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Spices & Teas
Kashmiri red chili powder (koshur martsivagun or koshur marchwagan), shahi jeera (shahi jeera, black cumin, Kashmiri jeera, Himali jeera, Koshur zur, or kala jeera), which have been used traditionally in the cuisine of Kashmir.Kashmiri Kahwa is a traditional Kashmiri tea flavoured with cardamom and infused with cloves, cinnamon and saffron. It was traditionally prepared in a brass kettle known as samovar.