The Curry Benefits

Eating curry benefits your health. Medical studies have shown that Curcumin, the antioxidant found in turmeric, the key spice in a curry, is just one among many curry benefits. It speeds up wound-recovery, staves off Alzheimer's disease, delays aging and improves appetite.

 

Curry also contains certain properties which allows it to remove odors from meats and seafood. In addition to that the spice in curries react with the gastric acids in our bodies, producing a disinfecting and sterilizing effect that detoxifies the body and improves blood circulation. There are so many super-powered "curry benefits" that it's no wonder that cultures around the world have been eating it for centuries!

 

The 16 Essential Ingredients that go into our curry paste are using plants and herbs sourced from the best healer in the world - Mother Nature. That way you get all the health-improving curry benefits not to mention the best taste!


Let's have a look at our 16 Essential Ingredients in making curry, and see how enjoying curry benefits our health.


We all know that eating Chilli is great for clearing out the nasal passages and destroying the last vestiges of a cold, and it makes you sweat as well! It is believed that eating chilli increases your metabolism, and a higher metabolism means you burn calories at a faster rate.

One of the most famous compounds in Tomato is Lycopene. Lycopene is the anti-oxidant compound that gives tomatoes their red color. Studies have shown that it helps in the fight against cancerous cell formation and other kinds of health-complicating diseases.



Galangal is a relative to ginger, but they differ in taste: galangal adds a light, citrusy taste to a curry, and lacks the peppery punch of ginger. Researches have proposed that galangal soothes certain inflammatory conditions. The flavonoid, galangin, contained in Galangal, has shown to possess strong anti-oxidative power which assist the body in neutralizing free radicals. It also modulates enzyme activity and suppresses the genotoxicity of chemicals. 

Cinnamon adds that unique sweet taste to a curry. It may regulate blood sugar levels, have antibacterial properties and ease muscular pain. In alternative medicine, it has also been used to treat coughs, colds, nausea and headaches – and inhaling its sweet aroma is said to enhance brain activity.



Ginger has fantastic antibacterial powers and is a great natural remedy for sore throats.It also acts as an excellent digestive aid by helping to relive indigestion, gas pains, diarrheal and stomach cramps. 

Star Anise adds a sweet and rich licorice-like taste to curries. It is an aromatic, warming herb that is often used to relieve digestive problems and disturbances. It is said to be particularly helpful in cases of gastric distress such as flatulence, indigestion, nausea and vomiting.



Tamarind adds a sour and fruity taste to a curry, one that goes very well with the spiciness from the chilies. It is said that applying it as a wet compress on the forehead can help decrease body temperature. When made into a cooling tea, it can help sooth the discomfort caused by a sore throat.

Candlenut adds a nutty taste and they help in thickening a curry. The seed inside the nuts have a very high oil content. The oil of this nut is sometimes used as a laxative, similar to castor oil. Candlenut oil is also used as hot oil treatment for hair. In Malaysia the leaves of the plant are boiled for tea and used to treat headaches, fever, ulcers, gonorrheas, and swollen joints. In Hawaii, the flowers and sap of the tree is used to treat oral problems in children. 



Garlic has antibacterial properties and can kill off those annoying bugs and germs that can cause colds and sore throats. This potent herb is also renowned for lowering cholesterol and possibly slowing the growth of cancer cells.

Adding Shallot to a curry benefits the one who eats it - the subtle taste of the shallots adds another delicious layer to a great curry. In term of medicinal value, it is reported to be able to help our body fight bugs and has possesses anti-cancer properties as well. 



Black pepper is known to have excellent antioxidant properties. It also inhibits bacterial growth, particularly in the intestinal tract. Another benefit of black pepper is its ability to diminish the amount of gas in the intestinal tract. This leads to less flatulence and bloating and is believed to be another benefit of the increased hydrochloric acid secretion in the stomach caused by black pepper.

Cumin has a savory aroma to it and adds a nutty, earthy taste to a curry. It is rich in natural substances that have been shown to inhibit the growth of cancer cells. Herbalists also believe that it has the ability to calm digestion and rev up sex drive.



Turmeric is the primary spice in curries - it's how you get that beautiful yellow when you're making a curry. Many medicinal properties have been associated with it and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent.

Lemongrass is widely used as herb in Asian cuisine.It has a soft, lemony aroma and a refreshing and light taste that bears a tiny hint of ginger to it. Lemon grass has been shown to have anti-cancer properties in scientific studies. It has also been a traditional remedy for the treatment of indigestion.



Coriander leaf acts as a stimulant and tonic. They strengthen the stomach and promote digestive action, relieve flatulence, increase acid secretion in injured stomachs, improve discharge of urine and reduce the effects of a fever. They also act as an aphrodisiac, help in the removal of catarrh matter (mucus in the nose and throat) and phlegm from the bronchial tubes thereby counter-acting spasmodic disorders. Coriander seed reduces fever and promote a feeling of coolness in the body.

Adding Curry Leaf to a curry benefits it by adding a bit of aroma to the finished dish. They are also known to promote healthy hair. This is due to them being high in calcium, phosphorus and iron. It also possesses the qualities of a herbal tonic and help strengthen the function of the stomach as well as acting as a mild laxative.