Introduction
From the snow-capped mountains and lush valleys of Kashmir comes a rare culinary treasure — the Kashmiri Cockscomb flower, known locally as Mawal.
This natural food color from flowers is a must-have ingredient in Kashmiri Wazwan cuisine, famous for giving dishes a rich, deep red hue without using artificial food dyes.
Used for centuries in dishes like Rogan Josh, Gushtaba, Rista, and Dum Aloo, Mawal is valued for its ability to enhance the color, presentation, and authenticity of Kashmiri dishes.
What is Kashmiri Mawal (Cockscomb Flower)?
The Cockscomb flower (Celosia Cristata) grows vibrantly in Kashmiri gardens during summer, displaying crimson petals shaped like a rooster’s comb. Once harvested, the petals are sun-dried to preserve their deep color and stored for year-round cooking.
Unlike synthetic red food coloring, Kashmiri Mawal is 100% natural, plant-based, and chemical-free. It is also mild in taste, so it doesn’t overpower your recipe’s natural flavors.
Why Kashmiri Mawal is Special
1. 100% Natural Food Coloring – Derived directly from dried flower petals.
2. Chemical-Free Alternative – No synthetic dyes or artificial additives.
3. Handpicked & Sun-Dried in Kashmir – Preserves natural pigments.
4. Traditional Ingredient in Wazwan – Adds royal touch to Kashmiri dishes.
5. Cultural Significance – Part of Kashmiri heritage for centuries.
Culinary Uses of Kashmiri Mawal
6. Rogan Josh – Gives the gravy its signature red color naturally.
7. Dum Aloo – Brightens the curry with a rich crimson hue.
8. Gushtaba & Rista – Essential for presentation in these royal meat dishes.
9. Biryani & Pulao – Enhances the visual appeal of rice dishes.
10. Herbal Tea – For a refreshing, naturally colored beverage.
💡 Pro Tip: For best results, soak Kashmiri Mawal in warm water for 15–20 minutes, then add the colored water to your recipe.
Health Benefits of Kashmiri Mawal
· Rich in Antioxidants – Protects against cell damage.
· Supports Digestion – Mild on the stomach and gut-friendly.
· Cooling Effect – Traditionally believed to reduce body heat.
· Plant-Based & Vegan Friendly – Suitable for all diets.
How to Use Kashmiri Mawal in Cooking
1. Take 4–6 dried petals (adjust for desired color intensity).
2. Soak in warm water until the pigment releases.
3. Strain and use the colored water in gravies, curries, or rice dishes.
Why Choose Kashmir Exotics Pure Kashmiri Mawal
✅ Naturally Sun-Dried – Retains deep red pigments
✅ Direct from Kashmir’s Farms – No middlemen
✅ 100% Pure – No artificial colors or preservatives
✅ Fresh Harvest – Long shelf life if stored properly
🛒 Order Now: Buy Kashmiri Mawal – Cockscomb Flower from Kashmir Exotics
Frequently Asked Questions (FAQs)
1. Is Kashmiri Mawal safe to eat?
Yes, it is 100% safe and edible. It is a natural plant-based ingredient with no chemicals.
2. Does it change the taste of food?
No, it has a very mild earthy taste but primarily enhances color.
3. Can I use it in vegetarian dishes?
Yes, Mawal is perfect for vegetarian and vegan cooking.
4. How long can it be stored?
When stored in an airtight container away from sunlight, Mawal stays fresh for 12–18 months.
