Cockscomb (Celosia), a plant with fluffy edible leaves, is known in Kashmir as Mawal. It has been one of the essential ingredients of the  Kashmiri cuisine – Wazwan. It was added in the Wazwan cuisine mostly to enhance its colour. However, with the passing of time, cockscomb was replaced by the synthetic food colours. However, some of the old wazas still prefer to use mawal instead of food colours, for its medicinal properties and its also safer to add.