The Fragrance of Kashmiri Kahwa

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Relax and enjoy a cup of warm, golden kahwa. Smell the fragrant spices, swirl the liquid, and take a sip. Let this delightful drink transport you into a soothing trance that calms your senses and rejuvenates your soul.

What is Kahwa?

Kahwa; a hot beverage which contains high concentration of cinnamon, green cardamom, saffron, clove, liquorice and green tea, is consumed in the Kashmir region of India, northern Pakistan, some regions of central Asia and Afghanistan. There are various types of kahwa named according to the ingredients used in it, like, Doodh kahwa; the main ingredient is milk, Dalchinekahwa; the main ingredient is cinnamon, Tethkahwa; the main ingredient is green tea, Kung kahwa; the main ingredient is saffron, Lembkahwa; the main ingredient is lemon, and Shangri kahwa; the main ingredient is liquorice.

Origins of Kahwa

There are no clear facts about the exact origins of kahwa; most Kashmiris believe that the aromatic drink has been consumed by the locals for ages. Some other sources trace the origin of the drink to the Yarkand valley in Xinjiang area. Kashmir was one of the major trading hubs on the Silk Road, and Xinjiang were part of the Kushan Empire during the 1st and 2nd century AD, so the taste of one region may have influenced the other. Even through the word ‘kahwa,’ has origin from the Arabic word ‘qahwah,’ which means ‘exciting the spirit and mostly used to refer to the brew made of beans’.It is most likely that the use and fame of Kahwa spread over the centuries from one area to another.

Customary of Making Kahwa

Traditionally, kahwa is made by boiling; Kashmiri tea with saffron strands, cinnamon bark, cardamom pods, sometimes roses are added to increase the aroma, in a copper kettle called ‘Samovar,’ which consist of a fire container running as a central cavity in which the coal are placed keeping the kahwa perpetually hot. Around the fire container there is a space for water to boil and the Kashmiri tea leaves and other ingredients are mixed with water. When ready, pour the Kahwa in shallow cups called ‘khosa.’ Serving kahwa is part of the Kashmiri hospitality where it is dished up to guest on their arrival. Sometimes varieties are made to kahwa by changing the ingredients.

Benefits

Kashmiri kahwa is known for its numerous benefits:
Improve digestion – Kahwa helps to cleanse the digestive system and improves metabolism.
Burns fat – In Kashmiri homes, it is served after meals since it not only aids in digestion but also helps to wash away fats, thus making it ideal to weight conscious people.
Builds immunity – The saffron present in kahwa is excellent source of vitamin B12, which helps to recharge the body’s defence system.
Stress buster –Being rich in antioxidant, kahwa helps to make you feel relaxed and reduce your anxiety levels.
Remedy for cold –It is a home remedy for cold; as it also helps to get rid of phlegm that develop cold, sore throat, and chest congestion.
Improves skin health –The antioxidant in kahwa helps moisturise the skin and reduce the occurrence of acne.
Energy booster –Kahwa is not only great at kick starting your day, but also helps to instantly recharge whenever you feel tired.

Recipe to prepare kahwa

Now you know a whole lot more about kahwa, want to brew it?

You can prepare this heavenly drink in the comfort of your home, with utensils of daily use that are present in most kitchens.
Ingredients:
* 2 cardamoms (slightly crushed.)
* ½ inch cinnamon stick.
* 2 cloves.
* A few saffron strands.
* 1 tps Kashmiri tea leaves.
* 1-2 tps honey
* 1 cup water
* Almonds

Method:
* Boil a cup of water along with cinnamon, cloves and cardamom.
* Add Kashmiri tea leaves and remove the pot from the flames. Let the leaves infuse for 2-3 minutes.
* In the meantime, blanch and slice almonds and place it in your tea cup along with a few saffron strands.
* Add almonds.
* Serve hot.

If you have a sweet tooth, then go ahead and add some honey, and savour you Kashmiri kahwa.

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