Curries come from various Asian countries including India, Sri Lanka (Ceylon), Myanmar (Burma), Thailand, Malaysia and Indonesia.

Curries differ greatly in their taste and content, not only between countries but also within countries. For example, the curries of India are different than those of Malaysia and Indonesia and in India the curry cuisine in the north is not the same as that in southern India.

In addition there is the chef factor. No two cooks make identical meals. Every good cook has his or her own special style and adds that individual touch to a meal.

Essentially a curry is a spicy recipe but the way the types of spices and herbs are used differs considerably from country to country.

And not all curries are hot. In fact there are more mild curry recipes than hot ones and these are designed to give a cleverly balanced blend of the various spices and herbs used, some of which have delicate and highly sophisticated tastes.

In Indian cooking, for example, this contrast is demonstrated in the difference between the hot vindaloo and Madras curries and the mild kormas.

Generally speaking, commonly used base spices and herbs include coriander, cumin, cardamom and tumeric,especially in India.

Depending on the recipe involved, other items can include things like chilli, curry leaves, garlic, ginger, garam masala, onions, lemon grass, cinnamon and pepper and mustard seeds.

In Thai, Malaysian and Indonesian curries a regular flavouring ingredient is shrimp paste and coconut or coconut milk is used consistently. Curries in these countries can also be hot or mild and due to the coconut content are often sweet tasting. In Thai cooking lime leaves and basil leaves are often used in curries which gives them a distinctive taste.

In Sri Lanka (Ceylon) spices are dark roasted which gives them a different flavour than Indian curries and meat items like chicken are skinned before cooking which also effects the flavour of a curry.

In Myanmnar (Burma) curries are based on garlic, ginger, onions and chillies and are generally watery and delicately flavoured.

Some curry recipes in Asian countries date back several hundred years and many of the meals we today take for granted were once the sole reserve of royalty and the rich.

An important point about curries - and most other Asian meals - is their health giving properties.

Many of the spice and herb ingredients used provide exciting and satisying tastes but they also have long established health and medicinal values. This is additional to the vitamins and protein provided by the meals.

Added to this are the health benefits of the fresh vegetables that are usually included in curries.

For easy and quick preparation, there are now many and varied curry powders and ready-made curry sauces and pastes available but nothing can beat the taste of a curry prepared with fresh herbs and spices.

Finding a curry to suit your palate is a matter of trial and error. Unless you are accustomed to hot spicy food it is best to start with mild curries. Once you find a recipe you like you may soon join the millions of curry addicts around the world.

Written by James Larkin