Vanilla is native to Mexico and widely cultivated in Central America. In the 16th century, Spanish conquistadors conquered Central America and introduced vanilla and chocolate to Europe. The English name of vanilla is vanilla, which comes from the Spanish word "vanilla", which means "small pod" in Spanish. European herbs play a very important role in European horticulture. Many gardening departments and lovers have their own special herb gardens. They collect and cultivate all kinds of herbs and plant them in the garden, so that they exude all kinds of fragrance all year round, which is refreshing. It has been scientifically proved that some of these fragrances can sterilize, disinfect and repel insects, and some can regulate the central nervous system, which is very beneficial to human health and make people get rid of sub-health state. For example, mint can refresh the mind, and red basil can cure cough and diarrhea. Because of the multifunctional function of vanilla in Europe, the sales volume in the international market is huge. The vanilla produced in China is in short supply in the international market, and its development prospect is attractive. The word "curry" comes from Tamil, which means "many spices are cooked together". It is said that Curry's hometown is in India. There are many kinds of curry, including red, blue, yellow and white. Many countries eat curry, including India, Sri Lanka, Thailand, Singapore, Malaysia, Japan and Vietnam. I don't know the difference between different curries in different countries. It was not until the various introductions of the interviewed chefs were collected that the clues were clarified. India, the ancestor of Indian spicy curry, can be said to be the originator of curry. Authentic Indian curry will be made with cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Due to the heavy materials and less coconut milk, the spicy taste is reduced, and the authentic Indian curry is rich and spicy. Thai curry is very delicious. Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the flavor. The extra spices such as citronella, fish sauce and bay leaf make Thai curry unique. Red curry is the most popular curry in Thailand. Due to the addition of red curry sauce, it is reddish in color and spicy in taste. Thai green curry prawns, because of the use of coriander and lime peel and other materials, the curry is turquoise, and it is also a famous curry in Thailand, which is equally delicious. Malaysian curry is fresh and plain. Malaysian curries like to use coconut milk to reduce the spicy taste and enhance the flavor, so the taste is relatively flat. They used a variety of spices, such as tamarind, bay leaves, taro, etc., to make the curry spicy and moist, full of Nanyang flavor. Singapore curry tastes light and fragrant. Singapore is close to Malaysia, so its curry tastes very similar to Malaysian curry, especially the light and fragrant taste. In addition, Singapore curry uses less coconut juice, is spicy, and its taste is quite popular. Sri Lankan curry is a high-quality spice. Sri Lankan curry has a long history as Indian curry. Because the spices produced in Sri Lanka are of better quality, the curry made seems to be more delicious. Sri Lankan curry fat beef pot is rich in seasoning, no wonder it is very fragrant, but the spicy taste is lighter than Indian curry. Every bite of the fat cow pot that absorbs the essence of curry can make you fully experience the unique fragrance of curry. Curry, called Ma Sala; In India; To understand Ma Sala, you must first understand peppers-Indian mirch, red lal and green hari. Only the red ones are used to cook curry, but not only the red ones are cooked, but also the yellow ones are green, the orange ones are brown, and all the large, medium and small ones are spicy. Please appreciate the red and green spots, from the least spicy to the most spicy, and you will know that there are many kinds of curry, and the depth is the same in the whole country. There are red, blue, yellow and white by color, and more than ten kinds of curry with different flavors by details of ingredients. When these different spices are mixed together, all kinds of unexpected and rich curry flavors can be formed. Curry is the crystallization of spices. It is said that spices make up curry, which stems from the fact that the main meat in India was mutton with very strong smell at first, and a single spice could not remove its smell, so it was cooked with thick juice composed of various spice powders. This is the source of curry. Later, spices and curries were introduced to European countries, where meat was the main food. In order to facilitate storage and transportation, spices are exported in the form of dry goods, and powdery spices are popular so far. Authentic Indian curry will be made with cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder, peppers and other spices. Because of the heavy ingredients and the fact that coconut milk is not used to reduce the spicy taste, the authentic Indian curry is rich in spicy taste. Coconut sauce was added to the curries in Singapore, Malaysia and Thailand to reduce the spicy taste and enhance the flavor, while the curry in Sri Lanka has a unique flavor. Curry is the crystallization of spices. Because curry is a combination of different spices, humans have used many spices since ancient times, mostly for medical treatment. At the same time, spices play a very important role in a country's economic value, and many countries that produce spices also get rich by producing a large number of spices. Some people even store spices in jewelry boxes, and their precious situation can be seen. The earliest countries producing spices are Indian, Indonesian and China. India is the best example. Why India has made such great achievements in spices is believed to be due to their hot and humid weather all the year round. Hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and taste of food, but also promote the separation of gastric juice, greatly increase appetite, make food last longer and suit the weather in India. Curry is made of spices, which originated in India when mutton with strong smell was the main meat. A single spice failed to get rid of its smell, so it was cooked with a thick juice composed of a variety of dry spice powders, and the effect was surprisingly good. This is the origin of Tamir curry. "Cali" means "sauce made of different spices"-now translated as "curry" by China people. Later, spices and curries were introduced to European countries where meat was the staple food, and nobles regarded them as treasures. Some people even say that a large number of ships were built to facilitate the import of more spices and promote the development of shipping. It was at that time that different spices, the raw materials of dry curry, became more popular. Because shipping takes time, spices are exported as dry goods to avoid deterioration. Until today, spice powder is still very popular. With the progress of the times, it has become more and more convenient to make curry. It used to be dried and ground, and then mixed and seasoned. Now solid curry blocks and even packaged curry that can be heated and eaten can be seen everywhere. Curry has become a convenient, economical, fast and healthy food.