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カレー(オオバゲッキツ)
カレーは、今日では西洋でも広く知れ渡っています。クミン、コリアンダー、ターメリックやチリなどのバラエティーに富んだスパイス（乾燥、フレッシュともに）を使った香り高い料理として。肉、野菜や、魚などが含まれており、ご飯やパンと一緒に食べられます。
カレーという言葉の起源としては様々な説がありますが、比較的有望なのは、スパイシーソースいう意味があるタミル語の“カリ”の英国版という説です。
インドの英国植民政策によって、18世紀にこの名前が使われ、伝統的な境界を越えて、カレーの流行が促進されました。そして、それぞれ個人の好みの味に合うように、手が加えられ、改造されてきました。
カレーの起源は、インド大陸でのそれぞれの地方ごとにある、何百年も続く特徴的なインド料理のスープやシチューまでさかのぼることができます。最近では、その他の南アジアや東南アジアの国々のスパイス料理についてもカレーと言われています。
日本では、インドの地方ごとにあるスタイル、伝統的に好まれている辛さとは違って、かなり甘くなった味のものが、カレーとして広く受け入れられました。
確かに、日本人はカレーを週に4回食べているという報告レポートがあるように、日本では、カレーを好む人たちはいるようですが、イギリスが明治時代（1868-1912）に紹介した本物のインド料理とだいぶ違ったものになっています。
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カレーの歴史についてのさらに詳しい情報は、以下のウェブサイトをご参照下さい。
- Wikipedia - Curry(English)
- オオバゲッキツ(日本語)
Fresh smell of curry leaves inspired to open this restaurant. I would rather close my restaurant, if I can't get curry leaves! ~ Tokyo Restaurant owner
Curry Leaves
It's not authentic curry (South Indian) if there is no curry leaves
An essential herb contributing regularly to the wellness and healthy living・・・！
Recently in Japan there is a growing interest about South Indian cooking, and both Indians as well as Japanese were looking for fresh curry leaves. Due to the weather conditions, except for few Okinawa island, it is not possible to grow curry leaves in normal conditions. Some enthusiasits are trying to grow in regulated forms but it is often struggle and less output.
About curry leaves
Murraya koenigii is the botanical name given to the Curry leaf tree commemorating the botanist Johann Gerhard Koenig. This tree is native to India, Srilanka and Bangladesh. People of South Asia managed to spread this tree in South China, Malaysia and South Africa. Popularly known as 'karibevu' in Kannada, 'kariveppilai' in Tamil and Malayalam, 'karivepaku' in Telugu, 'kari patta' in Hindi, 'limda' in Gujarati and 'karapincha' in Sinhalese, 'daun kari' in Malaysia. The most common sounding word in the names is kari means black. Since it belongs to the Neem family, its name 'karibevu' in Kannada means 'black neem'. The word 'curry' originates from the Tamil word 'kari' meaning spiced sauces.Curry leaves are used in almost all type of cuisines - dry curries, gravy curries, Rasam/Sambar (soups), chutney etc., The fragrance and flavor of the leaves are unmistakable. It is either added to the dish in the beginning and boiled or added to the seasoning poured over the prepared dish and mixed. The stems are also crushed and added to boiling dals and rasam, but they are removed just before serving. It is added to yoghurt to churn out a spicy masala yoghurt best enjoyed in summer. It helps to cool down the body. Curry leaves are best used fresh.
Research has shown that it is very effective to treat diabetes. An enzyme called pancreatic alpha-amylase enzyme present in the digestive system helps to breakdown the starch that we eat in our diet to a simple sugar, glucose. Curry leaves contains special compounds that inhibit this enzyme. This means that the rate at which starch is broken down by the enzyme can be slowed.
Other medicinal (Ayurvedic) properties include antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping it healthy and long. They also contain iron.
Composition of curry leaves
- Moisture 66.3%
- Protein 6.1%
- Fat (ether extract) 1.0%
- Carbohydrates 16.0%
- Fiber 6.4%
- Minerals (Calcium, Iron, Phosphorous, vit. c) 4.2 %