Kashmiri Shahi Zeera also called as Kala Jeera is a basic ingredient in Kashmiri cuisine as well a very popular spice in north Indian cuisine. Generally used to flavour vegetable, meat, and rice dishes. Shahi word is derived from the Persian word 'syahi' which means black, this is from which Kala Zeera derives its name. Kashmir is the only region in India where black cumin of superior quality is produced.
Generations of craftsmen in Kashmir adopted techniques of art over centuries from travelling artisans, most recently in the 15th century from the followers of King Zain-ul-Abidin. A collective of woodcarving, copper engraving, carpet weaving and hand-made paper pulp art called Papier-Mache.