The ingredients used to make a curry are beneficial to our health and contain powerful antibacterial and antioxidant properties – what are they?

Garlic
is a natural antibiotic and a member of the onion family, it forms the base of marinades and most sauces in Indian cooking.

Ginger
has been traditionally used to warm the body and aid digestion eg. Ginger Tea .

Turmeric
is a member of the ginger family and for hundreds of years has been used in India as an antiseptic, to treat cuts and open wounds.   It is also used as a natural colour in many Indian dishes.

Chillies
are used in Indian dishes in varying degrees for colour and heat.  The spiciness of chilli comes from a substance called capsaicin, which is mostly contained in the core (white part) of the chilli and its seeds.  Chillies are very high in vitamin C.

Cumin
is used in cooking all over the Indian sub-continent, it is often fried whole in hot oil or ground as part of a spice blend.  Cumin has a great flavour and is often used in India as a digestive.

So eat a curry a day and keep the doctor at bay!