Curry Clarification

I wanted to let everyone know that I will be posting my Indian curried recipe next week. And I wanted to clarify that Ethnic Curries (Indian, Thai, etc) are not the same as the yellow curry powder you get from McCormick or find in egg salads or chicken salads.
Just for the record, I don't even have that in my pantry because something about those flavors just makes me sick.
Indian curries vary in technique, but are a mixture of spices like fennel, cumin, coriander (cilantro seeds), cayenne, paprika, turmeric and more. Sometimes the seeds are used, sometimes the ground versions. Just depends.
Thai curries I refer to usually are more chilies plus lemon grass, kefir lime leaves, coconut, etc.

If you were worried that I was using the yechy yellow curry powder, rest assured the recipes I am making are much more complex and tasty than that. I particularly like these recipes because they take something as simple as a vegetable and spice them up, make them fun and you will want to simply snack on just this. I kid you not!
From a health perspective, herbs and spices are considered a booster food in my book. They pack a good amount of trace elements that you don't get from other foods. We know that for example, yellow spices like turmeric and saffron are very good for liver support. We also know that things like