Wonderful Beautiful Nepal | Nepal Travel, Culture & Food

Turmeric  - Besar, Besar ko Dhulo - (बेसार) Used in nearly all Nepali dishes to add color and flavor, ground turmeric ( besar ) and fresh turmeric ( haledo ) are the most important spices in Nepali cuisine.  The plant is native to southeastern Asia (probably India) and is cultivated throughout the warmer areas of the world.  The plant belongs to ginger family and has a rhizome, which looks similar to fresh ginger but has short, round, finger-like stems and orange color.  Ground Turmeric Freshly dug turmeric Kathmandu market - A street vendor is carrying a kharpan - two large wicker baskets that is tied to the ends of a long bamboo pole.  The left basket  is lined with metal bowl, where ground turmeric are placed for sale, and on the right, ground cumin and red pepper are placed in a sack. Notice the vendor's clothes are all stained with turmeric powder.  Another farmer in the back is carrying on the shoulder a kharpan full of green vegetable -...

Sesame Seeds - Til - (तिल) Sesame seeds are flat, small, oval seds that come from the annual tropical sesame plant.  They can be white, black, or various shades of brown.  White sesame seeds are shiny, slippery, and easy to crush and remain white even after cooking.  They are used mainly in desserts and bread preparations.  The black varieties have a strong, bitter taste and not used much in Nepali cooking, but they are considered sacred and are used in various religious ceremonies and rituals.  Light brown sesame seeds are much preferred and usually toasted to bring out nutty flavor. Sesame seeds - dry-roasted ground and whole seeds Close-up look of light brown sesame seeds A typical multi-purpose grinding stone in Nepal.  The seeds are lightly toasted and ground in Silauto to get correct consistency before adding to a dish.  This method is effective when grinding small quantities.

Saffron - Kesar or Keshar - केसर, ज़ाफ़रान The dried stigmas of the saffron crocus flower are known as saffron.  Each flower contains three bright red stigmas that are handpicked, an extremely labor-intensive process, making it one of the world's most expensive spices.  The stigmas are dried until they shrink into slender, delicate thread-like, strands with a bright orange-red color and delicate aroma. Pure Saffron - World's most expensive spice Close-up look - Saffron is used in small amounts to flavor Nepali dishes.  The threads are usually crushed and infused in warm liquids to extract their full aroma and flavor and to give even color to the dish. Saffron is available in strands and in ground form in an airtight container, dated and labeled with the source in Indian, Middle Eastern, and regular supermarkets. Good quality saffron has a strong pleasant flavor, and is light, glossy, and soft to touch.  Ground saffron loses its potency more quickly and can be easily a...

Radish Seeds - Mula ko Beu The dried edible seeds of the radish plant, radish seeds are reddish-brown in color with a pungent, sharp, and peppery taste, and a hint of radish flavor.  Close-up look of Radish seeds. Radish seeds are used in small quantities because of their overpowering taste and mainly as a pickling spice.  The seeds are used in the ground form and can easily crushed with a mortar pestle or spice grinder.

Poppy seeds are sold as khus khus or khas khas (खसखस) in Nepal. You may also see the name posta dana. This page is about the seeds sold as a culinary ingredient. What to ask for at a spice shop English name Common market names Poppy seeds Khus khus / khas khas — खसखस Alternative packet name Posta dana Spellings vary between sellers. Check that the packet explicitly identifies poppy seeds for food use, rather than relying only on a similar-sounding name. What are poppy seeds used for? The tiny seeds add texture to breads and other preparations and can be used whole or ground according to a recipe. They occur in sweet as well as savoury cooking. Follow the recipe for the particular form and quantity instead of substituting a different seed simply because it looks similar. From the article archive These small, dried, pale yellow, black or beige seeds comes from the capsules of the opium poppy.  They add crunchy texture and nutty flavor to any dish, and are especially popular as a top...

Black pepper is marich (मरिच) in Nepali. Whole black peppercorns are the small dried spice used whole, crushed or ground. If you are looking up “marich in English,” the everyday kitchen meaning is black pepper. Black pepper names at a glance English Nepali Form Black pepper मरिच — marich The spice in general Whole peppercorns सिङ्गो मरिच — singo marich Whole dried peppercorns Ground black pepper मरिचको धुलो — marich ko dhulo Powder Whole, crushed and ground marich Choose the form requested by your recipe. Whole peppercorns can be ground in a pepper mill; crushing gives a coarser texture than a fine powder. Marich has a pungent flavour, so add it gradually when adjusting seasoning. Whole black peppercorns. Black pepper shown whole, crushed and finely ground. Packets of ground spices at Ason Tole, Kathmandu, from the original article archive. Is marich the same as chilli? No. Marich is black pepper; khursani is chilli . A packet labelled red chilli powder is not ground black pepper. Che...

Nigella Seeds - Mungrelo, Mugrelo - ( मुग्रेलो , मुन्ग्रेलो ) Also known as black cumin, black onion seeds and kalonji , these are small, triangular, black seeds with rough surface and white interior.  They have a lingering flavor described as peppery, nutty, and bitter.  The whole seed is not very strong, but when crushed they have a distinct pungent flavor.  Close-up look of Nigella seeds. Nigella seeds are often confused with onion seeds, but they are quite different and should not be substituted. The seeds are usually fried or toasted to enhance their flavor, and cooked with meat, fish curries, vegetables such as pumpkins, and used extensively in pickles.

Mustard Seeds - Rayo or Sarysun - ( तोरी , राई ) These small round seeds come from mustard plant, a common annual field crop.  They range from reddish-brown to dark brown color, but when crushed they are yellow on the inside.  They have a pungent, sharp flavor, but when fried in oil, they impart a mellow nutty flavor.   Preparing Nepalese pickles (achaar), the ground and coarsely ground mustard seeds are used, they are must have ingredients because of their wonderful preservative properties, which discourages mold and bacteria. Mustard Seeds bought at the Indian grocery store. In the above picture (L to R) crushed yellow mustard seeds, Dijon mustard, finely ground mustard, brown mustard seeds, Crushed brown mustard, dark-brown mustard seeds, and the center is pale-yellow mustard seeds Mustard seeds range from reddish-brown to dark brown in color.  Photo taken at Nepali spice markets. Yellow mustard seeds (sarsyan) are used to cook fish and are believed to eliminate...

Ginger - Aduwa or Adua - (अदुवा) Although fresh ginger is sometimes called ginger root, it is actually an underground creeping rhizome.  The attractive plant has long leaves, and grow up to three feet tall, forming rhizomes that are dug up from the ground as they mature.  Fresh ginger has cream to light brown colored skin with pale yellow flesh, and provides the freshest flavor and spicy biting taste. Fresh ginger in a wicker basket - most important spice in Nepali cooking. Young ginger rhizome - The attractive plant has long leaves, forming rhizomes that are dug up from the ground as they mature. New harvest - fresh ginger Friend's farm house in Nawalparasi, Nepal - watching the process of harvesting ginger - digging from the ground, separating, and drying in the sun. The villagers told me that Nepal is one of the top exporters of ginger rhizome in the world. Powdered ginger is convenient, but has a different flavor and I do not  substitute for fresh ...

Fenugreek is methi (मेथी) in Nepali. The seeds are called methi ko geda , while the leafy greens are called methi ko saag . These are different forms of the same plant and are used differently in the kitchen. Fenugreek names in Nepali English Nepali name Fenugreek मेथी — methi Fenugreek seeds मेथीको गेडा — methi ko geda Fenugreek greens मेथीको साग — methi ko saag Recognising and using methi seeds Fenugreek Seeds - Methi ko Geda - (मेथी) An indispensable spice in Nepali cooking, these brownish-yellow rectangular seeds are very hard and highly aromatic.  The seeds have a very strong, unpleasantly bitter taste in the raw stage, but when cooked, they emit a wonderful aroma.   Fenugreek seeds are used in small quantities, and in many recipes, the whole seeds are first fried in oil to bring out the maximum flavor. Here in the picture (taken in Kathmandu), a street vendor is using a local measuring devise called maanaa and paathi to measure fenugreek seeds.  This metal ...

Cumin is called jeera or jira (जीरा) in Nepali. Cumin seeds are known as jira ko geda ; ground cumin is commonly called jira ko dhulo . This guide shows what the seeds look like, how whole and ground cumin differ, and how to buy and store them. Cumin names in Nepali and English English Nepali / Roman spelling Cumin जीरा — jira / jeera Cumin seeds जीराको गेडा — jira ko geda Cumin powder जीराको धुलो — jira ko dhulo Roman spellings vary, so jeera and jira can refer to the same ingredient. When shopping, specify whether you need whole seeds or powder. What do cumin seeds look like? Cumin seeds are gray green, oblong, ridged and thicker in the middle with pointed ends, somewhat resembling caraway or fennel seeds in appearance.  Cumin seeds are available either whole or ground at most supermarkets.  The flavor of ground cumin seeds loses its potency once it ages, so grind it fresh or purchase it in small quantities.  Close-up picture of cumin seeds - Ground cumin has a distinc...

Coriander Seeds - Dhania ko Geda - ( धनियाँ ) The dried, ripe fruit of hardy annual plant from the parsley family, coriander seeds are beige or yellowish-brown in color, slightly smaller than peppercorns, with longitudinal ridges, that can be easily split into halves.  They have a very pleasant and sweet aroma, with a hint of citrus. Coriander seeds are a valued spice in Nepali cooking and extensively used as a flavoring agent in nearly almost all dishes.  The combination of cumin and coriander is one of the most common seasonings in Nepali cuisine.  In many recipes, both coriander leaves (cilantro) and seeds are used to create a wonderful flavor.  

Cloves - Lwang - (ल्वाङ्ग) The dried buds of tropical evergreen tree, cloves are reddish-brown in color with rounded flower head.  They are one of the most important Nepali spices, used both for culinary and medicinal purpose.  In Sanskrit, cloves are called deva kusuma meaning "the flower of the gods" or auspicious bud."  Cloves are either used whole or ground to flavor many Nepali dishes such as meat, poultry, vegetable stews, and rice, but rarely in sweet dishes.  When gently sauteed, the spice swells and releases a pleasant aroma. Aside from its culinary use, cloves are also used to freshen one's mouth.  Nepalese chew cloves throughout the day, alone or with green or black cardamom or cinnamon sticks and betel nuts.  Chewing cloves is certainly a cultivated taste, and at first, they can be bitingly sharp, hot, and leave a numb sensation in the mouth, but once you get used to it you enjoy the taste. A decorative bowl full of cloves  -  use...