my personal projects both artistic and technological

KASHMIRI VER (spice mix)

In Kashmir on December 8, 2011 at 3:59 pm


the Kashmiri ver is a typical Kashmiri spice masala. It is used pretty much the same as a garam masala. Although it takes some time to prepare and certainly take some time to dry the Kashmiri ver adds a typical Kashmiri taste to every dish and quite frankly is a good masala. After making the masala. I tasted it twice a day and found out that the taste of the masala immediately after the preparation was best to my liking. I would recommend you do the same, as I find this masala deteriorates in taste the longer it is left to dry. I would recommend putting it in the freezer immediately after preparation. In order to save the original taste, that although being raw and very pungent, is actually quite unique and tasty.


6 tablespoons roasted chili powder

1 teaspoon turmeric powder lightly roasted on a low flame for 3 min. until fragrant.

1/5 nutmeg grated

1/2 teaspoon mustard seeds powder.

6 teaspoons peeled shallots, chopped fine

6 teaspoons peeled garlic chopped fine

3 tablespoons pure mustard oil heated to smoking point and then cool.

Roast and powder. The spices. Below:

1/2 teaspoon shahjeera (can be substituted with caraway).

1/2 teaspoon cumin

1/2 teaspoon fenugreek seeds.

One bay leaf

1/2 teaspoon cloves

1/2 teaspoon peppercorns.

1/2 teaspoon cardamons (powder the seeds as well as the skin)

1/2 teaspoons cinnamon

1/2 teaspoons star anise

1/5 teaspoon mace.

1/2 teaspoon black cardamons.

1/2 teaspoon allspice

1/2 teaspoon dried Ginger powder

1/2 teaspoon fennel seeds

1/2 teaspoon coriander seeds

1 teaspoon rock salt.


grind the onion and garlic with 1 tablespoons vinegar and keep in a covered plate overnight.

Roast and powder all the spices that appear in the “roast and powder” list. Mix with the turmeric powder, the nutmeg the mustard powder and keep aside. Rub your hands with the mustard oil and mix the spices with onion, garlic paste. knead the paste for a few minutes, adding enough mustard oil to keep it firm.

Form a ball and flatten it into the shape of a disk. The traditional way is to make a hole in the middle of this disc and let it dry on a dry surface in the sun for 2 to 3 days. You need not fear the vegetables will go bad, as the high concentration of spices and vinegar would prevent the germs from flourishing. However, as the disc is exposed to the air and oxygen.The smell and taste molecules will deteriorate over time.

Now, you might consider this as “maturing” but I prefer the pungent raw taste of this masala and prefer to freeze it right away for later use. That is why I refrain from forming the disc ( it is much harder to break when I want only a small portion) and rather form it into small portion size balls of about the size of a small grape. Enjoy.


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