Kashmiri masala

Kashmiri masala is the masala from the Kashmir region, in the far northwest of India. Of the three masalas in our range, it is seemingly the fiest due to its fiery red color. This is thanks to the Kashmir chili, a chili that is more red than hot.

This mixture will soon be discontinued from our range!

The Kashmir chili is an aromatic, mild red chili pepper with a Scoville score of only 1,000 to 2,000 SHU, making it milder than cayenne and comparable to the Hungarian rózsa paprika, just like the Kashmiri chili, loved for its coloring ability. The Kashmiri chili is used in walnut chutney, which is found in every household.

Kashmiri cuisine shares many similarities with that of the neighboring region, Punjab. Like Punjab, Kashmir is known for its tandoori. In Kashmir, too, rice is preferred over wheat, just as in southern India. Kashmir is the region where the Mughals (Moors) have still left their mark on Mughal cuisine. The Hindu population of Kashmir—primarily Brahmins—eat meat here, and enjoy it, just like the Muslim population, incidentally. 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, while enthusiasts are reminded of truffles. The use of asafoetida is said to distinguish Hindus from Muslims. The latter prefer garlic.

Kashmiri cuisine also features many, many vegetarian dishes, such as toons vaangan, eggplant with apple and fennel, enriched with Kashmiri masala, or heddar, a mushroom dish with tomato, fennel, and Kashmiri masala. masala. A famous lamb dish with Kashmiri masala is rogan josh.

Scent and taste

Kashmiri masala is warm and spicy and hot compared to garam masala, although a Kashmiri will gladly add even more chili to it. Dishes in which it is used are the sauces served with lamb meatballs (gushtaba) or fried potatoes (dum aloo), and curries with lamb (such as rogan josh), chicken, or paneer, and in vegetable dishes.

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Features:

• traditional recipe: Kashmiri chili, coriander seeds, cumin, black pepper, cinnamon, coriander seeds, black cardamom, ginger, garlic, turmeric, bay leaf, fenugreek leaves
  
• origin: Kashmir
  

Aassortment

• available in glass jar (60 grams), stand-up pouch (250 grams)
• larger quantities than shown on request

Save

• batch number **SK500323
• best before November 2027 (11-2027)