Curry powders are an ancient and traditional part of Indian cuisine, used almost universally to flavor meat, vegetables, and fish. The curry powder familiar to Western cuisine, available in most supermarkets, is a blend composed primarily of powerful antioxidant and antibacterial spices, turmeric, coriander, and cumin. Not only do these spices give curry its distinctive flavor and orange color, but also its cancer-fighting properties.

Turmeric is a source of the healthy phytochemical, curcumin. Animal and laboratory studies have suggested that curcumin can successfully slow the growth of and even diminish cancer cells. However, these effects have not yet been proven in human tests. Cumin, rich in iron and antioxidants, is no slouch either, and coriander has well known antibacterial properties. Each has the ability to help lower “bad cholesterol.” Also being studied is cumin’s possible ability to protect against stomach ulcers and even Alzheimers.

Aside from turmeric, coriander, and cumin, most curry powders also contain fenugreek, celery seed, and cayenne pepper. These round out curry’s robust taste and increase its anti-inflammatory and anti-cancer properties. Curry powder can be found in various grades of heat, from mild to very hot, with the hottest varieties containing the most cayenne. Madras curry powders are always at the hot end of the scale.