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Spices
Kashmiri red chilli is prized for a specific reason: it colours a dish a deep red without the intense heat of chillies grown elsewhere, which is why so many North Indian curries lean on it for colour rather than a hotter variety. That's the chilli powder in this collection — sun-dried and stone-ground the traditional way.
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About Spices
Alongside it you'll find a few things that don't show up in most spice collections: dried cockscomb flower (used in herbal preparations and natural dyeing as much as cooking) and Ruwangan Hach, sun-dried Kashmiri tomatoes with a smoky tang regular tomatoes don't have. Kashmiri mountain garlic rounds out the everyday cooking staples.
These are ingredients specific to Kashmiri kitchens, not a generic global spice rack — worth trying even if you've never cooked with them before.
Guides to Spices
From the Kashmir Chronicles journal.
कॉक्सकॉम्ब फूल (मावल): कश्मीरी रोगन जोश का पारंपरिक लाल रंग
रोगन जोश का गहरा लाल रंग कभी एक फूल से आता था। कॉक्सकॉम्ब, यानी मावल क्या है, हिंदी में इसे क्या कहते हैं और इसका इस्तेमाल कैसे करें।
Cockscomb Flower (Mawal): Kashmir's Traditional Red Colour
Before chilli powder did the job, Kashmiri cooks coloured rogan josh with a flower. What cockscomb (mawal) is, how to steep it, and what else people use it for.