Korma paste

Korma paste is an aromatic and creamy blend of spices traditionally used in South Asian cuisine, particularly in India and Pakistan, to prepare the dish called korma. This paste combines ingredients such as almonds, cashews, yogurt, coconut, coriander seeds, cumin, cardamom, cinnamon, and cloves, along with garlic and ginger, creating a mild, slightly sweet, and spiced flavor that adds body and depth to stews and curries.

Korma is a preparation characterized by the use of dairy and nuts to achieve a creamy texture and balanced flavor, with korma paste being the essential base for these dishes.

Regarding its origin, korma paste comes from the Mughlai culinary tradition in India, a legacy that has spread to various countries in Asia and the world, maintaining its popularity due to its versatility and delicate flavor.

Regarding its properties, korma paste provides an interesting nutritional profile as it includes nuts rich in healthy fats, spices with antioxidant and anti-inflammatory properties, and dairy that adds protein and calcium. Furthermore, it is an excellent base for flavorful dishes without the need for artificial seasonings.

In terms of synonyms, in various Spanish-speaking countries, no distinct name is used for korma paste, although in some contexts it may be referred to simply as spice mix for korma or creamy curry paste. It is important to note that korma paste is distinct from other common curry pastes like red or green curry paste.