Mixes of spices. The Indian mix

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Almost a recognition and popularity the Indian mix of spices kerri worldwide has won. Having begun the travel from India it has gone on immense open spaces of Asia, then has been delivered by Englishmen to Europe, America, Australia. For today kerri is the most widespread mix of spices all over the world and it is applied in the big scales in cookery, a home cookery and in the food-processing industry, especially by manufacture of canned food, dry soup concentrates, and also to sauces kerri. This mix is on sale in the form of a powder for the use in house cookery and the enterprises of a mass food as seasoning to vegetable, meat, rice, etc. to dishes.

Naturally, the structure kerri changed depending on local, national and traditional tastes and, thus, there was a set of versions and marks kerri.

Usually the structure kerri includes from 7 to 12 components, and at times even till 20-24 components. But the sheet of plant Murrei Keniga which independently is not applied, and also a powder of roots kurkumy should be an obligatory component kerri sheet kerri , that is.

In some countries of the East, and also Europe and America where on local conditions it is impossible to get sheet kerri, it replace fenugrekom. So, presence in a mix fenugreka and kurkumy already are a sign kerri. Actually kurkuma makes 20-30% of any mix kerri so important and constant components are a coriander (20-50%), fenugrek (5-10%) and red pepper, more often kajensky (1-6%), All these components together make from 46 to 96% of a powder kerri while the others 10-15 components make the others of 4-54% in various structures kerri and urged to give to this mix of spices this or that shade of the aroma put on an invariable basis from four basic spices.