Unlocking the Secrets of Kashmiri Cuisine: The Magic of Dried Cockscomb Flower (Mawal)
Kashmiri Dried Mawal: A Natural Coloring Agent with Health Benefits Srinagar – Nestled within the rich tapestry of Kashmir’s culinary tradition lies a secret ingredient that has been passed down through generations: the Kashmiri Dried Mawal, also known as the Cockscomb Flower or Amaranth Flower. This vibrant and versatile flower has adorned the tables of Kashmiri feasts for centuries, adding both color and flavor to a variety of dishes. A Culinary Gem The Dried Cockscomb Flower is traditionally used as a natural food coloring and flavoring agent in Kashmir cuisine. Its bright red hue not only enhances the visual appeal of dishes but also adds a unique depth of flavor. Over time, Mawal has evolved into a rare and sought-after ingredient in gourmet cuisine, cherished for its ability to transform ordinary dishes into extraordinary culinary creations. Harvesting and Preparation Hygienically handpicked at the peak of their freshness and naturally sun- dried, the Cockscomb Flowers epitomize the essence…
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