Curry (no salt) 1kg

Curry (no salt)- seasoning for meat, fish, vegetables, rice, salads, cheeses.

This term describes the two phenomena - all sorts of thoroughly seasoned dishes in South Asian style, a mixture of finely ground spices, whose number may vary from 5 to 30.


Firstly, it leads to increased levels of vitamin D in the body, which in turn facilitates the manufacture of the antimicrobial protein cathelicidin. Katelitsidinat protects the body from viruses and helps fight various types of infections.

Precisely because of the anti-inflammatory properties of curcumin is believed helps curry various forms of arthritis and joint inflammation. Scientists from Germany and the UK with astonishment found that curry sauce is one of the easiest ways to treat so-called. "Elbow tennis player", which also affects athletes and people whose work is connected with more loading arms.

Beneficial properties of curcumin go as far as it is believed that its regular intake can prevent the development of Alzheimer's disease, and people who eat curry 2-3 times a week are at lower risk of dementia.
But surely most hopes were curry in the fight against various types of cancer and cirrhosis of the liver.

Curry is extremely beneficial and tasty and in the form of a sauce, which can be prepared at home. For this purpose, one tablespoon flour fry in a little oil. Add 2 tablespoons of curry and the resulting mixture is diluted with milk or broth and salted to taste.

With the resulting sauce can Garnish meat, fish or vegetarian dishes.