Curry powders in ready-to-use shakers
Some senior citizens experience a mental slowing down which may be improved by the simple use of curry powder, as shown by much new research.
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Please excuse the hastiness, but I'm caring for my father, who has Alzheimers.|
Mild Cognitive Impairment is the term now used for people who have short-term memory loss, but no dementia. Sources vary, but between 40% and 80% of people with MCI eventually develop Alzheimers Disease.
Nearly everyone I know attests to poor memory after about age 50. But not so in India, by all accounts. And not so for me, after adding curry powder to every meal (a good sprinkling). Within 2 or 3 days, a dramatic eradication of that "cloudiness" occurred. Anecdotal, sure. But far too important to ignore, if it proves to be universal.
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Curry: as used in India, this simply means "sauce"; Indian foods made with sauces are thus all "curries"
Curry Powder: a readily-available blend of spices which is a Western approximation of Indian spice blends, and typically contains turmeric, coriander, chillies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices
Masala: In India and her neighbors, a blend of powdered spices, of a specific type for a specific type of dish; said to be about 100 kinds of masalas in Indian cooking
Garam masala: A readily-available masala composed of delicate, heat-sensitive spices; thus, it is added at the end of cooking, after the flame has been turned off (see left)
Curcumin: Confusion exists in present usage of this word; Curcumin is the name for turmeric in many countries; however, expensive products called "Curcumin" are now being sold with the vitamins at health food outlets, and research on curcumin abounds in current medical literature. Some say that curcumin is the yellow oils that give turmeric its yellow color, and which are also used as both food coloring and textile dyeing. Others call these yellow oils "curcuminoids" or "curcumin extract." Curcumin has nothing to do with "Cumin" spice (see below). See the
Curcuminoids: Chemicals in turmeric that are being studied for their physiological effects; one group of curcuminoids comprises a potent yellow-orange volatile oil (see Curcumin Extract below); this oil contains three compounds called turmerone, atlantone, and zingiberone, among other substances
Curcumin Extract: The term used by Indian pharmacists to denote the potent and expensive yellow-orange oil which is the dye substance extracted from turmeric, used both for food coloring and for textile dye; has been used for centuries in India
Curry Leaves: A plant with small, dark green leaves (about 1 inch long) that give a mild flavor to Indian food; usually used fresh, not dried; they are sometimes included in Curry Powder, but do not give Curry Powder its name
Cumin: A small, warm-climate annual plant of which the seeds are used; often mistranslated as "caraway" in curry recipes due to similarity of the Indian words for both cumin and caraway, jeera, as well as nearly-identical appearance of the seeds; assume that "caraway" means "cumin" in curry recipes; "Cumin" has nothing to do with "Curcumin" (see above)
Chilli: Red chillies, also called Red Pepper or Cayenne Pepper in America
Chilli Powder: In Asia/Europe, the powder of pure red chillies -- this would be called Red Pepper or Cayenne Pepper in America; American "Chilli Powder" is a very different blend of spices, including cumin and with very little red chilli in it, used in Chili con carne, barbecue and "Texas" style cooking
Haldi or Haldie: The Indian name for Turmeric
Turmeric: A plant of which the root resembles ginger, and is used extensively in India, which produces almost the whole world's supply, as well as consumes 80% of that supply; botanical name is curcuma longa; is native to Southeast Asia, from Vietnam to the humid hilly regions of Southern India; Indian name Haldi