Kashmiri masala

Kashmiri masala is the masala of the Kashmir region, in the far northwest of India, of the three masalas in our assortment apparently the fiest because of its fiery red color. This is due to the Kashmir 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 loved for its coloring ability.  The Kashmiri Chili  is becoming  used in the walnut chutney that is a must in every household.

Kashmiri cuisine has 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 like the south of India. Kashmir is the region in which the Mughal (Moors) have still left their traces of the Mughal cuisine. The Hindu population of Kashmir - mainly Brahmins, eat meat here, and with pleasure, 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, while enthusiasts think of truffles. The use of asafoetida is said to distinguish Kashmiri Hindus from Muslims. The latter 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 with 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 often add more chilli to it. Dishes in which it is used include the sauces in which lamb meatballs (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 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 store in a dark, dry and cool place
• at least good until April 2026 (04-2026)
• This expiration date is an indication

Batch number

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