Kashmiri masala

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

The Kashmiri chili is an aromatic, mild red chili pepper, with a Scoville rating of only 1000 to 2000 SHU, making it milder than cayenne and similar to the Hungarian rózsa paprika. Like the Kashmiri chili, it is also popular for its coloring. Kashmiri chili is used in the walnut chutney that is a staple in every household.

Kashmiri cuisine shares many similarities with that of its neighboring region, Punjab. Like Punjab, Kashmir is known for its tandoori. In Kashmir, too, rice is preferred over wheat, much like southern India. Kashmir is the region where the Mughals (Moors) have left their mark on Mughal cuisine. The Hindu population of Kashmir—primarily Brahmins—eat meat here, and with relish, as do the Muslim population. 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 despise, while others find reminiscent of truffles. The use of asafoetida is said to distinguish Hindus and Muslims, who prefer garlic.

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

Smell and taste

Kashmiri masala is warm and spicy, and compared to garam masala, hotter, though Kashmiri people often like to add more chili. Dishes in which it is used include the sauces used with lamb meatballs (gushtaba) or fried potatoes (dum aloo), curries with lamb (such as rogan josh), chicken, or paneer, and vegetable dishes.

Features:

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

Assortment

• available in glass (60 grams) and stand-up pouch (no test tubes)
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our other gift packaging, please refer to the section gift wrapping
  

Save:

• store your masala in a closed container preferably in a dark, dry and cool place
• best before June 2027 (06-2027)
• This expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.