Spice of Kashmir Himalaya

The Kashmir Himalaya is a biodiversity hotspot, home to hundreds of medicinal and aromatic plants used in Ayurveda, Unani, Tibetan, and folk medicine. These herbs grow in pristine alpine meadows, high-altitude valleys, and forest belts, enriched by glacial waters and clean mountain air.

Availability of notable Himalayan Herbs and herbal teas of Kashmir

Saffron (Crocus sativus) – World-famous Kashmiri saffron from Pampore, valued for flavor, color, and medicinal benefits.

Shilajit (Asphaltum punjabinum) – A mineral-rich resin, called the "destroyer of weakness," used as a natural rejuvenator.

Saussurea costus (Kuth) – A highly prized root herb, known for respiratory and digestive benefits.

Picrorhiza kurroa (Kutki) – Famous for liver health and detoxification.

Aconitum heterophyllum (Atis) – A rare herb used in traditional medicine for fever and stomach disorders.

Arnebia benthamii (Gauzuban) – Known for its deep red dye and healing properties for skin ailments.

Angelica glauca (Chora) – Used as a spice and for its medicinal properties, especially in digestive issues.

Podophyllum hexandrum (Banwangun) – Source of anticancer compounds.

Viola odorata (Banafsha) – A soothing herb for colds, cough, and throat ailments.

Hyoscyamus niger (Ajwain Khurasani) – Used in Unani medicine for pain relief and respiratory issues.

Ferula asafoetida (Heeng}In Kashmiri households, it’s valued for its digestive properties and ability to enhance aroma.

In the hospitality sector,  spices &  herbs are crucial for  enhancing  flavors, creating unique culinary experiences, and contributing  to  the  overall  ambiance of dining establishments. They are used in a variety of ways, from flavoring dishes to creating signature cocktails and even influencing the overall sensory experience.

Availability  of spices & Herbal teas

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