly sweet
Cooking and kitchen use:
Soups: fish soups, tomato and curry soups, poultry soups, rice and lentil soups
Meat: fried and stewed pork and veal dishes; braised, stewed and fried turkey and chicken dishes and fillings; steamed and poached fish dishes
Seafood: crab and lobster salad
Side dishes: rice, rice pans
Vegetables: peppers, carrots, leeks, zucchini, pumpkin
Salads: delicatessen salads of veal and poultry, fish, rice and grain salads
Other: Curry is a typical spice for Asian dishes or the currywurst
Use within dietetics:
Refine dishes, reduced sodium diet.