T'S official - curry is good for us!

Here in Bradford we've always known the benefits of a good curry, and now research has revealed that ingredients found in spicy dishes appear to reduce the risk of cancer, heart disease and respiratory problems.

A report by the British Medical Journal, published this week, highlighted the beneficial effects of spices and their bioactive agents, such as capsaicin, and said studies showed that populations with a higher consumption of spices have lower rates of cancer.

Red pepper was found to decrease appetite and reduce the risk of obesity, and spices were shown to have beneficial roles in obesity, cardiovascular and gastrointestinal conditions, various cancers, bladder, and dermatological conditions.

"Moreover, spices exhibit antibacterial activity and affect gut microbiota populations, which in humans have been recently related to risks of diabetes, cardiovascular disease, liver cirrhosis, and cancer," says the report. "These data collectively suggest that spices may have a profound influence on morbidities and mortality in humans."

The BMJ studied daily consumption of spicy foods and analysis showed "significant inverse associations" with conditions such as cancer, heart disease, and respiratory diseases. Researchers believe those who regularly eat spicy dishes can reduce the risk of an early death by 14 per cent. Fresh and dried chilli peppers, containing capsaicin, are thought to have the most significant impact.

Most curries include spices such as turmeric, cumin, cardamon, ginger, garlic and capsicum, which all have with strong anti-bacterial properties, making them ideal for dishes in hot countries, where meat needs to be preserved.

Ginger can act as a pain reliever, particularly with conditions such as arthritis, and is a traditional cold remedy, containing the antioxidants gingerol, shagaol, and zingerone. Turmeric is said to aid digestion and has anti-inflammatory properties, cardamon has antiseptic qualities, and cumin contains phytochemicals, found to block hormone and metabolic problems linked to cancer and heart disease.

For Zulfi Karim, organiser of Bradford's World Curry Festival, the findings are nothing new.

"There are about eight to 10 'magic spices' used in curries," he says. "Turmeric, for example, has anti-flammatory qualities and helps with stomach issues. It's normal to put a spoonful of turmeric into milk to treat something like a torn ligament. In Asia and the Far East these spices have been used in medicines for hundreds of years.

"Curry has been adopted as the UK's national dish, but it has been here over 200 years, since spices were introduced."

This year's World Curry Festival takes place on September 12 and 13, in Lister Park and includes masterclasses, demonstrations, restaurants and stalls.

Zulfi says the festival will show people how to use spices in cooking. "Cooking with spices is like being an artist with a palate; you take five spices and create something amazing," he says. Everyone has spices in their cupboards - the festival will show how to use them. Rather than just buying curry powder or sauce, use the spices.

"It's not just about tasting curry, it's about showing people how to cook it from scratch."

The focus of this year's festival is world street food, highlighting curries from places such as Afghanistan, Europe and Malaysia. Zulfi promoted the curry festival in Malaysia earlier this year at the invitation of the State Government of Penang. Guests from Penang will attend this summer's festival in Bradford.

"People tend to say: 'Let's go for an Indian' but probably only ten per cent of what you eat in a curry restaurant is actually Indian," says Zulfi. "We become creatures of habit and often order the same dish. The festival will broaden knowledge of different countries curry comes from, and get people to try something new.

"As well as promoting our amazing restaurants, as Britain's Curry Capital, the festival is about different ethnic, cultural and geographical origins of curry."

The festival will also promote local produce, with Yorkshire chef Stephanie Moon working with a Pakistani curry expert known as the "Singing Chef" as he competed on Pakistan's X Factor. The pair will be sourcing local ingredients to use in curries.

As the countdown to the World Curry Festival beings, Bradford's bid to hold onto its title of Britain's Curry Capital for a fifth year is hotting up.

Cities across the UK are competing and organisers are using Bradford as a model of what it expects from entrants, with restaurants, hotels, other businesses and schools all involved with the bid, creating a sense of community cohesion.