It actually exists, the curry tree ( Murraya koenigii ), whose leaves are a compulsory ingredient to almost all curries. However, this spice has nothing to do with the well-known curry, as this is not an independent spice, but a spice mixture.
Curry: A relic from the colonial era
The word "curry" and the curry powder are an English invention. The word "curry" originated in India during the colonial period, because "kaari" or "kaaree" is used here to refer to sauce dishes and stews with vegetables and rice. In India, the various spice blends for preparing the curry called "Masala" (= mixture). The Indian curry dishes get their name from a combination of the main ingredient and the masala (eg chicken masala).
In the UK curry became a standardized spice powder, which was adapted to the European taste. The curry powder used since then, however, find no use in Indian cuisine, but are made in India only for export.
Sweet, spicy, mild or spicy: the art of curry mixing
In total, up to 36 different spices can be used in the curry. An important component of the curry blend is the turmeric root, which also gives the curry the intense yellow color. Other ingredients include mustard seeds, fenugreek, ginger, cardamom, red or black pepper, coriander, cumin, cloves, chillies, cinnamon, allspice, mace, calamus root, celery seed and laurel.
The Indian curries are regionally different in each household freshly put together. For this purpose, the spices are usually roasted and then minced in a mortar or in the mill. The variety of these spice blends is extremely varied, and it is recommended for the creative chef of European cuisine, these taste sensations once even by the production of their own curry spice mixtures.
Curry: enjoy healthy
Curry not only serves as a tasty spice, it also has a positive effect on your health. For example, the regular consumption of curry should prevent lifestyle diseases, inhibit inflammation, stabilize cholesterol and have a positive effect on diabetes. Even cancer patients should not underestimate the healthy effects of Curry. The curry ingredient turmeric namely weakens the cancer cells and thus inhibits tumor growth. At the same time, healthy cells are strengthened and diseases are prevented.
Studies have also shown initial promising results in the use of curry against diseases such as Alzheimer's or Kennedy's disease. Curry's positive qualities, however, do not justify the regular enjoyment of Currywurst and Co. Instead of such fat foods, low-fat pasta sauces with curry or Thai curry dishes with vegetables and rice are much better suited to benefit from the spice's healthy effects.
Thai and Japanese curries
In Thailand, the curry dishes are called "Gaeng" or "Kaeng". It is usually dishes with lots of liquid, whose sauce is based on coconut milk. In contrast to the mostly powdered Indian curries, the ingredients in Thailand are rather put together in pastes. Curry is also very popular in Japan, where it is considered a Western dish because it only reached India via the British from India. The spice mixture is sold there as a block in three Schärfestufen. They are usually served with rice as a "kare raisu" (curry rice).
Make curry yourself
Dare to mix your own curry yourself. The spice mixtures have an appetizing effect. However, since their flavor vanishes at the latest after half a year, you should not invest too large stocks. If you want to achieve a particularly strong yellowing of your curry sauce, add a little saffron or turmeric. Because if you use too much curry powder, the curry sauce is not yellow, but bitter!