A tangy, creamy dairy product with a velvety mouthfeel that embodies the essence of fermented flavor. Kashk boasts a rich umami quality, often used to elevate Persian dishes with its distinctive taste and aroma.
Where it comes from
Kashk has roots in Persian cuisine, where it has been a staple for centuries, often featured in stews and dips. Historically, it was a method to preserve milk in arid regions.
In the kitchen
Used as a flavor enhancer, kashk adds depth and complexity to dishes like Kashk-e Bademjan, a beloved eggplant dip, enriching it with its fermented character.
Nutrition (per 100g)
150kcalCal
8.0gProtein
9.0gFat
6.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
