Can Curry (the spice) be used in or as a replacement to gun powder?
967545
Theoritically, everything is possible!!\nIn my openion it might be possible after knowing the chemical compositions of the curry and design a gun accordingly (curry gun). \nBut I don't think it would work as a replecement of the current gun powder becasue you won't get enough gas pressure to propel the bullet.
226700
u can use , pepper , ginger , Cinnamon , curium
459675
Use Amens powder it will help.
255355
Sure, make sure you stock up on Chili Stain Remover and that you can stand the pungent odor of curry in the air. Train him early on how to bathe and use deodorant.
219490
eat some hot & spicy stuff rich in salt
175457
powder which you can mix with milk and bananas
735098
Regular salt will be just fine my friend.\nGood Q\nGood luck
1060395
no...\n\nTry Kaluha and gin though... mmmmm
537803
Spices and herbs don't contain salt unless they say on the label that they are a mixture of several things, salt included.  If you are on a low-sodium diet you can use just about any herb or spice.  But avoid most condiments like ketchup that have salt added for flavor.
1159186
It's curry and garlic. Arabic and Indian food can often make you kind of "smell like it"
57815
BE VERY CAREFUL, then you can follow the instructions on the website: http://chemistry.about.com/cs/howtos/ht/gunpowder.htm\n\nDon't get into any trouble!
367615
It would be great!  You can use all sorts of tough stuff to make rubs!  Great question!
849107
Yes, as long as the primer and the powder on the inside of the bullet doesn't get wet.  If the projectile is properly set in the casing, then water can't get inside and the bullet will still fire.
578572
Culinary Uses :-\n\nThe major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.\n\nAttributed Medicinal Properties:-\n\nFenugreek is a digestive aid. As an emollient it is used in poultices for boils, cysts and other complaints. Reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure. Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion, and loosens & removes excess mucus and phlegm. Fenugreek is also an excellent source of selenium, an anti-radiant which helps the body utilize oxygen. Fenugreek is a natural source of iron, silicon, sodium and thiamine. Fenugreek contains mucilagins which are known for soothing and relaxing inflamed tissues. Fenugreek stimulates the production of mucosal fluids helping remove allergens and toxins from the respiratory tract. Acting as an expectorant, Fenugreek alleviates coughing, stimulates perspiration to reduce fevers, and is beneficial for treating allergies, bronchitis and congestion. In the East, beverages are made from the seed to ease stomach trouble. The chemical make-up is curiously similar to cod liver oil, for which a decoction of the seed is sometimes used as a substitute. Many other properties are ascribed to it in India and the East and not surprisingly include aphrodisiac.
140833
Mostly sodium nitrate about 70%, about 20% sulfur, and 10% carbon.\n\nThe trick to making good black powder is that you have to have it all finely powdered, mixed well with water, then you dry it out in an oven (Yes, in an oven!)  If you don't have your oven temperature just right, you can blow yourself up!!!!  NOT to be tried at home!\n\nYou can buy a can of black powder for about $25 at a gun store.  Much safer and cheaper!\n\nWhy do you need black powder?  I hope you're not planning to blow anything up!\n\nI'm a chemist and I've tried making small (less than 1 g) quantities of black powder and it's never been very good... it just sort of sparkles and fizzles, doesn't really blow up.  So, if I were you, I'd buy the stuff at a gun store.\n\nI really hope you're an antique gun enthusiast and NOT a psycho/terrorist.\n\nTake care!\nDavid
251114
not planning on making gun powder are you?
897739
Buy them curry chicken!!!