Korma Curry Histamine Information

Korma Curry, a rich and creamy curry dish popular in South Asian cuisine, contains various ingredients, each with potential impacts on histamine levels. Traditionally, Korma Curry consists of meat or vegetables braised with yogurt, cream, or coconut milk, and a blend of spices such as ginger and turmeric. Yogurt, being a fermented food product, may contain high levels of histamine, thus potentially increasing histamine levels after consumption [1]. Additionally, any version of Korma Curry containing tomatoes or tomato-based products could also elevate histamine levels due to the high histamine content present in tomatoes [2]. On the other hand, Korma Curry also contains ingredients like ginger and turmeric, which have been suggested to have histamine-lowering properties. Ginger has been shown to inhibit the release of histamine from mast cells [3], while turmeric, specifically its active component curcumin, has the potential to reduce inflammation and histamine release [4]. However, considering these impacts, it is essential to note that Korma Curry's actual effects on histamine levels may significantly differ based on an individual's tolerance and the specific recipe used, and thus cannot be generalized. Further comprehensive studies and clinical trials are required to establish more concrete evidence on the histamine impact of Korma Curry, its specific ingredients, and their respective proportions. At present, this product has not been researched well enough to publish any definitive information in the context of histamine levels. Our team is working hard on this, and data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Comas-Basté, O., Latorre-Moratalla, M. L., Bernacchia, R., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2020). New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine. Journal of Pharmaceutical and Biomedical Analysis, 186, 113296. 3. Bae, Y., Lee, S. K., & Shim, S. M. (2018). Dietary compounds for targeting pro-inflammatory stages of inflammatory bowel disease. Current Pharmaceutical Design, 24(17), 1916-1927. 4. Jang, S., Dilger, R. N., & Johnson, R. W. (2010). Luteolin inhibits microglia and alters hippocampal-dependent spatial working memory in aged mice. Journal of Nutrition, 140(10), 1892–1898.