Heritage & Linguistics hokh syun 4

Hokh Syun is an intrinsic aspect of Kashmiri cuisine which includes drying vegetables or fish to be consumed in the winter. The valley of Kashmir always was quite aloof from the outside world due to its geography. During the winters communication and transport would halt and could only be resumed in the spring, this made the transport of food materials tedious and during this time neither food could grow or come into Kashmir. To tackle this problem the population started dehydrating and drying eatables to remove moisture and increase their shelf life. The method was to slice or cut the vegetable into smaller pieces and then put them out in the sun to dry. Upon achieving primary dehydration, the vegetable would be stringed like a garland and dried in the sun until the desired level of dehydration was reached. These garlands (Aaaras) consisted of dried vegetables such as brinjal (Wangan Hachi), tomatoes (Ruwangan Hachi), turnip (Gogji Aare), bottle gourd (Al Hachi), lily rhizomes (Bhoombh or Buem) and fish (Hougaard). When food is not stored properly, it is very hazardous to consume. Usually, this leads to the growth of fungus in the food, which causes chronic infections in people. The improper storage of food can lead to the accumulation of Nitrosamine, which is cancerous. In conclusion, Hokh Syun is a cherished aspect of Kashmiri cuisine that has the potential to become a thriving industry. The traditional method of dehydrating vegetables and fish for consumption during the harsh winter months serves as a testament to the ingenuity and resilience of the Kashmiri people. However, in today’s world, this practice is slowly fading into obscurity. It is our responsibility as a community to preserve this rich cultural tradition and promote it to the world.Imagine biting into a piece of dried tomato and experiencing the burst of sweet and tangy flavors, or savoring the delicate taste of dried lily rhizomes. The health benefits of consuming Hokh Syun are undeniable, with its high fiber content and Vitamin C. But, as with any traditional food, safety and proper storage are critical to its success. Let us as a community take Hokh Syun to the world, showcasing the richness and diversity of Kashmiri cuisine and its timeless legacy. As the famous poet William Wordsworth wrote, “The least motion that they made seemed like a thrill of pleasure.” Let us bring this thrill of pleasure to the world, with Hokh Syun.