Fennel: The Signature Kashmiri Spice
Fennel powder (saunf) is one of the most commonly used spices in Kashmiri cooking. It adds a mild sweetness and aroma to dishes without making them spicy.
Fennel is used in:
Kashmiri pickles
Wazwan dishes
Yogurt-based gravies
It plays an important role in defining Kashmiri flavor.
Dry Ginger (Sonth): Warmth and Depth
Dry ginger powder, known as sonth, is another essential Kashmiri spice. It adds warmth to food and balances flavors, especially during cold weather.
This spice is commonly used in:
Kashmiri gravies
Traditional pickles
Kahwa blends
Kashmiri Red Chilli: Color Without Excess Heat
Kashmiri red chilli is famous for its deep red color and mild heat. It gives Kashmiri dishes their signature appearance while keeping the flavor balanced.
It is widely used in traditional cooking and pickles.
Saffron: The Pride of Kashmir
Saffron is one of the most valuable spices grown in Kashmir. It adds aroma, color, and richness to dishes and drinks like Kashmiri Kahwa.
Even a small amount of saffron can transform the flavor of food.
Mustard Oil in Kashmiri Cooking
Mustard oil is not a spice, but it is an essential part of Kashmiri cooking. It enhances flavor and acts as a natural preservative, especially in traditional pickles.
The Essence of Kashmiri Cuisine
The beauty of Kashmiri cooking lies in its balance of spices rather than intense heat. These traditional ingredients create flavors that are comforting, aromatic, and deeply rooted in culture.
From Kahwa to pickles and festive dishes, Kashmiri spices bring authenticity to every recipe.
FAQs About Kashmiri Spices
Which spices are commonly used in Kashmiri cuisine?
Common Kashmiri spices include fennel (saunf), dry ginger (sonth), saffron, Kashmiri red chilli, and cardamom. These spices create the signature aroma and balanced flavor of Kashmiri cooking.
Why is fennel used in Kashmiri cooking?
Fennel is widely used in Kashmiri cuisine because it adds mild sweetness and aroma without making food spicy. It is an important ingredient in traditional Kashmiri gravies and pickles.
Is Kashmiri red chilli very spicy?
Kashmiri red chilli is known more for its deep red color and mild heat rather than strong spiciness. It enhances the appearance and flavor of dishes without overpowering them.
Why is saffron important in Kashmiri cuisine?
Saffron adds aroma, color, and richness to Kashmiri dishes and drinks like Kashmiri Kahwa. It is one of the most valued ingredients in traditional Kashmiri cooking.