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Sweet Curry
Curry (/ˈkʌri/, plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies . Some limit the use of the term curry to dishes prepared in a sauce,but curries may be "wet" or "dry". A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient.
Sweet curry Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | A dominant taste sensation that is perceived in the curry, providing a pleasant and sugary flavor. |
| Sour | 3. Flavor Profile Salty: | |
| Bitter | 5. Flavor Profile Umami: | |
| Astringency | 7. Flavor Profile Spiciness: | |
| Texture | Firmness | 11. Texture Tenderness: |
| Moisture | 13. Texture Dryness: | |
| Graininess | 15. Texture Elasticity: | |
| Nutritional Value | Macronutrients | 17. Nutritional Value Micronutrients: |
| Fiber | 19. Nutritional Value Phytochemicals: | |
| Color | Natural Pigments | 21. Color Maillard Reaction: |
| Caramelization | 23. Aroma Volatile Compounds: | |
| Aroma | Essential Oils | 25. Aroma Fermentation: |
| Chemical Composition | Acidity/Alkalinity (pH) | 27. Chemical Composition Water Activity (aw): |
| Enzymatic Activity | 29. Cooking Behavior Heat Conductivity: | |
| Cooking Behavior | Water Retention | 31. Cooking Behavior Oil Absorption: |
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