CURRY
The curry mix often includes some of the following spices: chili pepper, basil, caraway, fenugreek, celery, saffron, cinnamon, cardamom, dried onion, coriander, cloves, cumin, turmeric, fenugreek, ginger, mustard, nutmeg, pepper , cayenne pepper or tamarind. A condiment originating in India.
SUGGESTED USE;
Curry sauces are appropriate to accompany rice, vegetables and meats, from chicken breasts to grilled fish.
VITAMINS AND MINERALS
A tablespoon of curry of about 6 grams offers less than 20 Kcal but gives us almost 30 mg of calcium, 95 mg of potassium, 15 mg of magnesium, 2 mg of iron, 21 mg of phosphorus, and to a lesser extent this amount of this seasoning offers beta-carotene, vitamin A, folate, vitamin K, and vitamin E.