Curry

Curry has deep roots in Indian cuisine, where it is one of the most recognizable and characteristic spice blends. The name "curry" comes from the Tamil word "kari," meaning sauce or mixture of spices. Typical spices used in curry include turmeric, cumin, cardamom, coriander, chili, cinnamon, sage, nutmeg, mustard seeds, garam masala (a spice blend), dried garlic, and many others.

Depending on the region and personal preferences, curry can be spicy or mild and aromatic.

Curry is commonly added to vegetable, meat, and fish dishes, as well as to lentils, chickpeas, beans, soybeans, peas, and rice. It imparts a distinctive flavor and aroma to dishes, aids digestion, and has anti-inflammatory and antioxidant properties. Additionally, curry is known to support brain function.

Storage: Keep in a closed container in a cool, dry, and dark place.