Table of content A-Z

 

Curry

 

Synonym: curry powder


Curry

 

Curry ist keine Gewürzpflanze, sondern die wohl bekannteste Gewürzmischung, die besonders in der ostasiatischen Küche eingesetzt wird. Sie besteht im allgemeinen aus 7 bis 20 verschiedenen Gewürzen, kann aber auch bis zu 66 Komponenten beinhalten.

Es werden für bestimmte Gerichte jeweils ganz spezielle Mischungen hergestellt.

Curry is not a spice plant, but probably the best-known mixture of spices, which is used particularly in East Asian cuisine. In general, it consists of 7-20 different spices, but it may contain up to 66 components. For certain dishes special mixtures are made.

 

Appearance, taste, characteristics

The most important spice in curry is curcuma, which gives it the typical intensely yellow colour. Further components are usually coriander, cardamom, ginger, paprika, cloves, mace, pepper and cinnamon. In European curry mixtures fenugreek, cayenne pepper, allspice, and up to 5% salt are usually added.

 

Depending on the flavour, curry may also contain rosemary, bay leaves, caraway seed, nutmeg, star anise, fennel, and mustard. To round off the flavour 5-10% pulse flour and starch are used.

Curry is typically yellow. It smells and tastes more or less hot and slightly sweet, depending on the particular mixture.

 

Form of consumption, use, processing, practical tips for preparation

Particularly in the region of East Asia, fish and rice dishes are prepared with curry. But we use it as well to season soups and stews, vegetable dishes and pulses. It is also used in many ways with meat dishes, whether it be lamb or veal roast, poultry or sausage in curry sauce.

 

Miscellaneous

In Sri Lanka and India there is a small tree, named Murraya koenigii, whose oval leaves are also called curry leaves. They have a rather unpleasant sharp, spicy aroma and have nothing in common with curry powder, but they are occasionally added to curry powder.

 

 

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