Stories

Kashmiri Pashmina is more than just a fabric; it’s a testament to centuries-old craftsmanship and cultural heritage. This luxurious wool, sourced from the high-altitude goats of the Himalayas, is handspun and woven by skilled artisans in Kashmir. Each piece of Pashmina carries with it a story of tradition, artistry, and dedication, making it a timeless symbol of elegance and refinement.

Nestled in the picturesque valley of Bhaderwah, often referred to as "Mini Kashmir," lies one of India’s most beautiful and aromatic treasures—Bhaderwah lavender. This region in the Doda district of Jammu and Kashmir is not just known for its breathtaking landscapes but also for its vibrant lavender fields that bloom every year, transforming the valley into a sea of purple. The Rise of Lavender Cultivation in Bhaderwah Lavender farming in Bhaderwah has seen significant growth in recent years, thanks to the efforts of local farmers, the Indian Institute of Integrative Medicine (IIIM), and the CSIR’s Aroma Mission. The region’s cool climate and rich soil have proven ideal for lavender cultivation, leading to a booming industry that supports local economies and contributes to sustainable agriculture. The cultivation of lavender in Bhaderwah began as an experimental venture, but it quickly gained popularity among the farmers due to the high demand for lavender oil and other related products. Today, Bhaderwah is recognized as the Lavender Capital of India, with vast stretches of land dedicated to this aromatic herb. Lavender oil extracted from these fields is highly valued in the cosmetics, aromatherapy, and pharmaceutical industries, making it a lucrative crop for the local farmers. This shift towards lavender farming has not only provided a steady income to the farmers but also attracted attention from across the country, putting Bhaderwah on the map as a key player in India’s lavender industry. The Bhaderwah Lavender Festival To celebrate the success of lavender farming and to promote tourism in the region, the Bhaderwah Lavender Festival is held annually, usually in June, when the lavender fields are in full bloom. This festival has become a significant event in Jammu and Kashmir’s cultural calendar, drawing visitors from all over the country and beyond. The Lavender Festival is a sensory delight, offering visitors the opportunity to walk through the endless fields of lavender, breathe in the soothing fragrance, and witness the vibrant purple landscape against the backdrop of the majestic Himalayan mountains. The festival is not just about visual and olfactory pleasures; it also serves as a platform to showcase the various uses of lavender in products like oils, soaps, perfumes, and culinary delights. During the festival, local artisans and farmers set up stalls to display and sell their lavender-based products, providing a direct market for their goods and helping to boost the local economy. Workshops on lavender farming, essential oil extraction, and the therapeutic uses of lavender are also organized, offering insights into the entire process from cultivation to end products. One of the highlights of the festival is the guided tours of the lavender fields, where experts explain the intricacies of lavender farming and the benefits of this versatile herb. The festival also features cultural performances, traditional music, and local cuisine, giving visitors a taste of the rich cultural heritage of Bhaderwah. Lavender Tourism: A Blooming Industry The Bhaderwah Lavender Festival has significantly contributed to the rise of lavender tourism in the region. The festival attracts nature lovers, photographers, botanists, and travelers seeking a unique experience in the lap of nature. The influx of tourists during the lavender bloom season has led to the development of homestays, eco-resorts, and other tourism-related businesses, providing additional income sources for the local population. Lavender tourism in Bhaderwah is not just about the festival. The region offers year-round attractions, including trekking in the nearby mountains, exploring ancient temples, and experiencing the local culture and hospitality. However, the lavender fields remain the star attraction, with their beauty and fragrance leaving a lasting impression on every visitor. The Future of Bhaderwah Lavender The success of lavender farming in Bhaderwah has inspired other regions in Jammu and Kashmir to explore the cultivation of aromatic plants. The government’s support and initiatives like the Aroma Mission are expected to further boost lavender cultivation, making it an integral part of the region’s agricultural landscape. As the demand for natural and organic products continues to rise globally, Bhaderwah lavender is poised to become a major player in the international market. The local farmers, with their dedication and expertise, are set to take Bhaderwah lavender to new heights, ensuring that this fragrant jewel continues to shine brightly in the years to come. The Bhaderwah Lavender Festival will undoubtedly play a crucial role in this journey, attracting more visitors, creating awareness, and celebrating the beauty and benefits of this remarkable herb. Whether you are a lover of nature, a fan of aromatherapy, or simply someone seeking a peaceful retreat, a visit to Bhaderwah during the lavender season is an experience that will stay with you forever. Through its close collaboration with local farmers and dedication to quality, Hamiast will continue to be a key contributor to the lavender industry, empowering farmers and bringing the unique essence of Bhaderwah lavender to the world. Hamiast: Empowering Farmers and Showcasing Lavender’s Potential Hamiast, a brand dedicated to promoting and preserving the unique cultural and agricultural heritage of Jammu and Kashmir, has been playing a crucial role in the lavender revolution of Bhaderwah. By working closely with local farmers, Hamiast not only helps them adopt sustainable farming practices but also ensures that their products reach a wider audience. Hamiast offers a range of unique blends of green teas infused with the delicate aroma of lavender, providing a soothing and refreshing beverage experience. These lavender green teas are crafted with care, combining the best of traditional tea-making with the calming effects of lavender, making them a favorite among tea connoisseurs and wellness enthusiasts alike. In addition to teas, Hamiast also sells pure lavender buds, which can be used in a variety of ways—from culinary applications to home décor and personal care products. The brand’s commitment to quality ensures that every product is made from the finest lavender grown in the pristine fields of Bhaderwah. Recognizing the growing demand for natural and organic ingredients, Hamiast also provides bulk lavender to business customers for various purposes. Whether it’s for use in cosmetics, aromatherapy, or even as a natural ingredient in food products, Hamiast’s lavender is prized for its purity and potency. By offering this service, Hamiast helps businesses incorporate the essence of Bhaderwah lavender into their products, spreading its fragrance far beyond the borders of the valley.

Discover the premium quality of Jammu Basmati Rice from RS Pura, exclusively available at Hamiast. Renowned for its rich aroma, exquisite taste, and historical significance, this basmati rice offers a unique culinary experience. Learn about its traditional cultivation, distinctive qualities, and why it stands out as one of India’s top basmati rice varieties.

Discover the royal essence of Kashmiri Kahwa, a timeless beverage steeped in tradition and wellness. From its cultural significance and health benefits to the authentic recipe, delve into the rich flavors of Shahi Qawah that bring the warmth and heritage of Kashmir into every cup.

Introduction to Kashmiri Walnuts Kashmiri Walnuts, known as Akhrot in local parlance, are renowned for their exceptional quality, rich taste, and nutritional benefits. Sourced from the pristine valleys of Kashmir, these walnuts are a testament to the region's fertile soil and ideal climate conditions. Organic Kashmiri Walnuts are high in protein, vitamins, omega-3 fatty acids, trace minerals, lecithin, and oils. Unlike other nuts, which are rich in mono-unsaturated fats, Kashmiri Walnuts primarily contain poly-unsaturated fatty acids (PUFAs) and are the only nuts with a significant amount of alpha-linolenic acid. They are sodium-free and cholesterol-free, making them a heart-healthy choice for consumers. Unique Qualities of Kashmiri Walnuts Rich in Omega-3 Fatty Acids: Kashmiri Walnuts are a fantastic source of Omega-3 fatty acids, which are essential for brain health and overall well-being. 100% Natural and Organic: Grown without chemical fertilizers, these walnuts are pure and organic, ensuring consumers get the best nature offers. Straight from the Source: Harvested and processed in Kashmir, these walnuts retain their freshness and nutritional values, delivered in their healthiest state. Cultivation Process of Hamiast’s Kashmiri Walnuts The cultivation of Kashmiri Walnuts at Hamiast is a meticulous process that begins in the autumn season. Here's a step-by-step overview: Harvesting: Our growers beat the branches of walnut trees with long sticks, causing the walnuts to fall to the ground. This task is often performed by climbing the trees. Removing the Husk: The walnuts, covered in a green husk, are collected. Women typically beat the walnuts with a thick wooden stick to remove the husk, which contains the chemical juglone. Washing and Drying: The husk-free walnuts are washed thoroughly, often in streams, to remove any remaining residue. They are then sun-dried for several days. Shelling and Packaging: Finally, the hard shell is broken, and the walnut kernels are collected, packaged, and ready to be delivered to you. Culinary Uses of Kashmiri Walnuts Kashmiri Walnuts are incredibly versatile and can be used in various culinary creations: Walnut Cake: A delicious treat made with flour, olive oil, and fresh walnuts. Kashmiri Walnut Chutney: A side dish made by crushing walnuts with green chili, yogurt, and salt. Walnut Fudge: A sweet delight made by combining chopped walnuts with molten chocolate, condensed milk, and vanilla. Baked Goods: Walnuts are commonly used in tarts, fudges, and brownies to add flavor and nutrition. Walnut Oil: Extracted from walnut kernels, this oil is used for cooking and has numerous health benefits. Health Benefits of Kashmiri Walnuts Incorporating Kashmiri Walnuts into your diet can offer numerous health benefits: Lowering Cholesterol: Walnuts may help reduce bad cholesterol levels. Boosting Brain Health: The Omega-3 fatty acids in walnuts support brain function. Aiding Weight Loss: Walnuts can help in managing weight effectively. Managing Diabetes: They help in regulating blood sugar levels. Improving Metabolism: The nutrients in walnuts enhance metabolic functions. Fighting Oxidative Stress: Polyphenols in walnuts combat oxidative stress and inflammation. Promoting Gut Health: Walnuts increase health-promoting bacteria in the gut. Reducing Blood Pressure: Regular consumption can help lower blood pressure. Preventing Cancer: Some studies suggest walnuts may reduce the risk of certain cancers. Supporting Healthy Aging: Nutrients in walnuts contribute to healthy aging. Improving Skin Health: Walnut oil enhances skin texture and treats skin conditions like psoriasis and fungal infections. Kashmiri Walnuts vs. World's Walnuts Kashmiri walnuts are round, single-seeded nuts resembling miniature brains, which contributes to their popularity for brain health. The unique climate of Kashmir allows for almost wild-like natural growth, making these walnuts particularly rich in PUFAs. They are a potent source of omega-3 fatty acids, iron, ALA, magnesium, phosphorus, manganese, folate, and other essential nutrient Nutritional Value of Kashmiri Walnuts A 100-gram serving of Kashmiri Walnuts provides: Energy: 654 kcal Fat: 65% Proteins: 15% Carbohydrates: 14% Dietary Fiber: 7% Why Choose Hamiast for Kashmiri Walnuts? Hamiast is not just another brand; we are deeply rooted in the cultural heritage and agricultural traditions of Jammu and Kashmir. Here’s why buying Kashmiri Walnuts from Hamiast is the best choice: Direct Sourcing from Farmers: We work closely with local farmers to source the best walnuts, ensuring that our products are 100% natural and organic. Premium Quality: Our walnuts are meticulously harvested, processed, and packed to retain their freshness and nutritional values. Sustainability: By supporting Hamiast, you are contributing to sustainable agricultural practices and the livelihood of Kashmiri farmers. Contact Us for Bulk Buying of Kashmiri Walnuts  At Hamiast, we cater to a wide range of customers, including restaurants, bakeries, and small home bakers. If you are interested in purchasing Kashmiri Walnuts in bulk, please contact us. We offer competitive pricing and ensure that our premium quality walnuts meet your needs for all your culinary creations. Conclusion Kashmiri Walnuts are a premium product from the Kashmir Valley, offering unmatched taste, quality, and health benefits. Whether used in cooking, baking, or as a nutritious snack, these walnuts are a must-have for anyone seeking a healthy and delicious addition to their diet. Embrace the goodness of Kashmiri Walnuts and enjoy the numerous health benefits they bring to your table.

Kishtwar saffron is not just a culinary delight but a testament to the rich agricultural heritage of Jammu and Kashmir. Through the dedicated efforts of Hamiast and the local farming communities, this spice is set to achieve global recognition, ensuring its status as a cherished culinary and medicinal marvel. The initiative to promote Kishtwar saffron globally not only promises to bring prosperity to the local farmers but also offers the world a chance to experience the allure of this exceptional spice, cultivated in the serene valleys of Kishtwar.

Hailing from the Bhaderwah Valley nestled within the Himalayas, Bhaderwah Rajma beans are smaller and darker red than regular rajma. These beans are known for their rich, earthy taste and velvety texture, making them the star of this delectable dish.

Az kyah chhu syun?” — What’s for lunch/dinner? This is the perennial question in every Kashmiri household at the meal time. Kashmiri Pandits are the native folk of Kashmir since millennia, however, the Himalayan Valley has continuously been exposed to foreign cultures from across the mountains. We have been ruled by Mughals and Afghans. We have seen preachers and travellers from Central Asia and Persia. All of this has influenced the cuisine of Kashmiris which is hard to miss.

“If there is heaven on earth, it is here, it is here, it is here.” As it is rightly said that Kashmir is the heaven on earth and the beauty of this heaven enhances in the winter season. In winters Kashmir turns into white-carpeted heaven. Kashmir is in a different zone from December to March, as the temperature decreases beauty of Kashmir increases. The snow-capped mountains with bare chinars, beautiful pine trees, and frozen lakes add to the Kashmir’s view and can make a person spellbound. The temperature in Kashmir can drop as low as -6 to -8 degrees. Kashmir has winters for 5 months but the coldest are forty days from December 21 to January 31 and are called Chila Kalan. There are different items which are specially designed to use in winters and to protect the body from the cold weather. The houses have Bukharis in them to keep them warm. Bukharis are also used in houseboats, some hotels, huts etc to provide warmth. People in the houses wear Pheran and kangris to keep themselves warm. The water in the pipes, taps, and lakes gets frozen. In winters, people in Kashmir enjoy winter sports like ice skating, skiing etc. There are a lot of changes in the food and lifestyle of people during winters to apt the climate changes and adjust to the winter weather and keep themselves warm.The few famous and most used items of Kashmir are briefed as under- Pheran- It is a traditional outfit in Kashmir worn by males and females. It gained popularity in the late 19th century. It is made of wool to keep the body warm. The word ‘Pheran’ is a Persian word which means ‘shirt’. Earlier the length of Pheran was up to feet but now the length of Pheran has reduced to knees. The Pheran is made up of wool or wool and cotton mix known as Jamwar. It is designed with thread work, Tilla work or Aari Work. Nowadays it has made its place in the new fashion world as well. People wear it with jeans, salwar, palazzo pants, etc. Today’s Pherans are used for contemporary looks as they have slide slits and has a diffusion with coats which adds up to an altogether different style and looks very nice as well. Along with adding to the fashion statement, it serves its prior purpose of protecting the body from the cold weather. Kangri- Kangri is basically an earthen pot filled with hot coals which is used beneath clothes and blankets to keep the body warm in winters. Kangri is made by molded earthen pots with two arms made with wicker sticks to give it support and thus it makes a perfect portable hand warmer during winters. People in Kashmir use kangri for different purposes just apart from getting warmth from it.Kashmiri pandits use kangri to burn Isband in them. Isband is burnt as a part of Kashmiri marriages as it protects from evil’s eye and is considered as to bring good luck. Noon Chai- It is popularly known as Sheer Chai. It is a traditional tea of Kashmir which is the essential part of Kashmiri breakfast. It is made up of green tea leaves, baking soda, and milk. It is pinkish in color and is served with a topping of Milk cream (malai) and dry fruits. It is usually made in a copper vessel known as Samovar. It is also served in other states like Manipal and Chattisgarh. There it is made by adding sugar in it but in Kashmir instead of sugar salt is added to it, salt is called as noon in Kashmir and that is why it is called noon chai there. It is also served in marriages in Kashmir. It is prepared in a different way than the regular tea. The green tea leaves and baking soda are boiled till the water is reduced to half and attain a syrup-like consistency with wine like color. Then this syrup is added to a mixture of water and milk along with a pinch of salt and then set to boil and in this way, sheer chai or noon chai is made. It is pink in color. It is also served with Rotis made by Kandar( the local baker of Kashmir). Kehwah- It is another traditional tea of Kashmir. It is a traditional way of making Kehwah is to prepare it in a copper vessel called Samovar. It is traditional green tea of Kashmir made with saffron and dry fruits mostly almonds. This tea is usually taken after meals. Kehwa helps in digesting food. It also helps in curing cold and cough. It is prepared by brewing green tea in water with saffron, cardamom seeds, and cinnamon sticks and when poured in a cup than chopped dry fruits mostly almonds are added.  Harissa- It a type of mutton spread used on bakery bread, naans etc. It is one of the most favorite breakfast options during winters in Kashmir. It takes a little bit of effort to cook but the effort is worth. For cooking Harissa, we need mutton, rice flour, onions, milk, vegetable oil and a mix of different spices. The meat is first cooked in the cooker for 1 hour then cooled down. To this mutton add rice flour mesh everything together make a paste and again cook it for 1 ½  to 2 hours and thus in this way smooth Harissa paste is made. Usually, it is cooked the night before the day of serving. Now- a - days readily made Harissa is available which tastes absolutely delicious and sold worldwide. Alhach and Vanganhach- These are dried vegetables which make a wonderful and delicious dish to eat in winters. Alhach is dried bottle gourd and Vanganhach is dried Brinjal. These vegetables are sliced and dried in summers and then consumed in winters. These make a delicious dish to eat as themselves or can be added with mutton. The preparation of both has a similar way. These are first boiled in water then cooked in a cooker with vegetable oil and Kashmiri spices. It is best served with rice. Nadru- Nadru is the name given to lotus stem. It is the edible part of lotus and makes a very delicious dish. It is cooked in different ways but among all nadru yakhni is famous and most liked all over the world. Nadru yakhni is a dish which is in every menu of a Kashmiri wedding or an important function or occasion. It has little threads in it which are also edible. There are different ways to cook or prepare nadru. It adds to the menu of many famous Kashmiri or non-Kashmiri restaurants as it is liked almost all over the world and tastes very delicious as well. Guran- Guran is another edible item that is consumed in winters. Guran is a type of fish which is just the size of a finger. It is found in Kashmir only it can be consumed as fresh as well as can be dried as used later. It is cooked in a similar pattern as a normal fish is made. It provides warmth to the body and is best to be consumed in winters. Walnut- The most widely consumed dry fruit in winters is walnut. Due to its various benefits, it is consumed a lot in winters. It is consumed as a dry fruit and can be added to various dishes as well. It is rich in vitamin E and antioxidants which helps controls cholesterol. It is also rich in Omega-3 Fatty acids. It also helps in lowering the blood pressure and control diabetes as well. Varmouth- It is a type of pulse which is grown in the Baramulla and Bhaderwah region of Jammu and Kashmir. It is cooked in Kashmiri spices like the regular pulses are made. It is consumed in winters as well. It also helps in maintaining body temperature in winters. It is best served with rice.