Curry spices could hold the key to reducing the enormous greenhouse gas emissions given off by grazing animals such as sheep, cows and goats, scientists have claimed.
Research carried out at Newcastle University has found that coriander and turmeric – spices traditionally used to flavour curries – can reduce by up to 40 per cent the amount of methane that is produced by bacteria in a sheep’s stomach and then emitted into the atmosphere when the animal burps.
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