Korma
Korma
Korma (pronunciation: /ˈkɔːrmə/), also spelled as Qorma, is a term that, while not directly related to medical terminology, is often used in the context of dietary and nutritional discussions. It is a dish originating from the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.
Etymology
The term 'Korma' is derived from the Urdu word 'قورما' (qormā), which in turn comes from the Turkish word 'kavurma' which means 'cooked meat'.
Nutritional Value
Korma is a rich source of protein, especially when prepared with meat such as chicken or beef. It also contains a significant amount of fats due to the use of cream or yogurt in its preparation. The spices used in Korma, such as turmeric and cumin, have been associated with various health benefits, including anti-inflammatory and antioxidant properties.
Related Terms
- Protein: A nutrient found in food (as meat, milk, eggs, and beans) that is made up of many amino acids joined together, is a necessary part of the diet, and is essential for normal cell structure and function.
- Antioxidant: A substance (such as beta-carotene or vitamin C) that inhibits oxidation or reactions promoted by oxygen, peroxides, or free radicals.
- Anti-inflammatory: Referring to the property of a substance or treatment that reduces inflammation or swelling.
- Dietary Fat: A type of nutrient that you get from your diet. It is important to have fats in your diet, but some types are healthier than others.
- Turmeric: A yellow spice used for flavoring and coloring in Asian cooking that is a member of the ginger family. It has been used in traditional medicine for its health benefits.
- Cumin: A spice that is the dried seed of a herb which is a member of the parsley family. It is used in both whole and ground form in the cuisines of many cultures.
External links
- Medical encyclopedia article on Korma
- Wikipedia's article - Korma
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