Skip to main content

Table 1 Composition of the spice blend used in a single serving portion of the curry meal

From: A single consumption of curry improved postprandial endothelial function in healthy male subjects: a randomized, controlled crossover trial

Spice Amount
Clove (g) 0.9
Coriander (g) 1.8
Cumin (g) 0.9
Garlic (g) 3.6
Ginger (g) 2.7
Onion (sautéed) (g) 9
Red pepper (g) 0.09
Turmeric (g) 4.5