Kashmiri masala

Kashmiri masala is the masala of the Kashmir region, in the far northwest of India, apparently the most fiery of the three masalas in our range due to its fiery red color. The Kashmir chili is to blame for this, a chili that is more red than hot.

The Kashmir chili is an aromatic, mild red chili pepper, with a Scoville score of only 1000 to 2000 SHU., therefore milder than cayenne, and comparable to the Hungarian rózsa paprika, just like the kashmiri chili popular for its coloring ability. The Kashmir chili is used in the walnut chutney that no household is without.

The Kashmir cuisine has many similarities with that of the neighboring region, the Punjab. Like Punjab, Kashmir is known for its tandoori. In Kashmir people also prefer rice to wheat, 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 Bramahns, eat meat here, and like it, just like 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, but enthusiasts are reminded of truffle. The use of asafoetida would 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 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 hot compared to garam masala, although a Kashmiri will like to add more chili. Dishes in which it is used include 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.

Features:

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

Assortment

• available in glass and stand-up pouch (no test tubes)
  
• glass jar contains 60 grams
• stand-up pouches with a capacity of up to 30 to 500 grams
• larger quantities on request

Gift packaging

• 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 packaging 
  

Save:

• store your masala in closed packaging
• preferably store in a dark, dry and cool place
• best before April 2026 (04/26)
• this expiration date is an indication

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice