Conjugation of Kashmiri Copperware with Food and Health

Kashmir is renowned not only for its breathtaking landscapes, meadows, and water bodies but also for its rich cultural heritage and unique craftsmanship, particularly in handicrafts, textiles, and traditional art forms.

Among these is the exquisite Kashmir-based copperware, locally known as "TRAAM." This ancient art form features intricate engravings of floral, geometric, leaf, and calligraphic motifs on copper. Kashmiri copperware, famed worldwide, is known for its craftsmanship in creating both household and decorative items, including LOTA (pots), TREAM (plates), NAER (water jugs), and the iconic Kashmiri ‘SAMOVAR,’ a large kettle for brewing tea.

The history of Kashmiri copperware, also known as KANDKARI works, dates back to the 8th century when Mir Syed Ali Hamdani (R.A), a saint and Islamic scholar from Central Asia, brought craftsmen from Persia and Iran to train locals in this art. During the reign of Sultan Zain-ul-Abideen (Budshah), this craft flourished, with Srinagar becoming the hub of copperwork. The process of creating copperware involves several artisans specialized in different techniques, including Khar (The Smith), NAQASH (The Engraver), ZARCOD (The Gilder), ROSHANGAR (The Polisher), and CHARAKGAR (The Cleaner or Finisher).

Cooking and eating in copper utensils have several health benefits, which have been recognized and valued for centuries. Here are some of the key benefits:

1. Promotes Digestive Health: Copper is known to stimulate the digestive system and can help in killing harmful bacteria. Drinking water stored in copper vessels or cooking in copper pots can improve digestion, reduce inflammation, and aid in the absorption of nutrients.
2. Supports Red Blood Cell Formation: Copper is essential for the body to produce red blood cells. Adequate copper intake helps maintain the health of your circulatory system, reducing the risk of anemia.
3. Boosts Immunity: Copper has antibacterial, antiviral, and anti-inflammatory properties. Cooking and storing food in copper utensils can help boost your immune system by providing the body with trace amounts of copper, which are essential for producing white blood cells.
4. Improves Heart Health: Copper helps regulate blood pressure, heart rate, and cholesterol levels. It aids in the reduction of bad cholesterol and prevents plaque accumulation in arteries, promoting heart health.
5. Supports Brain Function: Copper is involved in the synthesis of neurotransmitters, which are chemicals that transmit signals in the brain. Regular intake of copper through diet helps in improving brain function and preventing neurodegenerative diseases.
6. Enhances Skin Health: Copper is an essential element for the production of melanin, the pigment that gives color to your skin. It also helps in the production of collagen and elastin, which maintain skin elasticity and prevent premature aging.
7. Bone Health: Copper, along with other minerals, is important for maintaining bone density and health. It helps in preventing conditions like osteoporosis by promoting bone strength.
8. Anti-Cancer Properties: Some studies suggest that copper has anti-cancer properties, including its ability to kill cancer cells. It can inhibit the proliferation of cancer cells and may support the treatment of certain types of cancer.
9. Regulates Thyroid Function: Copper plays a role in balancing the thyroid gland, preventing both hyperthyroidism and hypothyroidism.
10. Aids in Weight Loss: Copper helps break down fat cells, which can contribute to weight loss when combined with a healthy diet and regular exercise.
11. Anti-Inflammatory Benefits: Copper has been found to have anti-inflammatory properties that can help relieve pain from conditions like arthritis and joint pain.
12. Detoxifies the Body: Copper helps cleanse the body by detoxifying it and supporting the efficient functioning of the liver and kidneys.

While there are benefits to using copper utensils, it is important to ensure they are properly lined with tin (Kalai) as pure copper can react with acidic foods and may lead to copper toxicity.

The rich tradition of Kashmiri copperware is not only a testament to the region's artistic heritage but also a practical choice for enhancing health and well-being. Embracing this ancient craft is a way to honor the gifts of nature and the wisdom of past generations, ensuring that this valuable cultural legacy continues to thrive.

Seerat Manzoor & Jan Sabura Shabeer are students of Food Technology at IUST, Awantipora, Kashmir