News In Frames: Velvety crimson is Kashmir’s treasure
Deeply rooted in Kashmir’s culinary heritage, the cockscomb flower lends a rich red hue to traditional cuisine; the petals, which are sun-dried and preserved for year-round use, serve as an indispensable ingredient in wazwan
The cockscomb flower, also known as Celosia cristata, is a striking blossom recognized by its velvety, fan-shaped crest that resembles a rooster's comb. This distinctive flower, native to the fertile valleys of Kashmir, plays a crucial role in the region's culinary heritage. The rich crimson pigment found in the dense, textured folds of the blossom is the key ingredient that gives traditional Kashmiri dishes their signature ruby-red color.
Carefully handpicked at peak bloom, these blossoms are sun-dried to preserve their intense natural pigments before being stored for year-round use. Locally known as mawal, these dried flowers hold a sacred status in the wazwan, a multi-course royal feast prepared by master chefs. Mawal is used to impart a subtle, earthy undertone that complements heavy spices without overpowering them, making it an indispensable component of classics like rogan josh, rista, and other vegetarian dishes.
The flower is sold in traditional markets of Srinagar, where it is steeped in hot water to release its crimson color, creating a ruby extract that is then added to gravies. Beyond its culinary uses, mawal is also valued in traditional medicine for its soothing and cooling properties, aiding in the digestion of rich, meat-heavy courses.
As an irreplaceable element of Kashmir's gastronomic identity, the cockscomb flower elevates every feast into a visually stunning and authentic experience.
Written by urgent.news from The Hindu's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
