FRIED COFFEE

As I began to research this post I came across the news that yellow curry has  properties that seem to effectively battle  esophageal cancer.

Dr Sharon McKenna, said,  “These exciting results suggest that scientists could develop curcumin as a potential anti-cancer drug to treat oesophageal cancer.“

Note:    curcumin is a component of tumeric,  which, in turn is part of the ginger family.  Fresh ginger is a marvelous thing, try a bit of it raw.    For a real treat sample some  crystallized ginger,   Vernor’s Ginger Ale,   or  Altoids Ginger, >>>> ( purchase here )

Years ago my experience with curry was limited to food prepared using curry powder from my spice collection.  It didn’t rock my world.

There came a day, however, that found me in an Indian restaurant with friends.   I am an adventurous eater, but my previous episodes with the powder-in-a-can had left me with a blase attitude toward curry.

Fortunately my table mates were of the share and taste it all variety.  WOW !, was I amazed.  this stuff bore no resemblance to the powder – I was hooked.     I was soon into each dish on the table;  eager to learn more about the wonderful tastes and flavor layers.

If you aren’t familiar with curries the yellow is a great place to start.  The flavor is milder than some due to the use of coconut milk, ( there are hotter  curries).

I’m still learning about Indian food.  Thailand  and  Africa use spices and herbs in a similar fashion.  Moroccan is a favorite.  There is something about the use of spices that we associate with sweet baked goods that really excite my taste buds when used in savory food.

There are curry powders,  pastes to buy and paste recipes, and garam masala.  This link provides a tutorial for Indian spices.

Go on a search for Asian , Indian, or African cuisine  and let your imagination loose.  Your tongue will thank you.