The origin of our curry powder
Curry powder is a special term in the spice industry, using it for any stew or sweet treats as the main ingredient. Curry is a famous spice in many countries such as South Asia, Indians, and North America (Trinidad, Mauritius, and Fiji).
Curry powder has a yellow color and a unique smell. An amazing point in this powder is that it contains a similarity in the percentage of curry powder and turmeric ingredients.
About Curry powder
The widespread feature of curry powder is the process of a wide variety of spices with herbs, dried hot or fresh hot peppers. In addition to tea, curry is a truth known as an Asian dish or beverage. However, curry comes from India. The curry, you may prepare it in three forms – water, dry (as the curry powder), and sauce.
In most traditional cuisines, the right choice of spices for any dish is an issue of a nation, a local region, a religious practice, and even the family priority. This is because these dishes have specific names along with their ingredients, as well as the method of marinade or the cooking style.
Conventionally, curry spice is used intact or ground. The cook will do it in the raw status of cooking with different dishes. They add the spice in different times in the cooking process so that they finally gain several consequences.
Curry powder is a commercial mixture of spices and a popular Western concept in the 18th century. These sauces are made by Indian merchants who sold to members of the British Government and Colonial Army. They bring the spice to their countries and taste it.
Curry may contain poultry, fish, shelf-fishes, meat, and vegetables. In some regions, curry is used as the main dish due to its natural ingredients. Curry is also incredibly utilized for a lot of vegetarian dishes. This is because their religion is not allowed to eat meat or seafood.
Curry could be either “watered” or “dry” form. The watery curry has notable amounts of yogurt-based sauces or dips, coconut milk, mashed beans, or bone broth. In Vietnam, the mashed bean powder is not a primary option in the curry because of the difference in ingredients when cooking.
These days, we can buy curry powder and cook a delicious meal with curry is an easy game. We also find the recipe on the Internet in a few minutes, “how to cook chicken curry”, for instance.
Vianco will not only show suitable curry powder but also cooking instructions, tips, and methods of making curry with different versions for your family.
The dry curry is cooked with little liquid, so we could evaporate as easily as pie, leaving the ingredients covered in the mixture of spices.
An overview of the curry powder
The word “Curry” was Anglicized and chosen from the Tamil word (Kari). It means “sauce” and people often assume that curry is a type of vegetable. This special vegetable could be cooked with meat; other vegetables, spices, water, or without using such additional ingredients.
According to the hypothesis, “Kari” appeared for the first time in the mid-17th century by members of the British East India Company when they did the trade with Tamil traders. These Indians lived in Southeast India (along the Coromandel Coast), especially at Fort St. George. In 1996, this region was called Madras and renamed Chennai.
Curry is a spice used to make Kari dishes and locals call it “Kari Podi” (curry powder). On the other hand, a deeper explanation is shown in “The Flavors of History” book, which states that the origin of the “Curry” is an old English word. It was first recorded in “The Form of Curry”.
Origin and popularity
Spicy marinated meat dishes are believed to have originated in prehistoric times (in the inhabitants of the Indus basin civilization).
Archaeological evidence from 2600 BC in Mohenjo-Daro indicated that our ancestors know how to compress and squeeze spices (mustard, dill, and tamarind peel) by a mortar and pestle, to create the flavor in foods. These similar spices are also recorded in the Vedic period of Indian history (around 1700-500 BC).
Indian-style seasoned dishes seem to have been brought from East to Burma, China, and Thailand by some Buddhist monks in the 7th century. At the same time, coastal traders conveyed those seasoned dishes to the South of India, the Philippines, and other places.
The founding of the Mughal Empire began in the early 16th century, transformed several ancient Indian cuisines, especially in the North. Another influence was the establishment of Portuguese trading centers in 1510 in Goa. This circumstance led to the chili invention to India as a by-product of the Columbian exchange.
Curry has grown in England as a popular product since the mid-19th century. At that time, the curry was also shown to the Caribbean by Indian contracted workers in the sugar industry.
Curries had various national styles, becoming popular spices and going beyond their origins since the mid-20th century. Today, curries are a part of international cuisine around the world.
Curry powder ingredients
Curry powder is an essential ingredient when cooking. This is a golden powder with a typical smell. In most South Asian countries, the main spices found in curry powders are coriander, cumin, and turmeric. A variety of extra seasonings depend on the geographic areas along with other foods such as white or meat, fish, lentils, rice, and vegetables.
According to Mr. Lan Chau Thinh – General Director of Vianco Company and a member of the Vietnam Curry Association indicates that the ingredients in curry have cloves, anise, dried coriander, turmeric, cinnamon; dried, roasted, and mixed chili (for fragrant without turning to black), and dried aroma seeds (crushed only). Moreover, the ingredients of some curry powders also contain cumin, cardamom, nutmegs, anise, Sichuan peppercorns, etc.
Additional ingredients of the curry are various. Depending on the main elements of the curry, curry also has meat, fruits, and so on. This is a creative skill of the chef in making the curry dish.
Other ingredients could be coconut milk, red cashews, onions, gingers, potatoes, sweet potatoes, carrots, radishes, different meats (pork, goat, beef, chicken, lamb, ostrich, etc.), and seafood (fishes, eels, etc.)
Curries in Vietnam
In Vietnam, curry is still called curry and considered a dish in the South area. A curry dish features several ingredients such as coconut milk, potatoes, sweet potatoes, taro, chickens, coriander, and scallions.
Vietnamese curries are more like soup than Indian curries. You can see curry of goat meat, but it is only available in a few special restaurants. You may relish curries with vermicelli, rice, and bread.
The other ingredients of the curry are many, relying on the main ingredients and the chef’s creativity. Most curries contain coconut milk (or coconut water), red cashew, onions, gingers, assorted meat, potatoes, sweet potatoes, carrots, radishes, seafood, etc.
Benefits of eating curries
Many studies have shown that ingredients in curries probably support us to prevent several diseases such as colon cancer and Alzheimer’s disease. Some studies also have indicated that the response of pain receptors to hot ingredients in curries might lead to the development of endorphins in bodies. For such seasons, curries are believed to be one of the most vigorous stimulants.
With a complex sensory response to a range of spices and flavors in curries, a natural curb is obtained, causing the next carvings and followed by a demand to turn to a spicy curry. It is said that curries are an addictive component when using while other researchers have argued that addiction is an ideal term to mention in this case. Other studies also suggest that curries have anti-parasitic properties.