Dried tomatoes (Ruwangan Hachi), Bottle gourds (Alle Hachi), Brinjal (Wangan Hachi), Turnip (Gogji Aare), Dandelion greens (Hooch Handh), Dried fish (Hokhegade) and Star lotus (Bumb).

For decades people of Kashmir have been using sun-dried vegetables during winter.
This tradition of drying vegetables usually starts during the hot days of summer and utilised during the bone chilling Winter season of Kashmir.
With vegetable fields under several feet of snow and the only road link connecting Kashmir with rest of India suspended for vehicular movement due to heavy snowfall the only option left for people of Kashmir was to rely on the sun dried foods.
Hokh Syun – emerged as the only saviour option to sustain the interruption in the supply of Vegetables and Food Grains during winters in Kashmir.
Although times have changed and there is uninterrupted food supply and storage in Kashmir; Hoke Syun continues to be high in demand.