Kumaoni cooking draws on a distinct set of spices shaped by the region’s climate and agricultural traditions. Sun-dried chillies, stone-ground turmeric, and locally grown coriander form the backbone of many everyday dishes.
Unlike some more heavily processed commercial spice blends, traditional Kumaoni spices are often prepared in smaller batches, closer to where they’re grown, which can make a noticeable difference in aroma and flavour.
Common Spices in the Kumaoni Kitchen
Chilli flakes, turmeric and coriander powder are among the most commonly used spices, often combined into simple tempering mixes rather than complex pre-made blends. Jakhiya, a small mustard-like seed, is another distinctive ingredient used to season vegetables.
- Sun-dried Kumaoni chillies for a smoky heat
- Stone-ground turmeric with a deep golden hue
- Fresh coriander powder with a citrusy aroma
- Jakhiya seeds for traditional vegetable tempering