Best Spices in Kashmir

 1.Kashmiri Red Chilli Powder(koshur marchwagan)

Every Indian kitchen includes it, Kashmiri red chili powder (koshur marchwagan)which is an Indian variation of cayenne pepper. Not only are every household of India but China, Korea, Thailand and Mexico also fans of this magic spice. The specialty of Kashmiri red chilli is it is mild to taste but offers rich flavor when added to any cuisine. Also, it is not too hot for your taste buds but its enriched red colour proudly adds a hint of red colour to the cooking dish. Kashmiri red chilli powder is the grounded version of dried chillies that is hugely used in Indian cooking and is available in the market with the names of Kashmiri mirch and Degi mirch.

Health Benefits:

1.It is rich in this vitamin or antioxidant that helps to build immunity.

2.It makes a good source of myriad antioxidants which actively controls free radicals in the blood.

3.Helps in improving RBC count and also advances the capacity of carrying oxygen into the cells.

4.It is a good vitamin A supplement and flavonoids benefit skin, hair and nail health.

2.Masala Tikki ('Kashir Werr')

"Locally known as 'Kashir Werr' in Kashmir, this Masala Tikki or mix is an authentic Kashmiri Recipe.The wholesome Masalas (spices) are grounded individually, and then are mixed together in appropriate proportions to make it a proper proportion of complementing flavor.It is a complete masala mix for vegetarian and non vegetarian dishes as well. Its main ingredient are red chilly powder, wild onion paste, fresh garlic paste, culinary spices, salt and edible oil.

Usage

For a recipe of 1 kg veg or non veg dish, mix two spoons of Masala tikki to 20 ml cooking oil/water and make a thin paste. Add the same paste mixture to your preparation during boiling or at half frying. Masala tikki is effectively used to provide "tadka" in authentic spicy dishes.

3.Kashmiri Garlic (lehsun )

Kashmiri garlic has a tall, solid, flowering stalk and broad, flat leaves which form a bulb. The Kashmiri garlic has a strong flavour and a strong aroma.

Kashmiri garlic has a hard, golden-brown husk and looks like an individual clove of garlic. It has a rounded, bulbous shape with a stiff, flattened portion on one side coming to a point at the tail end of the clove. Kashmiri garlic can be used both raw and cooked. To maximise the beneficial properties in the garlic, crush or mince before using.It is available year-round with a peak season in the spring months is said to be one of the purest varieties due to the region where it is grown and the lack of industrial pollutants in the soil.

Health Benefits:

1.help maintain blood circulation, increase oxygen capacity.

2.It is prescribed to people suffering from diabetes, heart disease, high blood pressure.