Curry: a work of art with herbs and spices
Everyone loves curry. But what is its delicious secret? The truth is, lots of spices and herbs are used in curry, which is what gives the dish its aroma, colour and spiciness. Because the spices and herbs used (fruits/seeds, flowers, roots, leaves, bark, etc.) are dehydrated, a great number are imported from overseas. In this manner, spices and herbs from all around the world contribute to making curry delicious.
The aroma of spices and herbs
The secret to the appetizing aroma primarily lies in the spices and herbs used to impart flavour.
When you catch the aroma of curry wafting from somewhere, you can’t help but think, “I want to eat curry.” The source of that enticing fragrance is primarily due to the spices and herbs used in this dish. Curry features spices like coriander, cinnamon, nutmeg, anise, which evoke thoughts of tropical regions, as well as cardamom, cloves, or allspice with sweet fragrances. Additionally, you’ll find distinctive smells of spices and herbs like cumin, star anise, dill, oregano, rosemary, sage and bay leaves.
The heat of spices
The secret to the tantalising spiciness that makes you want to eat more lies in the spices that add heat to curry. Even during the summer when you might lose your appetite, you can still enjoy a spicy curry. This is thanks to the spices used, which include black pepper, red chilli pepper, ginger and many others.
Compared to other dishes, curry has a unique colour, and this is largely thanks to spices like turmeric. Other spices such as paprika for red colour and saffron for a golden hue, also contribute to the distinctive colours of curry.