Curry that makes taste buds dance

Curry is a blended sauce that is commonly found in cuisines in South and Southeast Asia such as India and Thailand. It is generally eaten with meat and staple food. The most famous curry cooking methods are from India and Thailand. Currently, curry has become one of the mainstream dishes in the Asia-Pacific region.

Curry is a compound seasoning prepared with turmeric as the main ingredient and various spices (such as coriander seeds, cinnamon, chili, white pepper, cumin, star anise, cumin, etc.). It has a spicy and sweet taste and a special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup, etc. It is a commonly used seasoning for Chinese and Western food. In many countries in Southeast Asia, curry is also an important sauce.

From India to United Kingdom

Curry goes international

Curry first refers to the traditional sauces eaten by local Indians. These sauces use different spices. The history of cooking with spices in India lasted for thousands of years before the arrival of the British. Archaeologists found mortars and pestle rods for spice spices, as well as several spices such as ginger, turmeric, cumin, and cumin, in the ancestral caves in the Indian River Valley. Later, the British went to the East to seek spices, and felt fresh when they saw everything. In 1598, the English literature mentioned for the first time that food eaten by Indians would be accompanied by various sauces. Two years later, the East India Company was established. A century and a half later, the British government directly controlled Indian affairs. Around 1810, a British food company customized a curry powder formula (mainly turmeric, turmeric, pepper), which was very popular in London. It was the first time that a “curry” formula was formulated, and it was added successively. Other ingredients. By the 1850s, curry had a place in the British diet.

Blending the spices used in curry

After the British-made Indian curry spread to Japan, it first became popular in the Japanese navy. It turned out that the Japanese navy was thinking hard about army meals at that time, and later found that cooking with curry powder, served with rice and stewed vegetables, is easy to import and easy to make; especially when eaten on board, the thick curry paste will not be overturned by the turbulent sailing Splashing, it’s perfect. After curry became popular in the Japanese Navy for a while, Japanese businessmen used their brains. They used curry batter and potato starch to make curry, and some added fructose, so Japanese curry was often spicy and sweet, and thick. Tasteful, more in line with the appetite of the Orientals, suitable for use with rice.

Curcumin, the main ingredient in curry

Molecular formula of curcumin

In this way, curry has evolved into a sauce that suits the tastes of people from all over the world. Therefore, the curry we understand, and the “taste of curry”, are actually originated in India, customized by the British, and further improved Indian sauces in Japan and Southeast Asia.

Although curry originated in India, the promotion of the United Kingdom is indispensable. In addition to the innovation, improvement and development of local conditions, it is now possible to have curry dishes of different regions and different tastes.

The magic curcumin in curry

The main ingredient in curry is curcumin, which is a chemical ingredient extracted from the rhizomes of some plants in the family Zingiberaceae and Araceae. Among them, turmeric contains about 3% to 6%, which is rare in the plant kingdom and contains diketones. Pigment, usually used as a coloring agent for meat products. Curcumin has the physical characteristics of reddish brown in alkaline liquid and yellow in neutral and acidic liquid, so it is also a natural acid-base indicator.

Not to mention that curcumin is used as a spice in people’s daily food, it also has commendable medicinal value. Curcumin is a natural phenolic antioxidant that helps to control blood lipids and promote calorie production. It has a certain preventive effect on cardiovascular disease. People with heart disease often eat curry or take curry extracts. Health products can benefit from it. The American Association for Cancer Research has shown that curcumin can also activate liver cells and inhibit cancer cells, which can play a role in the prevention of liver diseases and cancer. In addition, turmeric is a medicine that promotes blood circulation and stasis, which can accelerate wound healing and reduce scar formation.

Therefore, the curative effect of curry rich in curcumin has also been widely recognized. Turmeric powder, Sichuan pepper, star anise, pepper, cinnamon, clove and coriander seeds in curry contain spicy spices, which can promote the secretion of saliva and gastric juice, thereby increasing gastrointestinal motility and appetite. These spices can also promote blood circulation in the human body and achieve the goal of sweating. In addition, curry can also help reduce the postprandial insulin response, promote energy metabolism, make people consume more calories, and promote fat oxidation, thus preventing obesity. This shows that it is not surprising that curry can gain considerable popularity worldwide.

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Characteristics of curries everywhere

Indian curry

The authentic Indian curry is prepared with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chili peppers. Because of the heavy ingredients and the rarely used coconut milk to reduce the spiciness, the authentic Indian curry is spicy. Degree is strong and rich.

Thai curry

There are many types of green curry, yellow curry and red curry. The red curry is the hottest. Coconut milk is added to Thai curry to reduce the spiciness and enhance the aroma. The additional addition of spices such as lemongrass, fish sauce and bay leaf makes Thai curry unique.

Malaysian curry

Generally, local specialties such as banana leaves, shredded coconut and coconut milk are added, and the taste is slightly spicy. Since Malaysia is a country where many ethnic groups live, local Chinese, Malaysians and Indians all have different ways of cooking curry. For example, the local Chinese curry dishes are laksa noodles and curry bread. The former is to put the noodles in the curry soup, served with soy bean sprouts, cockles, chicken, long beans, lentils, etc., and the curry bread is to put curry chicken Simple dishes into bread.

Singapore Curry

Singapore is close to Malaysia, and its curry taste is very similar to Malaysian curry, with a mild and fragrant taste. In addition, the coconut milk used in Singaporean curry makes it less spicy and more popular.

Japanese curry

Japanese curry is sweet because it contains concentrated puree. Although Japanese curry is denser, compared to similar dishes in India, the flavor of spices is still far behind. The three standard configurations of potatoes, carrots and onions have become the key to distinguish Japanese curry from Indian and British curries. In addition to bibimbap, Japanese curry can also be used as a soup base for pasta such as ramen and udon. There is also a special cuisine called soup curry in the Sapporo area of ​​Hokkaido.

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How to remove curry grease stains on clothing?

General clothes can be soaked in curry oil stains with clean water, then rubbed in 50℃ warm glycerin detergent, and finally washed with clean water; if the clothes are cotton or hemp, they can be scrubbed with 10% ammonia solution; If the clothes are silk or wool, soak in 10% dilute acetic acid aqueous solution, then rinse with clean water; the curry grease stains on white clothes can be scrubbed with 5% strength sodium hypochlorite aqueous solution, then wash with detergent, and finally use clean water Rinse well.

Spices that make taste buds bloom

Distribution map of taste on tongue

The process of surfactant cleaning the stain

Structure diagram of taste buds

Has the spicy curry dishes made you salivate? In fact, the reason why we can taste the wonderful taste of curry, which is a special food, depends on our little helper in our mouth-taste buds. These taste receptors are mainly distributed on the surface of our tongue, mouth and pharyngeal mucosa. However, although these taste buds are densely distributed on the surface of our tongue, the sensitivity of taste buds in different parts of the tongue to different taste stimuli is different. Generally speaking, the tip of our tongue is more sensitive to sweetness. It is more sensitive to sour taste, the front sides of the tongue are more sensitive to salty taste, and the soft palate and tongue base are more sensitive to bitter taste.

Next, let’s take a simple small experiment to see how the taste receptors in the mouth “work”.

First taste one orange (or drink a sip of orange juice), then carefully brush your teeth with toothpaste and rinse your mouth, then eat another orange (or drink a sip of orange juice), you will find that this originally sweet and delicious orange (or orange juice) Not only is it bitter and unbearable, the sourness in it is even magnified several times. What’s the matter?

It was originally caused by surfactants in toothpaste. These surfactants affect the tongue’s response to taste substances.

Sodium lauryl sulfate (Note: sodium lauryl sulfate is a synthetic surfactant refined from petroleum) is widely used in daily chemical products such as toothpaste, and it will inhibit the sweet taste receptors on our tongue and “wash away” at the same time The ingredients that suppress the bitter taste on our tongue make us more sensitive to bitter taste. Therefore, after brushing our teeth, we will feel that the sweetness of oranges decreases and the bitterness increases.