https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F17%2FenTranslations:Kashmiri cuisine/17/en - Revision history2026-09-12T17:16:39ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/17/en&diff=152841&oldid=prevFuzzyBot: Importing a new version from external source2025-06-12T05:51:06Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>The Kushana history tells us that right from the days of the Kushana rulers (1st century AD – 450 AD) there were contacts between Romans and Kashmir. Kashmir was connected to the southern silk route via Gilgit and Yasin valley at Tashkurghan. The main items of export to Rome were saffron and [[dolomiaea costus]] (''kutha''). Dolomiaea costus was used in Rome for various purposes, among which for scenting of food and seasoning of wine.</div>FuzzyBot