Kashmiri quince, or bam tchoonth, from a local kitchen: when it ripens, why it is sun-dried in autumn, how bumchoonth wangun is cooked, and where to taste it on a trip.
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Quick Answer: Kashmiri quince, called bam tchoonth, is a hard, fragrant fruit that ripens golden yellow in autumn. It is too sour to eat raw, so families cook it with brinjal as bumchoonth wangun, stew it with mutton, make jam, or slice and sun-dry it for winter. Look for it from October onwards.
Last updated: 9 November 2026. By Kashmir Pulse Editorial. Kashmir Pulse is Via Kashmir's editorial channel, written by locals.
Kashmiri quince is the fruit that tells you autumn is ending. In our orchards the apples are long gone to market by November, and the quince is still on the tree, yellow and fuzzy, smelling like honey and roses. Nobody eats it straight off the branch. It waits for the kitchen, and often for winter.
What is Kashmiri quince?
Quince is a pear-shaped cousin of the apple, grown in Kashmir's home orchards and kitchen gardens rather than in big commercial blocks. Kashmiris call it bam tchoonth, spelled many ways, including bumtsoont and bumchoonth. Unripe, it is green like a pear; ripe, it turns golden yellow and covers itself in a soft down. The flesh is hard and astringent, which is exactly why it cooks so well.
When is quince season in Kashmir?
Quince ripens late, from October into November, after the main apple harvest. This is also the season of hokh syun, when Kashmiri families slice vegetables and fruit and dry them on rooftops for the cold months. Quince is part of that tradition. Our hokh syun guide explains the whole practice, and our apple harvest guide covers the season just before.
A Kashmir Despatch report from Srinagar in November 2023 describes quince as a winter fruit that families in north Kashmir have kept for generations, turning it into jam and serving it at weddings. Many elders still believe it is good for a winter cough.
Related reading: Birdwatching in Kashmir: A Local's Guide to the Winter Wetlands
How is Kashmiri quince dried for winter?
Drying is how a short autumn fruit lasts until spring. The quince is washed, cut into thin rounds or wedges, and spread on wicker trays or strung on thread, then left in the sun on a rooftop or a sunny window for a week or two. The slices shrink, darken to amber and keep their smell. In January, when the markets are thin and the roads may be shut by snow, a handful is soaked and cooked with mutton or brinjal. That is the logic of the Kashmiri winter kitchen: what the sun gives in October, the family eats in Chillai Kalan.
Kashmiri quince vs apple: what is the difference?
| Kashmiri quince (bam tchoonth) | Kashmiri apple | |
|---|---|---|
| Raw | Hard, sour, rarely eaten raw | Crisp and sweet, eaten raw |
| Season | October to November, kept for winter | August to October |
| In the kitchen | Cooked with brinjal or mutton, jam, dried | Mostly eaten fresh |
| Smell | Strong, floral, fills a room | Mild |
Outside Kashmir, recipe writers often swap in tart green apples, but a real Kashmiri cook will tell you the dish is never quite the same.
Related reading: Kashmir Snow Forecast: How to Read It Before You Travel
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How is bumchoonth wangun cooked?
Bumchoonth wangun, quince with brinjal, is one of the best vegetarian dishes in the Kashmiri kitchen. Recipes vary from home to home, but the shape is the same.
- Cut the quince into thick wedges and remove the hard core. Slice the brinjals lengthwise.
- Fry both separately in mustard oil until golden, so the quince softens and the brinjal browns.
- Make a thin gravy with water, Kashmiri red chilli, dried ginger, fennel, a pinch of asafoetida, cloves and cardamom.
- Simmer together until the quince is tender and the gravy is glossy and red.
- Serve with rice. The sour quince and soft brinjal are the whole point.
With mutton, the dish becomes richer and wintry. For the meat dishes of the Kashmiri table, see our complete wazwan guide.
Where can you taste Kashmiri quince on a trip?
Quince is home food, so you will rarely find it on a restaurant menu. The surest way is a homestay or a family kitchen. Via Kashmir arranges home-cooked meals for guests who ask, either in a homestay or on houseboats on Dal and Nigeen where the family cooks. Pair it with our verified hotels, local cabs for an orchard drive, or one of our Kashmir packages. In autumn you may also find fresh quince with fruit sellers in Srinagar. Tell us your dates.
In a Kashmiri kitchen, the quince is the fruit you pick in autumn and are grateful for in January.
Frequently asked questions
What is quince called in Kashmiri?
Quince is called bam tchoonth in Kashmiri. You will also see it spelled bumtsoont, bumchoonth or bam choont, because Kashmiri is often written in English in different ways.
Can you eat Kashmiri quince raw?
Not really. Kashmiri quince is hard and sour when raw, so it is almost always cooked, made into jam or dried. Cooking softens it and brings out its floral smell.
When is quince available in Kashmir?
Fresh quince is picked from October into November. Dried quince slices, made in autumn, are used right through the winter.
What is bumchoonth wangun?
Bumchoonth wangun is a Kashmiri dish of quince and brinjal cooked in a thin, spiced red gravy. It is usually eaten with rice and is a favourite autumn and winter vegetarian dish.
Can I buy Kashmiri quince to take home?
Often, yes. In autumn you may find fresh quince with fruit sellers in Srinagar, and dried slices with some spice and dry fruit shops. Fresh quince travels well for a few days because it is so firm.
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