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Curry: The aroma of the East in your kitchen

Spices have become the star ingredient of our dishes. It is them that provide ‘special touch’ to meals and help us win the recognition of our guests. Many of them have come to our kitchens from other culinary cultures that have been around for centuries. This is the case of curry; it arrived from India about 300 years ago and brought a wide range of shades and flavors. Today, we move back into its world to make the qualities of a spice known that gives flavor of the East to our dishes.

A little bit of history

A little bit of history

A little bit of history

As already mentioned, it has its origin in India. There it is called kari or massala and during the time of the rajahs, it was used to name any dish with spicy sauce. The word curry is a British adaptation that has spread throughout the West. We know that in the XVIII century it was already used in Europe, but there are Portuguese recipes dating from the XVI century in which this species was included as an ingredient.

It is virtually expanded worldwide but there is no doubt that it was the East where it became renowned in the first place. Even today, we usually associate with curry Indian, Turkish or Japanese dishes, but little by little, we assume it as our own and innovate new dishes with our special touch.

A combined spice

A combined spice

A combined spice

It comes from turmeric and its flavor varies with the amount and variety of ingredients: cardamom, red pepper, turmeric, ginger, poppy seeds, cloves, cumin, cinnamon, coriander, saffron, mustard, star anise. It may contain up to 20 different kinds of seasonings.

It can be found in markets and shops. The packaged and processed varieties of curry often have very similar taste, while those sold ‘ in bulk’ have more intense and varied aroma and taste. Its range is wide, from the soft and sweet to the most pungent Punjabi: one of the lightest and finest. Mild: it is soft and sweet. Madrasi is the hottest.

It comes in paste or powder. The latter is more common in the Western cuisine. It is rapidly diluted and simple and easy to work with as we can more precisely regulate the amount.

Your own curry

Your own curry

Your own curry

The special quality curry can get if you can make it on your own; adding and removing ingredients you want. In India each region and each family has its own recipe. So much so that sometimes even kept secret. A quick and easy to make curry at home is taking the ingredients or the most basic flavors such as cardamom, cinnamon, nutmeg and pepper, and paprika or saffron, which provide the color, then adding the spices you like. What is important is that everything is well ground and mixed.

To keep it, you should close it well in an airtight container and store it in a dry place. It keeps its flavor and keeping it from getting clumpy. Another advantage associated with making it yourself is the quality, since many of those sold in stores are diluted with flour.

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