As the Himalayan region of Kashmir increasingly encounters the influx of highly processed foods through globalised food chains, a unique public health initiative is taking shape to highlight haak (hāk), a traditional indigenous green that has been a cornerstone of Kashmiri diets for centuries.
Researchers at the University at Buffalo (UB) have partnered with prominent Kashmiri poet Zareef Ahmad Zareef to launch a creative campaign aimed at rekindling appreciation for this culturally significant vegetable, a formal statement issued by the University of Buffalo said.
Haak, a type of kale (Brassica oleracea var. varidis), has long been revered in Kashmir for its nutritional value and cultural significance. Historically, it has served as a vital food source, especially during conflict when other food supplies were scarce. Recent research by the UB Food Systems Planning and Healthy Communities Lab (UB Food Lab), in collaboration with the Sher-i-Kashmir Agricultural University of Science and Technology (SKUAST-Kashmir), underscores haak’s importance.
Led by Khalid Masoodi, SKUAST-Kashmir’s research team has conducted preliminary in-vitro studies suggesting that haak may offer protective health benefits. The vegetable contains polyphenols, carotenoids, glucosinolates, and vitamins C and E, all of which are known for their antioxidant properties. These findings highlight haak’s potential role in enhancing public health.
Despite its benefits, haak faces competition from the increasing availability of processed foods, which are often less nutritious. Data from the UB Food Lab reveals a concerning trend: younger Kashmir generations consume haak less frequently than older generations. This shift poses a risk to public health, as traditional foods like haak offer substantial health benefits that modern processed foods cannot match.
