Low volume strength training of 5 repetitions or fewer will increase strength by increasing actin and myosin cross filaments thereby increasing muscle firmness or tone. The low volume of this training will inhibit the hypertrophy effect.
Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West. staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West.
Curry powÂ­der is a British inÂ­venÂ­tion to imÂ­itate the flavour of Indian cooking with minimal effort. Some curry powÂ­ders, or so the books tell, inÂ­deed conÂ­tain curry leaves, but proÂ­bably only for histoÂ­ric or linÂ­guistic reasons, since dried curry leaves lose their fragrance within days.