Curry english, properties and benefits:
English or English Curry is a mixture that differs from the others by the different composition of the spices. It too has many properties.
It is useful for improving the digestive phase and regulating the metabolism. It has excellent anti-inflammatory and antioxidant qualities. The curative properties of curry are also useful against cardiovascular diseases thanks to its regularizing action on heart rhythms and blood circulation. Also influential in counteracting neurodegenerative diseases such as Alzheimer's. The action of the substances contained in the curry also provides valuable help against diabetes. In the English curry mixture, the anticancer properties and those of slowing down prostate cancer are highlighted. There are several types of curry, intended as a mixture of spices and widespread especially in South East Asia.
Among these also the Madras curry, and the Ethiopian curry. In Singapore, for example, yellow curry is especially widespread, while prik khing curry is widespread especially in Thailand. In India in particular curry is indicated with the term masala and although the basic preparation provides more or less the same type of spices, it is also true that there can be many different variations.
Garam masala and tandoori, for example, are the most suitable versions for vegetables or meat, while madras curry is the most spicy variety.
Depending on the place, then other elements can also be added to the classic ingredients, such as oil, clarified butter or coconut milk and yogurt.