Kashmiri masala is the masala of the Kashmir region, in the extreme northwest of India, of the three masalas in our range, apparently the most fiery due to its fiery red color. This is due to the Kashmir chili, a chili that is red rather than hot.
The Kashmir chili is an aromatic, mild red chili pepper, with a Scoville score of only 1000 to 2000 SHU., making it milder than cayenne, and comparable to the Hungarian rózsa pepper, just like the kashmiri chili popular for its coloring power.
Kashmir cuisine has many affinities with that of the neighboring region, the Punjab. Like Punjab, Kashmir is known for its tandoori. Rice is also preferred to wheat in Kashmir, just like the south of India. Kashmir is the region in which the Mughal (Moors) have still left their traces of Mughal cuisine. The Hindu population of Kashmir - mainly Bramahnen - eat meat here, and like the Muslim population, by the way. The meat, often lamb or chicken, is prepared in the form of korma with yogurt or milk and sprinkled with asafoetida, the yellow powder that some detest, reminiscent of truffle aficionados. The use of asafoetida is said to distinguish Kashmiri Hindus and Muslims. The latter prefer garlic.
Kashmir cuisine also has many, many vegetarian dishes, such as vaangan, eggplant with apple and fennel, enriched with masala, or heddar, a mushroom dish with tomato, fennel and kashmiri chili, which is even used in the walnut chutney that should not be missing in any household.
Smell and taste
Kashmiri masala is warm and spicy and hot compared to garam masala, although a Kashmiri will like to add even more chili to it. Dishes in which it is used are the sauces in which lamb balls (gushtaba) or fried potatoes (dum aloo) are served, and curries with lamb (such as rogan josh), chicken or paneer, and in vegetable dishes.
- traditional recipe: kashmir chili, coriander seed, cumin, black pepper, cinnamon, coriander seed, black cardamom, ginger, garlic, turmeric, bay leaf, fenugreek leaf
- origin: Kashmir
- available in glass and pouch (no test tubes)
- glass jar contains 60 grams
- standup pouches with a content of up to 30 to 500 grams
- larger quantities on request
- the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
- for an overview of our other gift packaging, please refer to the section gift packaging
- keep your masala in closed packaging
- preferably store in a dark, dry and cool place
- best before July 2025 (07/25)
- this best before date is an indication