I was startled to find musings on the blogosphere yesterday casting doubts on the benefits of spices. The goodness in the masalas used widely in Indian cooking is well-documented and the subject of regular research.
I ain’t no geek but I do take a close interest in what I consume. (Apart from exotic cocktails, chocolate biscuits and chorizo – i am a really sucker for Spanish cured meats).
The main masalas in Indian food are the dried powdered spices, the whole spices and the “wet” ingredients like onion, garlic and ginger. Fresh herbs like coriander, curry leaves and mint are also used widely.
As a starter for ten, here’s the lowdown or shall I say upside (I am so full of PR slang today) on the beneficial properties of some every day Indian masalas from published research:
Not to dwell on my favourite subject of Indian takeway food, but you’re unlikely to enjoy any of these wonderful properties given their unfettered use of colour, oil and artificial flavourings.
So, please cook Indian at home. And enjoy a curry’s natural goodness straight from the masala box into the pan!