Curry paste

Curry paste is a concentrated mixture of ground spices and fresh herbs used as a base for preparing various dishes in Asian cuisine, especially Indian, Thai, and other Southeast Asian cuisines. This paste can include ingredients such as chilies, garlic, ginger, onion, cilantro, cumin, turmeric, basil, and other seasonings that vary depending on the region and the type of curry to be prepared.

Origin: Curry paste has its roots in the culinary tradition of South Asia. In India, spice combinations known as "masalas" are used to create similar pastes, while in Thai cuisine, curry paste is essential and is often divided into varieties such as red, green, yellow, among others, each with its particular flavor profile.

Properties: In addition to providing an intense and complex flavor to recipes, curry paste contains ingredients with multiple health benefits. It is rich in antioxidants, has anti-inflammatory properties, and can help improve digestion thanks to spices like ginger and turmeric. It is also an excellent way to incorporate vibrant and authentic flavors without the need to use many loose spices.

Synonyms in Spanish (Latin America): Curry paste may also be referred to simply as curry pasta or curry mixture in paste form. In some places, it is common to refer to it as spiced curry paste, although there are no very specific synonyms beyond these name variations. In general, the term curry paste is widely recognized in the culinary field.