The earliest countries producing spices are Indian, Indonesian and China. India is the best example. Why India has made such great achievements in spices is believed to be due to their hot and humid weather 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 separation of gastric juice, greatly increase appetite, make food last longer and suit the weather in India. Curry is made of spices, which originated in India when mutton with strong smell was the main meat. A single spice failed to get rid of its smell, so it was cooked with a thick juice composed of a variety of dry spice powders, and 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.
Later, spices and curries were introduced to European countries where meat was the staple food, and nobles regarded them as treasures. Some people even say that a large number of ships were built to facilitate the import of more spices and promote the development of shipping. It was at that time that different spices, the raw materials of dry curry, became more popular. Because shipping takes time, spices are exported as dry goods to avoid deterioration. Until today, spice powder is still very popular. With the progress of the times, it has become more and more convenient to make curry. It used to be dried and ground, and then mixed and seasoned. Now solid curry blocks and even packaged curry that can be heated and eaten can be seen everywhere. Curry has become a convenient, economical, fast and healthy food. Edit this paragraph | Back to the top I Curry sauce curry (also written as curry) is a sauce made of various spices, which is common in Indian food, Thai food and Japanese food, and is usually eaten with meat and rice. Curry is a variety of dishes with unique flavor, the most famous of which is Indian and Thai cooking. However, curry has become one of the mainstream dishes in the Asia-Pacific region. Apart from tea, curry is one of the few truly pan-Asian dishes or drinks, but it should be pointed out that its origin comes from India. Indian flavor is famous for mixing styles to make exotic dishes. Edit this paragraph | Back to the Origin of Curry 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, "Kari" means "sauce". Early India was ruled by the Mongolian Empire, during which the eating habits brought from Persia (now Iran) influenced the Indian cooking style until now. Generally speaking, in southern India, CURRY is spelled in English, while in Tamil Nadu province in southern India, curry is spelled KARRI, which is a staple food with gravy or sauce, rice or bread. There is also a saying that this word has existed in cooking literature since14th century in Old English, and it is spelled CURY and comes from French cuire (literally translated as cooking). Brent Thompson, the authoritative writer of Curry, once wrote a passage about Curry: The word Curry is not really used in India as we know it, unless you specifically mean that it is ubiquitous in India and only classified by the British. Soups or stews cooked with ginger, garlic, onion, turmeric, pepper and oil are mostly yellow, red, oily and spicy. Curry, which we are familiar with today, is generally defined as frying fresh or dry spices in oil, adding onion sauce, garlic and ginger to cook together. Among them, spices are not limited, mostly pepper, fennel, coriander and turmeric. The method of curry powder: 300g of turmeric, 65g of white pepper, 35g of fennel, 40g of cinnamon, 20g of ginger 10g, 20g of aniseed, 20g of pepper 10g, 20g of pepper (the amount of pepper can be increased or decreased according to personal taste, and 20g of vanilla seed is used if not used), and the above eight raw materials are ground and mixed to make curry powder. (turmeric powder, Chili powder, ginger powder, citronella powder, etc.). It is almost necessary. Lemon leaves, curry leaves and fennel are also commonly used. ) Lemon leaves, curry leaves and fennel are also commonly used. Curry sauce: diced ham, minced meat, diced carrots, diced potatoes ~ and just homemade curry powder ~ appropriate amount of oil, 2 and a half bowls of broth, soy sauce 1 spoon, salt 1/2 spoon. Methods: 1. Stir-fry curry powder slowly in a dry pan with low heat for use. 2. Pour oil into the pan, add minced meat and plain ham and stir fry, then add soy sauce and stir fry. 3. Add carrots, potatoes and other vegetables and stir-fry, then pour in curry powder and stir-fry evenly, then pour in the prepared broth and stew slowly, and cook all the ingredients until the water is about 1 cup and a half. 4. Add salt before cooking and thicken with flour.