HERBS & SPICES
Currying Flavor By Carole Bucher
C
urries are delicious, aromatic spice blends that have their roots in many Asian cultures and countries including India, Pakistan, Sri Lanka (Ceylon), Myanmar (Burma), Thailand, Malaysia and Indonesia. These blends can be used to flavor nearly every type of food, from egg dishes to salads and fruit, to a wide variety of hot or cold entrees, and a nearly unlimited variety of side dishes. Experimenting with curry will greatly expand your culinary horizons, and may improve your health at the same time! Curries differ greatly in their taste and content, not only between countries but also within countries. For example, the curries of India are different than those of Malaysia and Indonesia and in India the curry cuisine in the north is not the same as that in the south.
Moreover, curry differences are also a result of the “chef factor.� Every good cook has his or her own special touch that goes into each meal and its flavorings; thus no two curries seem ever to be the same. While curry is essentially a spicy recipe, the way the spices and herbs are used differs widely from region to region. And not all curries are hot. In fact there are more mild curry recipes than hot ones. These are designed to give a cleverly balanced blend of spices and herbs, some of which have delicate and highly sophisticated flavors. In Indian cooking, for example, this contrast is demonstrated in the difference between the hot vindaloo and Madras curries and the mild kormas. Spices and herbs that are commonly used as the base for curries include coriander, cumin, cardamom and turmeric, especially in India. Depending on the recipe and region, other ingredients may include chili, curry leaves, garlic, ginger, garam masala (a sweet spice mixture), onions, lemon grass, cinnamon, and pepper and mustard seeds.
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28
August 2008