Conheça o curry indiano ou árvore do carril, Dela se extraí um ótimo tempero!

SUBSCRIBE TO THE CHANNEL When we think of Indian food, we immediately imagine dishes brimming with countless spices and their strong, different, and even exotic flavors. That yellowish curry powder we find in Brazilian supermarkets is a mixture of spices, such as cumin, turmeric, coriander, and cinnamon, among others. This mixture was created by the British during the colonial period to give an Indian flavor to their dishes. It's called curry because of the Indian word "karil," which the British learned and adapted. Indian masalas – which are mixtures of various herbs – have become an increasingly common ingredient in kitchens around the world. And the popular curry powder is also a spice blend globally associated with India. But it doesn't come from India. In fact, curry was the name given by the English to any recipe that included one or another Indian spice in its composition. Over time, they began selling a spice blend under the name curry. However, in India, the name for seasonings made from spice blends is Masala. A super popular ingredient in Indian recipes is Curry Leaves, which have nothing to do with curry powder or Masala. Curry leaves (from the scientific name Murraya koenigii) have been used for millennia in South India. They enhance the flavor of food, being used similarly to bay leaves (but without the need to remove them after the dish is finished, as they are chewable). Curry leaves have a number of therapeutic benefits. The best known are their anti-inflammatory, antioxidant, and antimicrobial properties. The leaves can be cooked or sautéed, giving a very fragrant, slightly citrusy and special flavor to dishes and stimulating the digestive system to function properly. The spice also keeps hair and skin healthy. It is used in treatments for skin problems, abscesses, detoxification, gray hair, insect and scorpion stings, liver problems, ulcers, excess gastric juice, diabetes, obesity, high cholesterol, and even cancer. It's good for heart health: it protects against heart and vascular diseases, has a vasodilating effect, and reduces blood pressure. The saffron present in curry is an antioxidant, anti-inflammatory, analgesic, anticoagulant, and antidepressant. It controls rheumatism, osteoporosis, and all bone pathologies. It's an antidepressant, releases endorphins, gives a feeling of well-being, and increases longevity. Curry leaves are very aromatic and release fragrance even when picking a few leaves from the tree. The taste is similar to lemon or pitanga leaves, but very mild and complex. When preparing dishes, it's advisable to sauté the leaves briefly in vegetable oil (or ghee) to release their aroma and phytotherapeutic properties. Two or three leaves are enough to flavor rice or beans, but Indian recipes generally use a handful of leaves. It's possible to find seedlings or seeds of... Curry leaves online. The plant requires little maintenance and grows well in tropical and subtropical climates. Dried leaves lose much of their aroma, so the tip is to use fresh leaves. These are also sold in some online stores or emporiums. It is possible to freeze them for later use. They last up to 1 month in the freezer. But too much curry can also be dangerous. Because everything that is good, in excess, can also have its bad effects. Curry is a potent anticoagulant and may be contraindicated for those who already have problems with poor coagulation. For some people, the use of curry has an irritating effect on the gallbladder, stimulating contractions that can be painful if you suffer from gallstones or obstruction of the bile ducts. But, except for these cases, everything in curry is too good! Medicinal Plants: Ancient Wisdom https://cutt.ly/tbUjijG