Kashmiri Spices to Cook Up That Delight

When it comes to flavour-packed cuisine, Kashmir stands out with its rich and aromatic spices. The hallmark of this cuisine lies in its use of spices - not just about heat but about depth, aroma, and complexity.

The Spices That Make Kashmiri Food Special

Saffron (Kesar) - the golden spice, pride of Kashmir. Harvested from the delicate crocus flower, a pinch can elevate a simple rice dish to a royal treat.

Kashmiri Red Chilli Powder - famous for its vibrant colour and mild heat. It imparts a rich red hue without overpowering spiciness.

Dry Ginger Powder (Saunth) - a staple in Kashmiri kitchens. It brings a warm, zesty flavour and is commonly used in Wazwan.

Fennel Powder (Saunf) - balances the heat from other spices and adds a refreshing touch. Crucial in the famous Kashmiri Yakhni.

Cloves, Cinnamon, and Cardamom round out the aromatic foundation of nearly every Kashmiri dish.