Curry originated in India. The word "curry" comes from Tamil, which means "many spices are cooked together". Indian folklore says curry was created by Buddha Sakyamuni. Curry is used to help Indians who don't eat pork and beef because its pungent taste can help mask the fishy smell of mutton. In Tamil, "Kali" means "sauce". Early India was ruled by Magnum, a Mughal empire founded by Mongols. During this period, the eating habits brought from Persia (present-day Iran) influenced the cooking style of Indians until now.

Curry is the crystallization of various spices. This is because the main meat in India was mutton with a very strong smell at first, and a single spice failed to remove its smell, so it was cooked with thick juice made of a variety of dry spice powders, but the effect was surprisingly good. This is the origin of Tamir Curry. "Cali" means "sauce made of different spices"-now translated as "curry" by China people.

India, Indonesia and China were the first countries to produce spices, among which India was the best. India's great achievements in spices benefit from the hot and humid climate in South Asia all the year round. Hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and taste of food, but also promote the secretion of gastric acid, greatly increase appetite and make food more durable, which is suitable for the climate in India.

Curry first spread in South Asia and Southeast Asia. In the17th century, when European colonists came to Asia, they brought these spices to Europe and then spread all over the world. Curry combines different food cultures around the world and has evolved into different styles of curry eating.

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Health-preserving efficacy of curry

1. Stimulate appetite: The main components of curry are turmeric powder, Sichuan pepper, star anise, pepper, cinnamon, clove and coriander seed, which can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and stimulate appetite.

Second, promote sweating: curry can promote blood circulation and achieve the purpose of sweating and dampness.

Third, anti-cancer: The American Association for Cancer Research pointed out that curcumin contained in curry has the function of activating liver cells and inhibiting cancer cells.

Fourth, promote wound healing: curry also has the function of assisting wound healing and preventing Alzheimer's disease.

Fifth, improve constipation: curry can improve constipation and is beneficial to intestinal health.

6. Disinfection in vivo: Most spices have the function of disinfection and sterilization after being combined with acidic solution in gastric juice.

Seven, promoting blood circulation and relieving pain: Curcuma longa in curry has the functions of promoting qi circulation, promoting blood circulation and relieving pain, and has a good effect on rheumatic shoulder and arm pain, chest and rib pain, and women's menstrual pain.

Eight, prevention of Alzheimer's disease: Italian and American scientists found that eating curry helps to prevent Alzheimer's disease, because turmeric in curry oil can prevent aging, stimulate enzyme activity and prevent brain degeneration.

Nine, reduce postprandial insulin response: research papers confirm that curry helps to reduce postprandial insulin response.

X. Prevention of obesity: Curry can promote energy metabolism, make people consume more calories and promote fat oxidation, thus helping to prevent obesity.

Baidu Encyclopedia-Curry (sauce made of various spices)