Ethiopian curry: properties, benefits:
We find Ethiopian curry in all the famous and traditional dishes of the country, including Ye Mesir azifa, wots (Ethiopian stews), teff biscuits, the Ye assa Wath, the Khibé, the Selatha, Azifa be Khariya, Tibs and Doulet.
It is so exceptional that it expands rapidly in the rest of the world, much more than the mix of spices Masala and Tandoori, by their very nature sweeter. The Ethiopian curry 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 countering neurodegenerative diseases such as Alzheimer's.
The action of the substances contained in the curry also provides valuable help against diabetes. The mixture of curry madras highlights those anticancer properties and those of slowing down prostate cancer. There are different types of curries, intended as a mixture of spices and widespread especially in South East Asia.
Among these also the English curry, and the Madras curry. In Singapore, for example, yellow curry is prevalent, 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. It goes well with all meats: red, white, poultry, game, lamb, pork. Same thing for fish, shellfish and seafood.