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Korma Spices

Korma spices are more about flavouring than heat.

Coriander Leaves

Coriander leaves are characteristic of the fragrant flavour of a korma. They add spiciness without hotness and work well in all light curries. They are typically added towards the end of cooking in order to release their flavours to best effect.


Coconut has a calming effect on the palate, offsetting the spiciness of other flavours. Powdered or desiccated coconut work well in Kormas.

Turmeric Powder

Turmeric is one of the key korma spices, imparting the familiar yellow colour and a mild curry taste.


The heat in Korma curries is more likely to come from paprika than chilli. Paprika is a form of pepper powder made from mild chilli peppers, and is ideal for sprinkling lightly into kormas.


Cumin is an instantly recognisable spice that, like coriander, is almost always present in curries. Cumin is flavoursome but not at all hot. Add it to a korma in order to improve its depth of flavour.


Garlic is an essential flavouring that really rounds off a korma. Use according to taste.

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