Anardana
Dried pomegranate seeds with a tangy flavour, used to add sourness and depth to curries and chutneys.
Timru
An aromatic pepper with a unique citrusy aroma, characteristic of hill cooking.
Saunth
Dry ginger, known for its warmth and aroma, used in both savoury dishes and winter preparations.
Kaladi
A traditional dense, ripened cheese native to the Jammu hills — often called the “Mozzarella of Jammu.”
Rajma (Dogra)
Small red kidney beans from the hills, naturally sweeter and full of taste and nutrition.