Essential Curry: A flavorful life by Haroon Waseem

Author:Haroon Waseem [Waseem, Haroon]
Language: eng
Format: azw3, epub
Published: 2018-05-20T16:00:00+00:00

Spices like star anise, coriander, cumin, and more bring complexity, flavor, and aroma to the curry

Astringency

Astringency is a dry and cooling sensation. Many foods which incorporate this quality also possess anti-inflammatory qualities. Turmeric, basil, fennel, coriander, and many other spices are astringent in nature. These herbs and spices form the backbone of many curries and more of their health benefits are being studied every day. It is this dry and cooling sensation of astringency that makes curries so satisfying to eat. It’s what makes one continue eating and coming back for more. One notices that curries developed in very hot and humid parts of the world. In its nature, curry is a cooling and drying food for the body. It is this incorporation of astringency that makes a spiced broth into a curry.

Pungent

Aroma of a curry is complex by nature. This quality was discussed in the previous chapter. It adds another layer of complexity to the curry that ultimately leaves the diner with another layer of satisfaction.

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