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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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e-mail: jkmpic@gmail.com
e-mail: jkmpic@gmail.com
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