Deutsch: Kahwa (Gewürztee), Español: Kahwa (Té especiado), Português: Kahwa (Chá de Especiarias), Français: Kahwa (Thé aux épices), Italiano: Kahwa (Tè speziato)
Kahwa (also often spelled Qahwa) in the food context is a traditional, aromatic green tea preparation that originates from the Kashmir Valley in the Indian subcontinent. It is a highly valued, sweet, and comforting beverage, often served as a warming drink during cold weather or during gatherings and celebrations.
Kahwa refers also to thick, strong coffee in Egpyt.. In Oman, Kahwa is strong, bitter and flavoured with cardamom and served with sweets like Halwa and Lokhemat.
Definition and General Significance
Kahwa is distinguished by its unique blend of ingredients and preparation method:
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Composition: It is typically made from green tea leaves brewed with saffron strands, cinnamon, cardamom, and sometimes cloves. It is usually sweetened with honey or sugar and garnished with chopped almonds or walnuts.
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Flavor Profile: The tea has a delicate, floral aroma and a warm, slightly spicy flavor due to the prominent use of cardamom and cinnamon, balanced by the subtle earthiness of saffron and the sweetness of the honey.
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Cultural Role: In Kashmir, Kahwa is more than just a beverage; it is a symbol of hospitality and is central to special occasions, festivals, and religious ceremonies.
Important Aspects to Consider
The traditional preparation of Kahwa is key to its authentic flavor:
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The Vessel: Traditionally, Kahwa is prepared in a samovar, a large brass or copper kettle with a central chimney used to hold hot coals. This allows the tea to simmer gently and keeps it hot for hours.
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Saffron: The most precious ingredient is saffron ($zafran$), which gives the tea its rich, golden-amber color and unique fragrance.
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Green Tea Base: Unlike black tea, the use of green tea provides a lighter base, allowing the complex notes of the spices and nuts to shine through.
Popular Recipe: Traditional Kashmiri Kahwa
This recipe adapts the traditional preparation for use with standard kitchen equipment.
Ingredients
| For the Liquid Base | For the Spices & Garnish |
| 4 cups Water | 1 Cinnamon stick (approx. 5 cm) |
| 2 tsp Kashmiri green tea leaves (or other delicate green tea) | 6 Green cardamom pods, lightly crushed |
| 4-5 Saffron threads (Kashmiri saffron preferred) | 4 Whole cloves (optional) |
| 4 Tbsp Honey (or to taste) | 2 Tbsp Sliced or slivered almonds |
Instructions
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Boil Water: Bring the 4 cups of water to a rolling boil in a saucepan.
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Add Spices: Add the cinnamon stick, crushed cardamom pods, cloves (if using), and saffron threads. Reduce the heat to low and let the mixture simmer gently for 5–7 minutes to infuse the water with the spice flavors.
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Add Tea: Remove the saucepan from the heat. Add the green tea leaves and let them steep for only 2–3 minutes. Avoid over-steeping green tea, which can make the brew bitter.
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Sweeten and Strain: Strain the tea mixture into a serving teapot or directly into cups, discarding the spices and leaves. Stir in the honey until dissolved.
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Serve: Pour the hot Kahwa into individual cups (traditionally small, shallow bowls called kulhars). Garnish each serving with a sprinkle of sliced almonds and a few extra saffron strands. Serve immediately.
Related Terms
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Kashmiri Cuisine
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Masala Chai
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Samovar
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Green Tea
Summary
Kahwa is an edible, aromatic, traditional green tea beverage from the Kashmir Valley, highly valued for its comforting warmth and complex flavor. It is prepared by simmering green tea leaves with saffron, cinnamon, and cardamom, and is typically sweetened with honey and garnished with almonds. Kahwa is a crucial symbol of hospitality and festivity in Kashmiri culture.
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