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Spices of Tashkent

Uzbekistan's capital, where the domed Chorsu Bazaar sells spices, dried fruit and the mixes for the city's plov.

Tashkent

Traded and grown here

CuminSafflowerBerberis vulgaris

Best time: April to June, and September to October.

Tashkent's Chorsu Bazaar, with its large blue dome, sits in the old city. Rows of stalls sell spices, dried fruits, nuts, herbs, bread and meat.

Aerial view of Tashkent, Uzbekistan
Photo: ssr ( talk ), Public domain, via Wikimedia Commons

Spices and trade

Stalls offer cumin, coriander, black pepper, barberries, dried peppers, safflower, sesame and mixed seasonings. Tashkent's own plov uses cumin and is known for being served at large gatherings.

The place and its people

The city is the most cosmopolitan in Central Asia and holds many ethnic groups. Food from across Uzbekistan can be found.

Visiting

Chorsu is busy and best in the morning. The dome area and the old town are close together.

A trail idea for Tashkent

  1. Chorsu Bazaar Browse the dome hall.
  2. A spice stall Ask for the plov mix.
  3. The old town Walk the lanes.
  4. A plov centre Eat at a large plov restaurant.
About this page

Written by the EveryMasala desk with AI assistance. Background: "Tashkent" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.

PartSeedBarkRootFlowerFruitChilliLeafResinBulbStigmaBlendPasteSeasoning
FlavourHot and fieryWarm and sweet-spicedSweet and mellowEarthy and deepCitrus and brightSharp and pungentSmokyFloral and perfumedBitterAnise and liquoriceSour and tartSavoury and umamiNumbing and tinglingHerbal and green
MealBreakfastLunchDinnerSupperSnacks and tea timeDrinksDesserts and sweetsStreet foodPickles and preservesFeasts and banquets

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