Kashmiri vegan seasonings that can transform your cooking
Kashmir, often referred to as paradise on earth, is not only famous for its breathtaking landscapes but also for its rich and aromatic cuisine. While many associate Kashmiri cuisine with non-vegetarian dishes, there's a treasure trove of vegan seasonings that bring out the soul-warming flavors in plant-based dishes. Let's explore five indispensable Kashmiri vegan seasonings that can transform your cooking.
The quintessential saffron
Saffron, known as 'kesar' in Hindi, is more than just a spice; it's the heart of many Kashmiri delicacies. Harvested by hand from the crocus flower, this precious ingredient imparts a golden hue and a subtle earthy essence to dishes. A pinch of saffron can elevate rice preparations and desserts, making them not just visually appealing but also gastronomically delightful.
Aromatic fennel powder
Fennel powder, or saunf powder, is integral to the spice cabinets in Kashmiri households. It offers sweet undertones reminiscent of anise and is used generously to flavor stews and soups. Its cooling properties make it an excellent digestive aid as well. Incorporating fennel powder into your meals adds depth with a hint of sweetness without overpowering other flavors.
Tangy dried ginger powder
Dried ginger powder, or shonth, is essential in Kashmiri vegan cooking, contributing to the cuisine's distinctive flavor. It adds a warm and zesty kick that perfectly counters the richness of other ingredients. This spice is not only pivotal for enhancing the taste of plant-based dishes but also offers anti-inflammatory properties, providing comfort during the chilly winter months.
Fiery red chili powder
Kashmiri red chili powder is renowned for its bright color and moderate heat, which makes it ideal for adding a dash of spice and eye-catching appeal to dishes without overwhelming the taste buds. It is a crucial element in chutneys and vegetable curries, where it contributes a distinctive smoky flavor that is characteristic of the region's culinary style.
Unique asafoetida (hing)
Asafoetida or hing might have an intense aroma straight from the container, but when cooked, it transforms into a smooth flavor enhancer resembling sauteed onions or garlic. In Kashmiri vegan cooking, hing plays an important role especially since traditional recipes do not use onion or garlic; thus hing becomes crucial in imparting umami depth to plant-based dishes.
