Kashmir along with its beauty is famous for the mouth-watering Kashmiri cuisine which is popular among the connoisseurs. Jammu and Kashmir, a state in Northern India can boast of several spices that bring out the authentic Kashmiri taste in various dishes.
Spices like Saffron (Kesar), Kashmiri red chili powder (koshur martsivagun or koshur marchwagan), shahi jeera (shahi jeera, black cumin, Kashmiri jeera, Himali jeera, Koshur zur, or kala jeera), which have been used traditionally in the cuisine of Kashmir Valley region. The genuine cuisine from Kashmir is mild in taste and recognized through its rich flavour with the use of different spices.
The first name that’ll cross your mind whenever we are talking about Kashmiri spices is Saffron (Kesar). Kashmiri Saffron is often called as “Lachha” or “Guchhi”. It is world’s most expensive spice in the world that grows exclusively in the valley. Saffron can be used as a colouring, flavouring agent and as a spice. Saffron has a particular crimson shade and is added in special meals dishes and drinks additionally, that require this spice. The Saffron is derives from a very small plant that grows on well-drained fields of Pampore. It is also known as Soul of ‘Koshur ‘delicacies.
For most of us Indians, what is good food if we are not burning over some red chillies? The pungent taste, bright red colour and off course the freshness is never too bad. Red Chilly, the most integral part of any Kashmiri cuisine is referred to as koshur martsivagun/ koshur marchwagan. It’s present in pod form and is powdered and utilized. It however is gentle in heat and provides a red wine color to make the dish more appealing.
North Indian cuisine has been influenced by Shahi cuisine as a result a no of highly aromatic spices are found in this region. Shahi Jeera is one such spice being cultivated only in the valley region. Though it might replicate the black common cumin, there’s a vast difference in the flavors. Shahi jeera is a mix of very mildly and slightly sweet notes. Shahi Jeera when cooked gives out an excellent smell of earthiness. This spice is variously called shahi jeera, black cumin, Kashmiri jeera, Himali jeera, Koshur zur.
In typical Kashmiri gravies a mild brownish powder referred to as sonth or shount is used. It’s actually dried ginger powder a general used spice in Kashmir Valley. Once more its presence is well recognized and added to particular dishes solely. That is distinctive spice comes from fresh ginger that is dried before being used. It is utilized in authentic Kashmiri dishes.
Another spice which is used extensively in real Kashmiri cuisine is baedyn. The fennel seed is lightly dry roasted and grounded to a powdered form. It is the main ingredient that is used in many regular veg and non-veg cuisines all over Kashmir. This positively enhances the style and brings a fresh scent of nature to the dishes.
Zereshk is one other spice of Kashmir. These are a mild, slightly sweet, tangy Currant Berries that are utilized in few particular dishes. These seeds are used extensively in Persian dishes. These berries add a gorgeous color and flavor to the dishes. Its use is confined to a handful of dishes.
Kashmir has always been a gourmet’s paradise. Kashmiris are so much particular about their spices and they know the exact combination of spices to get the authentic flavor of a specific dish. So when you land up in Kashmir be sure to be greeted with pure authentic Kashmiri delicacies. Plan a trip soon, we’ve given you a reason to visit Kashmir.