Why Indian food is so delicious: Scientists say our love of curry is down to a lack of overlapping flavours :- Scientists studied the chemical compounds in 2,000 Indian dishes
They found ingredients were teamed together that had no similarity
This is in contrast to many Western dishes that tend to pair flavours
Out of the 381 cooking ingredients in the world, Indian food uses 200
Out of the 381 cooking ingredients in the world, the research team from that Indian food used 200 in their cuisine. 'Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients,' the researchers said
'Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients,' the researchers said
This is in contrast to many Western dishes that tend to pair flavours
Out of the 381 cooking ingredients in the world, Indian food uses 200
Out of the 381 cooking ingredients in the world, the research team from that Indian food used 200 in their cuisine. 'Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients,' the researchers said
'Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients,' the researchers said
COULD CURRY BE USED TO BANISH BAD MEMORIES?
A spice commonly used in curry could help erase bad memories, according to a study.
Curcumin, a bright-yellow compound found in the root of the Indian spice turmeric, prevented new fear memories being stored in the brain, and also removed pre-existing fear memories, researchers found.
It is hoped that the findings will help develop treatments for people suffering with psychological disorders.
'Each of the spices is uniquely placed in its recipe to shape the flavour sharing pattern with rest of the ingredients,' the researchers said.
Previous research has found curry could actually be good for you, easing arthritis and even protecting people from Alzheimer's.
Most curries contain turmeric, cumin, allspice, cardamon, ginger, garlic and capsicum - spices with strong anti-bacterial properties.
This is largely why they're found in dishes from hot countries, where meat needs to be preserved.
Separate studies have found that garlic, cinnamon and cumin can destroy up to 80 per cent of meat-borne bacteria, while ginger can slow bacterial growth by 25 per cent.
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