With their intoxicating spices and complex flavours, Indian
curries are enjoyed the world over. Now, in an analysis of more than 2,000
popular recipes, scientists have discovered the secret behind curry's popularity
on a molecular level
Researchers at the Indian Institute for
Technology in Delhi looked at how often overlapping flavour compounds were used
in a dish's ingredients.
We found that average flavour sharing in Indian cuisine
was significantly lesser than expected,' researchers wrote.
The study found that ingredients such as garam
masala and bell peppers are usually teamed up with other ingredients that have
no chemical similarity.
Out of the 381 cooking ingredients in
the world, the research team from that Indian food used 200 in their cuisine.
'Each of the spices is uniquely placed in its recipe to shape the flavor sharing
pattern with rest of the ingredients,' the researchers said
COULD
CURRY BE USED TO BANISH BAD MEMORIES?
A spice commonly used in curry could
help erase bad memories, according to a study.
Curcumin, a bright-yellow compound
found in the root of the Indian spice turmeric, prevented new fear memories
being stored in the brain, and also removed pre-existing fear memories,
researchers found.
It is hoped that the findings will help
develop treatments for people suffering with psychological disorders.
Psychologists from The City University
of New York trained rats to become scared when they heard a particular sound.
Scientists assumed the creatures were frightened when they froze.
Hours later, when the same sound was
played to the rats, those who had been given ordinary food froze.
Yet the rats fed the curcumin-rich diet
didn't freeze, suggesting their fearful memories had been
erased.
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