Demand for sun-dried veggies increases in Kashmir as winter approaches
Demand for sun-dried veggies increases in Kashmir as winter approaches

December 12th, Rinagar: In Kashmir, the demand for the indigenous dried vegetable known as Hokh Syun has increased with the arrival of winter.

In Kashmiri, “Hokh” refers to dry and “Syun” to vegetable.


In Kashmir, people eat “Hokh Syun,” or preserved and dried vegetables, throughout the winter.

These consist of summertime vegetables grown nearby, such as brinjals, gourds, turnips, spinach, and tomatoes.

It is a long-standing custom among Kashmiris to consume sun-dried, dry vegetables throughout the winter months.

Many go to the local markets as winter approaches in order to purchase the customary smoked fish and sun-dried veggies.

According to Ghulam Mohiuddin Akhoon, a dry vegetable dealer in Soura, “the demand for sundried vegetables picks up from December to March.”

Wintertime warmth is guaranteed with these dehydrated veggies. These are now sold by vendors in Srinagar and other places; formerly, most people grew them at home, he added.

During the winter, there is a significant demand for smoked fish, known locally as Hok Gaad, in addition to sun-dried vegetables.

This method of preserving veggies has been used for ages in Kashmir, so they may be eaten throughout the winter.

It’s not unusual to see ladies cooking sun-dried veggies in the summertime.

On the walls of the homes, the sun-dried veggies are allowed to dry.

Additionally, this age-old custom is helpful in the winter months when the plains’ fresh vegetable supply might sometimes be cut off owing to road closures, such as the Srinagar-Jammu National Highway that links Kashmir with the rest of the nation.

Before, home-dried veggies satisfied all of the standards for sun-dried vegetables.

Yet, it has developed into a legitimate industry over time, with improvised stores offering sundried veggies in Kashmiri cities and towns throughout the winter.

Nodal markets with a range of sun-dried veggies may be found in Srinagar’s old town, Hazratbal, Soura, and Batamaloo.

Sundried vegetables continue to find a place in most Kashmiri households, despite changes in eating habits and preferences, apart from the availability of contemporary dehydrated and processed veggies on the market.
Since many Kashmiris are so particular about sun-dried veggies, they make sure to get their supply from their home region even if they live outside of Kashmir.

According to medical professionals, eating sun-dried veggies in the wintertime is safe as long as preservatives are applied and the food is not consumed often.



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