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Dried turmeric has a rich and woody aroma, it tends to be somewhat musky and is pungent. ... Black pepper both emits a woody, fresh aroma and has pungency. ... – PowerPoint PPT presentation

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Title: CURRY

CURRY SPICEThe Soul Of Indian Cooking
  • Presentation By T. Arora

What is Curry?
  • Its the Indian word for gravy or sauce. Its
    generally a mix of certain spices known as
    masala, usually having turmeric, cumin,
    fenugreek, chili, paprika, coriander, cardamom,
    mustard seeds, peppers, and often including
    cinnamon and cayenne. The heat in certain curries
    comes from chili and peppers but isnt always
    necessary. Turmeric seems to be the one essential
    element, and has been isolated as the healthy
    component of the mix its the reason why
    Alzheimers rate are so low in rural India. There
    is also growing evidence that cumin has many
    medical benefits.

  • Just about anything can be a curry if it has
    a sauce. The sauce begins with butter or cooking
    oil or olive oil heated to fry onions, ginger and
    garlic. Then you add all the other spices I
    love turmeric and cumin. In this you can cook
    chopped potatoes, carrots, and other vegetables,
    meats, chicken, beans, lentils, with tomatoes
    going in last. In addition to vegetables and
    meats there is an endless variety of what you can
    cook with the Indian Spices - and of course,
  • Everyone has their favorite spice mix and
    their own ingradients experiment and start your
    curry tradition.

  • Originating from the South Asia, Turmeric is
    a member of the ginger family. It grows
    underground in hot, moist climates. Once
    harvested it is boiled and sun-dried. The outer
    skin is removed and it is ground to a powder.
  • Dried turmeric has a rich and woody aroma,
    it tends to be somewhat musky and is pungent. It
    is one of the essential spices in Indian cuisine
    and forms the basis of most masalas and curry
    pastes. This is what gives the golden colour
    associated with many Indian dishes. In Indian
    cuisine, turmeric is used as a natural colour
    just as much as it is used as a flavouring.
    Turmeric binds and harmonises the spices.
    Turmeric is now being analysed in the west for
    its proven healing properties.

  • Paprika tends to be made from a variety of
    peppers and thus no one pepper creates a certain
    paprika powder. I prefer the variety that comes
    from Kashmir a province of India. It is ground to
    a fine bright red powder and used in cooking but
    can be used whole for tampering. Although related
    to the hot chilli peppers, the cultivation of
    this plant in the Northern Hemisphere has
    eliminated the capsaicin content which provides
    chillies with their heat. Paprika tends to have a
    subtle and delicate aroma with a slight fruitful
    yet smoky trace. Paprika has a dominant deep red
    colour when used in cooking. It can also be used
    to form spice blends, but care must be taken not
    to overcook it as it becomes hotter.

  • Coriander is both a herb and a spice - the
    leaves are a herbs and the seeds a spice. It is
    undoubtedly the most widely used plant in both
    these forms and thus it is no surprise that
    coriander is the most important spice in Indian
  • Ripe seeds have a sweet, woody, spicy aroma
    with a subtle undertone of pine and pepper. Due
    to its mild flavour, coriander is often used in
    larger amounts than other spices. The flavour of
    the seeds is enhanced if they are dry roasted
    before being ground. It is a base of many curry
    powders and masalas. Coriander is used just as
    much in sweet dishes as in savoury ones. Besides
    flavouring the curries, ground coriander also
    helps to thicken them. Although they smell and
    taste quite different, coriander seeds and leaves
    complement each other very well in dishes.

  • Cumin is the second most important spice in
    Indian cuisine (after coriander).
  • Cumin has a very distinctive, strong and
    spicy aroma and a rich, earthy and warm taste
    with slightly bitter and pungent notes. In Indian
    cuisine, cumin is an important ingredient in most
    curries, pilau rice and certain breads. When
    mixed with ground coriander, it forms the basis
    of most curry powders and masalas. Cumin is a
    spice that can be used whole just as it can be
    used ground and often a mixture of both forms is
    required in several recipes. Cumin has also been
    used by herbal practitioners to make a tea, which
    helps manage type II diabetes.

  • Cardamom is one of the world's very ancient
    spice. Known as "the Queen of Spices", it is the
    fruit of a large perennial bush. Cardamom is an
    expensive spice. Cardamom seeds come in hard
    green pods, containing 15-20 tiny dark brown or
    black seeds - the stickier the better. The aroma
    of cardamom is strong and penetrating yet fruity
    and mellow. Cardamom is a very versatile spice
    with many uses in Indian cuisine from tea
    flavouring to an essential ingredient in many
    curries, as the main constituent of garam masala,
    and in sweetmeats and Indian Kulfi (ice cream).
    It aids digestion and is used as a mouth freshner.

Curry leaves
  • Curry leaves come from a plant of Indian origin
    that grows wild in the Himalayan foothills as
    well as in many other parts of India. Mostly used
    as dried leaves but when available they should be
    used fresh. Dried curry leaves are extremely
    aromatic. The leaves give off an intense spicy
    aroma with a citrus note and have a warm,
    pleasant and lemony taste that is faintly bitter.
  • They form the basis of most masalas. In the
    majority of India they are also used as a
    tempering in the last few minutes of cooking.The
    use of the curry leaf tree to treat diabetes has
    attracted a great deal of interest. Special
    compounds have been found in the leaf which might
    make it an effective new medicine for diabetes

Black pepper
  • To this day, pepper remains the most
    important spice in the world in terms of volume
    and value and has thus inherited the name "the
    King of Spices". The unripe green fruits of
    pepper is fermented for a short time, then
    sun-dried during which time, they become hard,
    and adopt a dark brown to black colour. The
    flavour of black peppers depends on the essential
    oil content. Black pepper both emits a woody,
    fresh aroma and has pungency. The essential oil
    content of peppers vary with their origin so this
    is also the main difference between black and
    white pepper. When ground black peppers will
    quickly lose its flavour and aroma, so it is best
    to store it in a pepper mill so that it can be
    grounded only when being used. It is essential to
    the garam masala spice blend and is often used in
    other masalas as it enhances the flavour of other
    spices whilst never losing its own flavour or
    dominating others. As such, it is a spice that is
    truly invaluable in Indian cuisine.

  • The nutmeg tree gives us two spices - nutmeg
    and mace. The seed of this tree is known as a
    nutmeg and comes encased in a red, web-like seed
    membrane which is sold as the spice mace. The
    intense aroma of mace is developed during its
    curing process, where it is left to dry in the
    sun for 10-14 days and is similar to a
    combination of pepper and cinnamon. It is during
    this time that its colour fades from a bright red
    to a rusty orange. The flavour of mace is warm
    and spicy, similar to but cleaner and more
    savoury than that of nutmeg.
  • It is used in some masala mixes and is an
    ingredient that is added to garam masala to
    produce another variation of it.

  • The nutmeg fruit is the approximate size and
    shape of a small peach. Once dry the fruit
    membrane splits to reveal a net-like, bright red
    covering over the seed which is collected, dried
    and sold as the spice mace. Under the membrane is
    the oval shaped seed which is the nutmeg. Each
    nutmeg seed is about 25 mm (1 in) in length,
    lightly wrinkled and dark brown on the outside,
    lighter brown on the inside. Nutmeg is sold whole
    or ground. It has a sweet, aromatic and nutty
    bouquet and a nutty, warm and slightly sweet

  • Cloves are the unopened flower buds of the clove
    tree. After picking they are sun dried on woven
    mats. They loose their moisture, become hard and
    reddish-brown in colour. Cloves have an extremely
    strong and pungent aroma, with notes of pepper
    and camphor. The taste is rich and warm, aromatic
    and fruity but also sharp, hot and bitter,
    creating a numbing sensation on the tongue. This
    characteristic taste is dominated by the the
    essential oil and is the reason why cloves must
    be used sparingly as they can easily overpower
    other spices used in dishes.
  • As with chillies, cloves have found uses in all
    parts of the world, from an ingredient in stews,
    cheese and apple pies to a flavouring for ham in
    America to the five spice powder from China. In
    Indian cuisine, cloves are particularly used in
    masalas, pilau rice and various cooking sauces.
  • Cloves have many medicinal uses. It is commanly
    used as a cure for tooth aces.

  • Cinnamon is the inner bark of a tropical
    evergreen tree from the laurel family. Cinnamon
    bark is collected and dried and looks like hollow
    pencils. The paler the colour of the cinnamon
    the finer the quality. It is mostly ground to a
    fine powder and used as a common spice.
  • Cinnamon has a warm, sweet and amiable aroma that
    is delicate yet intense. The taste is also
    aromatic, warm and sweet with hints of clove and
    citrus. The bark holds the flavour till ground
    when it immediately realeses its aromatic
    flavour. According to some studies, cinnamon may
    improve blood glucose and cholesterol levels in
    people suffering from these ailments

Curry is good
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