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With their intoxicating spices and complex flavours, Indian curries are enjoyed the world over.
印度咖喱因其美味的香料以及多样的风味风靡全球。
Now, in a study of more than 2,000 recipes, scientists have discovered the secret behind curry's popularity on a molecular level.
现在,通过对2000多种食谱的研究,科学家从分子水平上发现了咖喱风靡全球背后的秘密。
They claim that unlike Western dishes that tend to pair similar flavours together - such as beer and bee f - Indian dishes use at least seven ingredients that do not contain overlapping flavours.
他们解释道，并不像喜欢把味道相近的东西在一起的西方的吃法(例如牛肉加啤酒),印度菜中一股要用至少七种不同风味的食材。
Researchers at the Indian Institute for Technology in Delhi looked at how often overlapping flavour comp ounds were used in a dish's ingredients.
位于德里(印度城市)的印度研究所的研究人员着重研究了菜肴中具有相同风味的化合物出现的频率。
They reviewed of recipes on TarlaDalal.com, studying the subtle molecular-level differences that distinguish the cuisine, according to a report in the Washington Post.
根据华盛顿邮报中的一篇报道,研究人员们研究了TarlaDalal网站上的食谱,他们从分子的水平上细微的差别来区别不同的菜肴。
'We found that average flavour sharing in Indian cuisine was significantly lesser than expected,' researchers wrote.
研究人员写道"我们发现,印度菜肴中出现相同风味的化合物的概率比预料中要低得多。"
The study found that ingredients such as garam masala and bell peppers are usually teamed up with other ingredients that have no chemical similarity.
这项研究发现,像是辛香料和青椒这些材料一般都和那些与它们化学成分不同的材料搭配。
This is in contrast to Western dishes that share like flavours. Chefs, for instance claim that seemingly incongruous ingredients, such as chocolate and blue cheese, can taste good together because they share similar compounds.
这与西方的习惯是不一样的.例如,厨师们会说,看起来搭配不协调的东西吃起来会很好,像是巧克力加蓝奶酪,他们搭配起来味道很好是因为它们的化学成分相似。
An example is acetal, which can be found in whiskey, apple juice, orange juice and raw beets. Strawberries, meanwhile, have flavour compounds that match white wine.
乙缩醛就是一个例子,威士忌,苹果汁,橘汁和原料甜菜都含有这种物质.并且,草莓跟白酒也很搭。
In Indian dishes, the more overlap two ingredients have in flavour, the less likely they are to appear in the same Indian dish, the scientists said.
科学家说,在印度,两种食材的风味越是接近,它们就越不可能出现在同一道菜中。
Researchers believe this makes the dish more tasty as the ingredients each bring their own unique flavour to the dish, rather than simply blending in.
研究者相信这会使食物更加可口,因为菜中每一种材料都散发着自己独特的风味,而不是简单的混合在一块。
Out of the 381 cooking ingredients in the world, the research team from that Indian food uses 200 in their cuisine.
在世界上的381种烹饪原料中,研究团队发现印度菜肴中出现了其中的两百种。
'Each of the spices is uniquely placed in its recipe to shape the flavour sharing pattern with rest of the ingredients,' the researchers said.
"每一种香料都被唯一的使用在了适合它的菜肴中,这样能使它的味道与其他食材相得益彰."研究人员说到。
Previous research has found curry could actually be good for you, easing arthritis and even protecting people from Alzheimer's.
之前的研究发现,咖喱能有助于人们的健康.它可以缓解关节炎甚至还能预防老年痴呆。
Most curries contain turmeric, cumin, allspice, cardamon, ginger, garlic and capsicum - spices with stro ng anti-bacterial properties.
大多数咖喱含有姜,孜然多香果粉（一种香料），豆蔻，生姜,大蒜和辣椒,具有较强的抗菌性能。
This is largely why they're found in dishes from hot countries, where meat needs to be preserved.
所以在热带国家菜肴中，我们会经常看到他们添加这类东西,因为那里的肉类需要保存。
Separate studies have found that garlic, cinnamon and cumin can destroy up to 80 per cent of meat-borne bacteria, while ginger can slow bacterial growth by 25 per cent.
一项独立研究发现,大蒜,肉桂,小茴香能够杀死80%的以肉为宿主的细菌,而姜可以使细菌的生长速度减慢25%。
COULD CURRY BE USED TO BANISH BAD MEMORIES?
咖喱可以用来消除不好的记忆吗？
A spice commonly used in curry could help erase bad memories, according to a study.
根据一项研究表明咖喱中常用的香料可以帮助消除不好的记忆。
Curcumin, a bright-yellow compound found in the root of the Indian spice turmeric, prevented new fear memories being stored in the brain, and also removed pre-existing fear memories, researchers found.
姜黄素，一个明亮的黄色化合物，在印度香料姜黄根粉末之中被发现，研究人员发现它可以阻止了新产生的恐惧记忆储存于大脑之中，并且可以删除原有的恐惧记忆。
It is hoped that the findings will help develop treatments for people suffering with psychological disorders.
希望该发现将有助于帮助心理障碍患者的治疗。
Psychologists from The City University of New York trained rats to become scared when they heard a particular sound. Scientists assumed the creatures were frightened when they froze.
纽约城市大学的心理学家训练老鼠当他们听到一个特别的声音的时候变得恐惧（条件反射）。科学家认为当动物恐惧时就会呆住。
Hours later, when the same sound was played to the rats, those who had been given ordinary food froze.
几个小时后，当相同的声音响起时老鼠（普通饲料饲养的老鼠）全部呆住了。
Yet the rats fed the curcumin-rich diet didn't freeze, suggesting their fearful memories had been erased.
然而，使用丰富姜黄素饮食的老鼠并没有呆住，这表明他们的恐惧记忆已经被抹去了。
