Curry ~ Flavor unleashed* DESCRIPTION Curry is a dish that originated in the South Indian state of Tamil Nadu. The word "curry" comes from the Tamil word "kari," which means "sauce." The British living in India during the 18th century called spiced dishes with a thick sauce or gravy "curry." To make curry, use different aromatic spices, dry roast or sauté them in clarified butter, and cook them with onions and tomatoes to form a thick gravy. Various methods for making curry depend on whether it is vegetarian or non-vegetarian. To fully enjoy the advantages of Ayurvedic spices, it is essential to use the best spices with no fillers, colors, or additives and choose cooking methods such as dry roasting, sauteing, and simmering to preserve their nutrients and enhance their flavor. Ayurvedic Golden Ghee is the best option for these techniques as it is an excellent fat that won't quickly burn and delivers more healing nutrients into the digestive system. BENEFITS "According to Ayurveda, a person with a healthy gut is happy. A healthy gut can prevent many diseases. These spices also benefit our health as they are rich in various nutrients, minerals, and antioxidants. Each spice can support healthy gut bacteria. The blend of spices in curry is an antioxidant and antimicrobial, promoting digestion and food elimination. "The kitchen in India is considered nature's pharmacy." Some of us call it our spice kitchen. Ayurveda highly recommends using custom spice blends or individual spices to balance the body. ENERGIES / DOSHAS The Serengeti blend of all the spices in the curry helps balance all three doshas. INGREDIENTS Bay leaf - warming spice. Helps with Kapha dosha Cardamom - promotes digestion, calms acidity, and relieves constipation, gas, and bloating. Cinnamon - healthy digestion, deworms, and bad breath. Cloves - help with digestion, nausea, toothache, bad breath, deworming, gas, and bloating. Coriander calms acidity, promotes digestion, flushes toxins, and balances all three doshas. Cumin - Helps digestion, prevents stomach aches, reduces stress, fatigue, and anemia, and reduces menstrual cramps. Fennel balances hormones and combats free radicals, Fenugreek lowers cholesterol in its normal range and helps control blood sugar in the normal range. Hing (Asafoetida)- helps with digestion, acidity, gas, and bloating. Black Pepper - Increases appetite and helps with digestion (pitta body type must take in small quantities) Turmeric—Turmeric contains curcumin, which has anti-inflammatory and anticoagulant properties. This makes it a natural antiseptic and blood thinner. Use with caution. Ginger - Helps with digestion and nausea. Pippli fruit - Pippli has a pungent taste and mild heating properties, which can have a sweet post-digestive effect. SUGGESTED USE 1 to 2 teaspoons of curry spice to be used in food. To calm and balance all three doshas, always sauté Curry Spice in Ayurvedic ghee. CAUTION Individuals with a known medical condition should consult a physician before taking this Dietary Supplement. DISCLAIMER Recommendations, suggestions, or information shared on this website are only for the purposes of knowledge. At no time the above-shared information supersedes the advice of your general health care practitioner or doctor. Always take the advice of your doctor before you start taking any herbs. It’s also wise to check the labels of your prescription drugs and see if any suggested herbs are not contraindicated to your prescription. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
