Kashmiri chilli pepper (martswangun) — chilies are grown locally in Kashmir. When they turn red, they are dried and ground into powder form. Powdered red chilies are moderately hot colouring agents that are used for most meat and some vegetarian dishes. The taste varies with the region they are being cultivated, from areas such as Bugam, Tangmarg, Bandipora, Dangerpora, Anantnag and Noorbagh. Chillies of Bugam are the most bitter in taste, while Noorbagh chillies have less seeds and are spicier than the ones grown in other areas. The local government has sought a geographical indication tag for chillies cultivated in Srinagar and Budgam districts.
Shimla, Punjabi & Pepsi chilli pepper (martswangun) — Shimla variety is used for making spicy qormas, while Pepsi is usually imported from Rajasthan in India, and resembles a Pepsi bottle.
asafoetida (yangu) — used in much of Kashmiri Pandit cuisine, both vegetarian and non-vegetarian. Red asafoetida, is considered superior due to its rich aroma and unique flavor and used in special Kashmiri recipes often in its pure, unadulterated form. Kashmiri Poet Agha Shahid Ali was a connoisseur when it came to this spice, and was known to emerge from behind the clouds of yangu in his Brooklyn apartment.
cardamom (nich auleh) — the seeds, derived after crushing the pods, can be used in curries such as yakhean, qaliya, and also in teas such as kahwah and sheer/noon chai.
bay leaf (tej pata) — most commonly used for rice polav and biryani dishes in Kashmir.
black pepper (marts) — both fruit and seed are used.
cinnamon (dalcyn) — typically used in most of the dishes in Kashmir and is also an important ingredient in kahwah chai.
Ratan jot (alkanet) is used by Kashmiri Pandits to add colour to dishes.cloves (rong) — an essential ingredient in many dishes such as rogan josh, dum olav and is also used in making pickles.
fennel (bodiyana) — often used in making breads such as kulcha and is served by itself after food. Ground aniseed is used in almost all Kashmiri stews.
ginger (shaunth) — in its dried, powdered form, it is used in almost all Kashmiri cuisine.
tamarind (tambar)
turmeric powder (lader) — among the most widely used spice in Indian cooking and in Kashmiri cuisine in particular. It imparts a yellow color to curries but should never be substituted for saffron for this purpose because the two have little in common.
saffron (kong posh) — a pinch of the crumpled stigmas is enough to give the color and bittersweet taste to a dish.
cumin seeds (safed ziur) — an important spice for almost all dishes, vegetarian or non-vegetarian, except bhat haakh.
caraway seeds (krihun ziur/zureh)
coriander seeds (danival) — in Kashmir, it is used in dried form as well as whole seed. It is essential for making pickles and vari (Kashmiri Garam Masala).
nigella seeds (siyah dana)
fenugreek seeds (bresta) — used for fish dishes, making vari, and for making pickles.
dry fenugreek leaves (hoechh mith)
nutmeg (zafal)
mace (jalvatier)
soda bi-carb (phul)
shelled seeds of cucumber, musk melon, water melon and pumpkin (char magz)
dry crushed mint leaves (hoekh pudana)
dry garlic (rohan)
dry shallots (pran)
vari masala cakes — a quick flavouring agent for many dishes such as haakh, gogjee nadur, spinach, kohlrabi, razmah gogjee, fish and shikaar (game).
silver leaf (varak) — tissue-thin edible silver sheets used for garnishing pulao and meat dishes.
