A preservation method that removes moisture from food using salt, sugar, smoke, or controlled drying to prevent spoilage and develop concentrated flavors. Commonly used for meats, fish, and some vegetables.
From Latin 'curare' meaning 'to take care of, heal,' originally referring to medical treatment. The food preservation meaning evolved because curing was seen as 'healing' or treating food to make it safe and long-lasting.
Curing fundamentally changes food at the molecular level - salt draws out water through osmosis while also denaturing proteins, creating entirely new textures and flavors. This ancient technique actually predates refrigeration by thousands of years and was humanity's first reliable way to preserve meat!
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