Kashmiri ver refers to a doughnut-shaped cake of ground spices with a strong and pungent aroma. Ver comes in the form of a thin, hard cake with a hole in its center. It can contain garlic and praan (Kashmir onion a strange Cross between a spring onion or scallion and a shallot) for Muslims, asafetida and fenugreek for Hindus as well as lots of freshly ground red chilies, cumin, coriander, dried ginger, cloves, cardamom and turmeric.

All these spices are ground, then made into a patty and is left to dry on wooden plants in the shade. Here it is turned over expertly many times until it is quite hard, after which it is strung and kept for the rest of the year. Small amounts are broken off as needed, crumbled and then sprinkled over many foods to give them a recognizably Kashmiri flavor. Sealed deg can be put in a very slow oven alternatively for 4-6 hours.