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Curry powder is a blend of various spices such as turmeric, coriander, cumin, and fenugreek. The active compound in turmeric, curcumin, gives curry powder its yellow color and strong antioxidant properties. The combination of spices in curry powder provides a complex flavor profile and can vary depending on the region it comes from.
Curry itself does not kill plants. However, some ingredients in curry powder, like cinnamon or cayenne pepper, may be harmful to certain plants if directly applied to them in large quantities. It is best to use curry powder in cooking and not as a plant treatment.
The curry leaf plant belongs to the phylum Tracheophyta, which includes all vascular plants with specialized tissues for transporting water and nutrients.
There are approximately 3.5 tablespoons in 55 grams of curry paste.
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