Curry

History:

Curry is a blend of dried spices and herbs that has been enjoyed for centuries in the Indian subcontinent, and although there are vast regional variations (with recipes from Bangladesh, India, Thailand, Sri Lanka, Malaysia and Indonesia), the most common ingredients are Allspice, Cinnamon, Cloves, Coriander , Cumin , Fenugreek , Ginger, Mustard, Nutmeg, Turmeric (also known as Curcumin) and Capsicum  (also known as Cayenne or chili/red pepper). The term Curry isn't actually used in India, except as a term appropriated by the British to categorize a large variety of spicy and pungent soups and stew preparations and other spicy dishes common in India. The word, Curry, is said to be derived from a Tamil word, kari, that was used to describe the blend, and it was included in the Hobson/Jobson Anglo-English Dictionary of 1886. The spread of Curry beyond its home is inextricably linked to the presence of the British Raj in India. The British Army and civil servants acquired a taste for the "Curries" and brought the dishes back home (or to other parts of the British Empire), adapting them to their own tastes, and although many people refer to Curries as being "hot," this is not always true because of the various cultural influences involved. For example, Hindu, Muslim and Portuguese influences have created the pungent and distinctive vindaloo of Goan cuisine, as opposed to the milder kormas Curry; and most of the Curried dishes so popular today in the United Kingdom are distinctly Bangladeshi. It is easy to see why the multi-spiced dishes have become popular throughout the world; but more importantly, the combined natural herbs and spices in Curry have created a fine stomach tonic and a wonderful gift to your good health....and taste buds.

To see how Curry can support your good health, visit our individual pages for the single herbs in the History paragraph above that we have custom-blended for you as a tonic for your optimum fitness. In addition, recent studies completed at Johns Hopkins have indicated that compounds in Curry (notably Curcumin-Turmeric) may, in fact, help inhibit colon cancer; and here, you can read their entire article entitled "Compounds in Curry, Onions May Help Prevent Colon Cancer." Much recent science shows great promise for these compounds in the management of several malignant diseases, including prostate, colon, esophageal and breast cancers.

Research (2011) from two European universities refers to Curry (again, notably its Turmeric/Curcumin presence) and its potential support for inflammatory diseases, such as tendonitis, arthritis, rheumatoid arthritis and possibly metabolic diseases.  For full details, click on Anti-inflammatory Curry Extract May Reduce Tendonitis.  

Recommended Dosage:
Take one (1) to two (2) capsules, two (2) times each day with water at mealtimes.

Contraindications:
Currently, there are no known warnings or contraindications with the use of Curry Herbal Supplement. It should be noted here that our specially-blended Curry above has no relation to the "Curry Plant" or "Everlasting Flower" of the daisy family (Helichrysum italicum), a savory that is added to foods to give them a "curry-like" flavor.

Capsule Information:
Our Curry supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs."

Special Note:
If any medical terms on our website are confusing or unknown, we have compiled a small dictionary of terms for you. Click here for our Definitions, and go directly to the word in question for further information.

Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.