Description
Qawwama is a traditional method of preserving meat by curing with a high-salt solution and spices, followed by controlled drying to inhibit bacterial growth.
Technical
The high NaCl concentration lowers water activity (a_w) below the threshold for most pathogens, while phenolic compounds from spices provide antimicrobial and oxidative stability. Osmotic dehydration draws moisture out, and the salt crust acts as a physical barrier to spoilage.
Science
Primary Reaction
Osmotic dehydration and salt-induced water activity reduction
Sensory Profile
Aroma ()
spicyearthysavorysmokypungentherbalmeaty
Origin & History
Civilization
Omani and Yemeni people