Taste of Nepal

Turmeric - Besar, Besar ko Dhulo - (बेसार)

2011-12-04T17:29:00.001-08:00

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 - what a perfect balance!


To produce ground turmeric, fresh turmeric is boiled or steamed, peeled, dried, and ground to a powder. Ground turmeric is yellow-orange in color, lightly aromatic, slightly bitter, and pungent. A small amount of turmeric is sufficient to color or flavor a dish. Excessive turmeric can overwhelm the other flavors of the food. One has to be very careful when using turmeric powder, as it tends to stain clothes, cooking utensils, cutting boards, and work surface and it is difficult to clean.

Nepal pepper - Szechwan pepper, Sichuan pepper, Chinese pepper, (Z. armatum) - Timmur - (टिम्मुर, तिम्बुर)

2011-12-04T17:28:00.003-08:00

Nepal pepper - Szechwan pepper, Sichuan pepper, Chinese pepper, (Z. armatum) - Timmur - (टिम्मुर, तिम्बुर)

Also known as ban timmur or Nepali pepper, this is a highly pungent, sharp tasting dried berry from the prickly ash shrub family. It is often mistaken for black pepper, but has an entirely different flavor and is, in fact, not related to the black pepper family.

When the berry matures, it splits into two halves with a shiny black seed. It has a rough, wrinkled, and uneven surface and the aroma lies in the split covering of the pod, not in the seed.

In the picture, the szechwan pepper, red pepper and gooseberry (amalaa) are displayed together. It was transported from the hilly area of Nepal in a doko (wicker basket). It seems that the vendor did not have another container to separate her goods. A local measuring devise called ek maanaa, adhaa maanaa, 1/4 maanaa is displayed. The metal handy tool is used to measure spices, rice, lentils and other grains.

Close-up look of berries with black seeds

Crushed and finely ground timmur - Nepalese describe its taste as "per-peraune" which means "biting taste with an anesthetic feeling on the tongue" The spice should be used only in moderation; otherwise it will overpower the dish.

Timmur is most commonly used spice in Nepali pickles and chutneys.

Five different measuring tools (similar to cups) are used here to measure timmur.

Sesame Seeds - Til - (तिल)

2011-12-04T17:28:00.001-08:00

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

2011-12-04T17:27:00.001-08:00

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 adulterated with fillers unless you get it from a reputed spice vendor.

Red Pepper, Cayenne pepper, Chilli, Chili - Rato Khursani, Khorsani, Hariyo Khursani, Sukeko Khursani (रातो खुर्सानी, खोर्सानी)

2011-12-04T17:26:00.001-08:00

Red Pepper, Cayenne pepper, Chilli, Chili - Rato Khursani, Khorsani, Hariyo Khursani, Sukeko Khursani (रातो खुर्सानी, खोर्सानी)

Chillies comes in all sizes, shapes, flavor, and colors. They are the members of capsicum family.

The extremely hot and flavorful chili was grown in our home garden.

Huge pile of red dried chili pepper in front of the store along with other Nepali spices. The picture was taken near Maru Tole, in the heart of Kathmandu.

Chilies used in different forms - whole dried red chili, crushed chili pepper flakes, fresh red or green chillies, and finely ground red chili powder.

Flavorful fresh green chilies

Crushing fresh green chilies with a mortar and pestle.

Radish Seeds - Mula ko Beu

2011-12-04T17:25:00.001-08:00

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 - Khus Khus, Aphim - (अफिम, खसखस)

2011-12-04T17:24:00.001-08:00

Poppy Seeds - Khus Khus, Aphim - (अफिम, खसखस)

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 topping for breads.

Picture of spice vendor in Kathmandu. For the image of poppy seeds please check this site.

Peppercorns - Marich - (मरिच)

2011-12-04T17:23:00.001-08:00

Peppercorns - Marich - (मरिच)
One of the most widely used spices in the world, black pepper is also known as pipali in Sanskrit, which means "berry". Black pepper has a very pungent, hot and biting taste.

Black peppercorns

Crushed black pepper with the use of pepper mill (everyday kitchen gadget), whole black pepper and finely ground pepper

Display of ground spice packets in Ason Tole, Kathmandu, Nepal.

Dried long pepper from Nepal spice market. Nepalese call it पिप्ला Pippla. For more information for this long pepper check Gernot Katzer spice page.

Nutmeg & Mace - Jaiphal, Javitri - (जाइफल - जावित्री)

2011-12-03T17:45:00.001-08:00

Nutmeg & Mace - Jaiphal, Javitri - (जाइफल - जावित्री)

Known for its strongly aromatic, warm, fresh, and nutty flavor, nutmeg comes from fruit of nutmeg tree. It is an ingredient in Nepali Garam Masala mixture. Ground nutmeg is frequently used to season strong-flavored meat like game, venison, and organ meats. Nutmeg should be used in moderation, a small pinch is generally sufficient to flavor a moderate-size dish.

Whole Nutmeg - oval shape, light brown and slightly wrinkled exterior. It is suggested to purchase whole nutmeg and grind it as needed, because its flavor deteriorates and looses its potency soon after grinding. Whole nutmeg keeps indefinitely if they are stored in an airtight container.

Mace (javitri) is the outer lacy covering that surrounds the hard nutmeg seeds. Both spices have delicate flavor. It is available whole (above picture) or in grounded form.

Using nutmeg grater and (to the right) finely ground mace.

Close-up picture

Nigella Seeds - Mungrelo, Mugrelo - (मुग्रेलो, मुन्ग्रेलो)

2011-12-03T17:44:00.001-08:00

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)

2011-12-03T17:38:00.001-08:00

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 fishy odors.

Himalayan Herb Jimbu - dried leaves of a local onion species - (जिम्बु)

2011-12-03T17:37:00.001-08:00

Himalayan Herb Jimbu - (Bot. name - Allium Hypsistum Stearn) - dried leaves of a local onion species - (जिम्बु)

Also known as Himalayan aromatic leaf garlic, jimbu is a dried aromatic herb that is virtually unknown outside the Himalayan region. The herb looks like dry brownish-green grass and has a distinct flavor somewhat similar to garlic and shallots. It is found wild throughout many regions of Nepal. The leaves and tender stems are carefully picked and dried, which weakens the flavor, but this is reversed by browning in hot oil until fully fragrant. Nepalese have a remarkable fondness for this herb and they use it as a tempering spice to flavor daals, vegetables, salads, and pickles. For more information, please check Wikipedia

The following information is from - An Introduction to Nepalese Food Plants by Puskal P. Regmi (1982)

Com name: Nepal Aromatic Leaf Garlic
Bot. name - Allium hypsistum Stearn
Family: Amarylliddaceae
Cormatic perennial herb. It grows completely wild in sub-alpine and alpine regions of Nepal. The dried and processed leaves and tender foliage provide excellent seasoning spice with desirable aroma used in pulse soup, vegetable curry, fresh or preserved achaar (pickles) and so on. It has got medicinal properties as well. Use of jimbu in Tarai regions of Nepal are not yet common.

Source - From Wikipedia, the free encyclopedia

Allium hypsistum, commonly known as Jimbu, is an herb that is used extensively in some regions of Nepal. The herb, which has a taste in between onion and chives, is most commonly used dried. In Mustang it is use to flavor vegetables, pickles, meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried in ghee to develop their flavor.

Nepali spice market - display of commonly used spices - cumin, coriander, fenugreek seeds, black pepper, pink Himalayan salt, packaged spices, turmeric, red and green chilies, garlic and fresh ginger, and onions.

Picture of two most authentic Nepali spices - L Himalayan herb Jimbu and R. Szechwan pepper, Sichuan pepper, Chinese pepper, Nepal pepper (Z. armatum)
टिम्मुर, तिम्बुर - (Timur, Timmur, Timbur)

Ginger - Aduwa or Adua - (अदुवा)

2011-12-03T17:34:00.001-08:00

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 ginger.


Candied ginger slices

The whole dried ginger rhizome is locally called sutho in Nepal.

Nepali market - Beautiful display of herbs and spices - fresh ginger - two different varieties of garlic and shallots.

Fenugreek Seeds - Methi ko Geda - (मेथी)

2011-12-01T18:56:00.001-08:00

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 handy tool is still used to measure rice, lentils, other grains, spices, and small fruits.

In the above picture fenugreek seeds are used whole, crushed and ground. The seeds can also be soaked, sprouted, and used in salads or pickles. The young and fresh green leaves (methi ko saag) of the fenugreek plant is also used in various ways.

Fennel Seeds - Saunp or Saunf - (सौंप)

2011-12-01T18:55:00.001-08:00

Fennel Seeds - Saunp or Saunf - (सौंप)
The strong-smelling fennel plant has bright green stalks, lacy, dark green leaves, and mustard-yellow flowers, which turn into seed-heads when ripe. They are collected before they mature and dried. These slightly curved seeds are oval shaped with ridges, greenish-yellow; look somewhat like plump cumin seeds. They are aromatic spice with a mild licorice flavor. All parts of the fennel plants are edible, including the young tender shoots, leaves, and stalks, as well as seeds.

Close-up look of Fennel Seeds

Fennel seeds are offered at the end of the meal as a digestive or to freshen the mouth. The seeds are sometimes toasted to bring out the flavor and mixed with coconut, melon seeds, and sugar crystals before chewing.

Cumin Seeds - Jeera, Jira ko Geda - (जीरा)

2011-12-01T18:54:00.001-08:00

Cumin Seeds - Jeera, Jira ko Geda - (जीरा)
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 distinct, strong, and powerful flavor and should be used carefully in measured quantities; otherwise, it may dominate a dish.

Cumin seeds are either used whole, ground, or lightly crushed, and are used extensively in Nepali cooking.

Cumin seeds are an essential ingredients in Nepali spice blends. The above picture was taken at Nepali spice markets.

Coriander Seeds - Dhania ko Geda - (धनियाँ)

2011-12-01T18:53:00.001-08:00

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)

2011-12-01T13:36:00.001-08:00

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 - used as an air fresheners, a traditional air purifier

I usually place cloves near the window table. When the warm sun hits the bowl in the winter afternoons, the wonderful fresh scent of clove fill the room. Occasional stirring of the bowls enhance the aroma. Bags of cloves can be purchased in the Indian food stores at much lower prices.

Cinnamon, Cassia Bark - Daalchini - (दालचीनी)

2011-11-30T18:12:00.001-08:00

Cinnamon, Cassia Bark - Daalchini - (दालचीनी)
One of the oldest known and most aromatic spices, cinnamon is the dried inner bark of a tropical evergreen tree. The bark is reddish-brown in color, pungent, sharp tasting, and easily breakable. Cinnamon sticks keep indefinitely, but ground cinnamon loses its flavor more quickly.

Picture of a Nepali cinnamon - cassia bark, large, thicker and coarser and a feel of a tree bark, easily breakable. In Nepal, a small stick of cinnamon is chewed with cardamom and cloves after a heavily spiced meal to freshen the breath and palate.

Cinnamon quills - very flavorful

Cinnamon is used either whole or ground to flavor sauces, rice, desserts, syrups, and is brewed with Nepali milky tea. Cinnamon is also one of the components of Nepali spice blends.

Cilantro or Fresh Coriander - Hariyo Dhania ko Paat, Dhaniyan ko saag (धनियाँको साग)

2011-11-30T17:06:00.001-08:00

Cilantro or Fresh Coriander - Hariyo Dhania ko Paat, Dhaniyan ko saag (धनियाँको साग)
Also called fresh coriander or Chinese parsley, cilantro is the fresh leaves and stems of the coriander plant. The seeds and leaves have completely different flavors and aromas and cannot be substituted for one another. Fresh cilantro has distinct and sharp flavor, whereas the seeds are much milder.

Freshly picked cilantro is sold neatly tied in bunches with stems and roots in Nepali markets.

A small amount of chopped fresh cilantro is sprinkled on nearly every Nepali dish as a garnish and to add extra flavor.

Fresh cilantro leaves, stems and roots can be stored in the refrigerator for up to one week in a container lined with a paper towel.

Cardamom, Green Pods - Sukumel, Sano Sukumel, Sukmel - (सुकमेल, सानो सुकुमेल, सुकुमेल)

2011-11-30T14:23:00.001-08:00

Cardamom, Green Pods - Sukumel, Sano Sukumel, Sukmel - (सुकमेल, सानो सुकुमेल, सुकुमेल)
The dried fruit of a perennial bushy plant of the ginger family, green cardamom pods are three-sided, smooth skinned, and contain reddish-brown seeds. The seeds are sticky and have a highly aromatic flavor with a hint of eucalyptus. Because of its high price, it is used sparingly. When the recipe calls for whole cardamom, the pods are cracked leaving the seeds intact, adding a subtle flavor to dish. Please see more description of this valuable spice in wikipedia.

Whole Green Cardamom Pods

Cardamom is one of the most important ingredients in Nepali sweets, and is also popular in meat and vegetable curries, sweet preserved pickles, and beverages. It is also one of the ingredients used to make Nepali garam masala (spice mixture). In the above picture, cardamom is used in freshly ground form, whole cardamom seeds, and just slightly cracked.

Cardamom seeds are also chewed after dinner or any time of the day to freshen the breath.

Garden Fresh Pumpkin Shoots (Pharsi ko Munta)

2011-11-29T17:34:00.001-08:00

Garden Fresh Pumpkin Shoots (Pharsi ko Munta)
Pumpkin Shoots are the young, uppermost tender shoots, tendrils, leaves, and delicate stems from pumpkin plants. They are considered a delicacy in Nepal. The shoots are harvested from the growing end of the vine (the top 3 to 4 inches) by pinching off the tender ends. The plants will put out a new shoot or growth after the vine has been harvested. Pumpkin shoots have a distinct light flavor that can be described as a cross between squash and spinach. They should be cooked within a day of picking or they will lose their freshness and flavor. Like any leafy green, the volume of this vegetable reduces by half after cooking. My husband is growing a small patch of pumpkin vine in the corner of our home garden along with other vegetables. This summer the vine was growing in abundance and we have been eating munta once a week. Once you taste these delicious vegetable, you will come back looking for it...

Enjoy Nepal's most loved exotic vegetable. Recipe is available in the book "The Taste of Nepal." page 169 under Vegetables (Tarkaari).

Pumpkin plant - very versatile vegetable - most parts of the pumpkin are edible, the flowers, the fleshy shell, the seeds (roasted), and the young shoots (munta).

Tender shoots and young leaves of pumpkin vines

Close-up look of tender shoots.

A pumpkin flower attached to the vine are edible - dipped into spiced batter and fried. They are very delicious and have a pleasant, moist, and silky texture.

Collecting several tender shoots and the young leaves as shown above

Picking through and discarding any tough, large stems and matured leaves from the vine shoots and using only young shoots and tender leaves.

Removing fuzzy outer covering and fibers from all sides.

When fuzzy covering is removed from the stem, it is shiny - breaking the stems into 1 1/2 inch pieces.

The outer coverings, mature and fibrous leaves are headed to the compost pile.

Washed and drained

Getting ready to cook

Spices used - dried red chili, fenugreek seeds, ground turmeric, minced fresh ginger and garlic, cumin, and salt.

Frying the whole spices until fully fragrant before adding pumpkin shoots.

Cooking until shoots are tender and have reduced to half of their original volume

They wilt down like cooking any green vegetables.

Final product.....cooking time is minimal - the shoots are very soft and delicious.


They are so delicious sauteed in fenugreek scented oil with fresh ginger paste and smashed garlic pod and other spices. Once you taste them, you will come back looking more of it.

Cardamom, Black Pods - Thulo Sukumel, Alainchi - (अलैंची, ठूलो सुकुमेल)

2011-11-22T07:59:00.001-08:00

Cardamom, Black Pods - Thulo Sukumel, Alainchi - (अलैंची, ठूलो सुकुमेल)

Native to sub-Himalayan region, black cardamom is the dried fruit of a perennial herbaceous plant of the ginger family. Apart from its usage in India, Nepal and other Asian countries, black cardamom is not common. Some people describe black cardamom as an inferior substitute to green cardamom, but it is considered a valuable spice in Nepal. When cooked with this spice, it enhances and intensifies the taste of food without overpowering a dish. It is one of the ingredients used to make Nepali Garam Masala spice blends, and is also used in meat curries, rice dishes and pickles. It is available in Indian, Nepali food stores. Look for pods with moist, sweet seeds, and smoky fragrance. Old pods with splits and cracks will have poor quality seeds with no flavor. The seeds quickly lose their flavor once the pods are opened, so store the pods whole and grind the seeds as needed.


Many Nepalese chew black cardamom to freshen the breath and palate. It is also used as a home remedy for digestive disorders and considered beneficial to teeth and gums.

The pod is oval shaped and dark brown, tough and leathery with deep wrinkles. Each pod contains several moist brown seeds that are sticky, flavorful, and once crushed, emit a pleasant smoky aroma with a hint of camphor.

The above picture shows the black cardamom is used in different forms - whole, seeded (shell discarded), powdered form and slightly crushed to release flavor before cooking with the ingredients.

Asafetida - Heeng or Hing (हिङ्ग - हींग)

2011-11-20T16:35:00.001-08:00

Asafetida - Heeng or Hing (हिङ्ग - हींग)
Also called hingu (Sanskrit) or devil's dung, asafetida is used extensively in Nepali cooking to flavor and preserve food, as well as for its medicinal properties. Asafetida comes from an herbaceous fennel-like perennial plant. When mature, the stems are cut close to the roots releasing a milky substance that solidifies into brownish, gummy mass. Asafetida is sometimes described as having an unpleasant and over powering smell, due in part to the presence of sulfur. In Nepal, there is a saying, "hing ne bhai pani hing ko taalo cha" ("even if the asafetida is used up, its aroma lingers in the wrapping cloth"). However when used with discretion, this spice mellows and adds a pleasant aroma to prepared food. The flavor of asafetida is definitely an acquired taste, although some people describe it as similar to shallots or garlic.
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Asafetida is readily available, labeled as hing at Indian grocery stores in powdered or solid forms. Most powdered forms are combined with rice, corn or wheat flour to prevent lumping, or to reduce its overpowering smell, and sometimes to increase its weight. The powdered form is convenient, but of a less intense flavor.

(L) powdered form and (R) roughly ground asafetida

The solid piece of asafetida are brown in color and come in irregular shapes. Some people prefer to buy the solid form because its flavor is more concentrated.

Bay Leaves (cassia) - Tejpaat, Tej-patta - (तेजपत्ता)

2011-11-20T08:18:00.001-08:00

Bay Leaves (cassia) - Tejpaat, Tej-patta- (तेजपत्ता)
From the aromatic evergreen tree, this herb is also known as Indian cassia, cinnamon leaves and tej patta. The dried leaves are oblong shaped and usually have three prominent veins. The dried leaves have a warm, sweet, and distinct cinnamon aroma. They are usually lightly sauteed for all kinds of spiced meat and fish curries, savory rice dishes, lentils, and some vegetables and are usually removed from the dish before it is served.
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The highly scented dried cassia leaves becomes dull brown when dried. They are tough to grind, so commonly used whole, instead of ground form. They can be used fresh, but the dried ones are most common.

The close-up look of dried cassia leaves.

Bay leaves are one of the important spice ingredients in the preparation on Nepali garam masala (spice mixture).

Ajowan Seeds - Jwaano, Javano ( ज्वानो, जवानो)

2011-11-19T15:15:00.001-08:00

Ajowan Seeds - Jwaano, Javano (ज्वानो, जवानो)
Jwaano is used extensively in Nepali cooking. These tiny gray-brown seeds have a striped surface and resemble celery seeds, but have a somewhat sharper and more pungent flavor. If the seeds are chewed plain, they are quite strong, bitter, and stinging, but their aftertaste is is quite pleasant. They are usually lightly fried to release their flavor and added at the beginning stages of the cooking process. The seeds are sometimes lightly crushed in a mortar and pestle and added to batters. Ajowan seeds are one of the most important spices in the much-loved Nepali Kwanti (sprouted bean soup).
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Close-up view of Ajowan seeds

Shopping at spice market at Ason Tole area, Kathmandu which offers exotic packaged spice blends, ground and whole spices, momo spices (bite-size dumpling filled with meat or vegetables), and Nepali garam masala mixture.

Bags of whole spices at the market in Kathmandu

Jwaano seeds are also chewed on their own to help with bloating, and to aid digestion. It is also believed that ajowan soup (jwaano ko ras) helps lactating mothers increase and maintain milk supplies.

Commonly Used Herbs and Spices in Nepali Cooking

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Commonly Used Herbs and Spices in Nepali Cooking (Nepali Masalaa Haru)

The following list describes some of the special herb and spices used in Nepali cooking. Most spices are available in Indian, East Asian, and Middle Eastern grocery stores or some health food stores and larger supermarkets. In my next posting I will add more detailed descriptions and pictures of each of these herb and spices.

Ajowan Seeds - Jwaano, Javano (जवानो, ज्वानो)
Asafetida - Heeng or Hing (हिङ्ग - हींग)
Bay Leaves - Tejpaat, Tej-patta - (तेजपत्ता)
Cardamom, Black Pods - Thulo Sukumel, Alainchi - (अलैंची, ठूलो सुकुमेल)
Cardamom, Green Pods - Sukumel, Sano Sukumel, Sukmel - (सुकमेल, सानो सुकुमेल, सुकुमेल)
Cilantro or Fresh Coriander - Hariyo Dhania ko Paat, Dhaniyan ko saag - (धनियाँको साग)
Cinnamon, Cassia Bark - Daalchini - (दालचीनी)
Cloves - Lwang - (ल्वाङ्ग)
Coriander Seeds - Dhania ko Geda - (धनियाँ)
Cumin Seeds - Jeera, Jira ko Geda - (जीरा)
Fennel Seeds - Saunp or Saunf - (सौंप)
Fenugreek Seeds - Methi ko Geda - (मेथी)
Ginger - Aduwa or Adua - (अदुवा)
Himalayan Herb Jimbu - dried leaves of a local onion species - (जिम्बु)
Mustard Seeds - Rayo or Sarysun - (तोरी, राई)
Nigella Seeds - Mungrelo, Mugrelo - (मुग्रेलो, मुन्ग्रेलो)
Nutmeg & Mace - Jaiphal, Javitri - (जाइफल - जावित्री)
Peppercorns - Marich - (मरिच)
Poppy Seeds - Khus Khus, Aphim - (अफिम, खसखस)
Radish Seeds - Mula ko Beu
Red Pepper, Cayenne pepper, Chilli, Chili - Rato Khursani, Khorsani, Hariyo Khursani, Sukeko Khursani - (रातो खुर्सानी, खोर्सानी)
Saffron - Kesar or Keshar - (केसर, ज़ाफ़रान)
Sesame Seeds - Til - (तिल)
Nepal pepper - Szechwan pepper, Sichuan pepper, Chinese pepper, (Z. armatum) - Timmur - (टिम्मुर, तिम्बुर)
Turmeric - Besar, Besar ko Dhulo - (बेसार)

Nepali Spice Markets - (Ground Turmeric, Cumin, Coriander, Cayenne Pepper and Garam Masala)

Fresh Herbs and Spices - green chillies, ginger, garlic, cilantro (fresh coriander), onions, shallots, tomatoes - a must have ingredients - for Nepali cooking

Whole spices such as stick cinnamon, bay leaves, green and black cardamom, and whole cloves adds flavor and texture to Nepali dish.


Spice Box (Sanduke or Masala Dani) - The round stainless steel spice box that stores dry spices is found in most Nepali homes. It has a tight fitting lid to ensure that the spices are not exposed to air and do not mix together.

Strolling through the Nepali markets and taking pictures. Whole spices are artfully displayed in several large and small bowls.

Absolutely love my Daal-Bhaat-Tarkaari!

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Given Nepal's vast geographic and cultural diversity, it is difficult to generalize about what constitutes Nepali cuisine. It is however, characterized by its simplicity, lightness, and healthfulness. A typical meal uses only the freshest local ingredients, minimal fat, and an artful combination of herbs and spices.

Nepali cuisine varies by region, from the tropical Terai region to the arctic Himalayas, but most meals consist of some form of rice or other grain accompanied by dried beans, lentils, or peas, and fresh vegetables. A common meal in many areas is daal-bhaat-tarkaari, (lentil-rice-vegetable) combination. Rice is usually boiled and accompanied by a lentil soup. The daal is prepared from a variety of dried beans, lentils and peas. There are at least a dozen varieties of daal dishes and each has different tastes and flavor. This also provides a liquid that go along with the rice. Vegetables are the third component of this staple meal. A variety of fresh vegetables and many leafy greens predominates Nepali meals, which is cooked according to regions and seasons. Many of the vegetables are cultivated, but also gathered in the wild such as young fern tips, bamboo shoots, even nettle greens. Nepali meals are often accompanied by a side dish of spicy pickles, which are either freshly made or preserved to enhance the flavor of the entire meal.

In this chapter I have uploaded several pictures of Nepali meals of daal-bhaat-tarkaari for you to view at this time. I will be adding more pictures when available.

From Jyoti's kitchen -- complete Nepali evening meal served in khande-thaal

Simple everyday daal-bhaat-tarkaari served at lunch time at Pratima's farm house - Plain steamed rice, cauliflower and peas tarkaari, soupy chicken, buttered spinach and a fiery tomato chutney....and a generous serving of rice....

From Jyoti's kitchen - putting together well-balanced Nepali meal - yellow daal lentils, spinach, dry cooked vegetable dish, plain yogurt, pickles, fresh cucumber and grape tomato salad and fish curry .... served with warm melted pure gheu (clarified butter - a flavor enhancer).

Enjoying home-cooked delicious lunch of Daal-Bhaat at the Riverside Springs Resort on the banks of Trisuli river, Kurintar, Chitwan district of Nepal (3 hours drive from Kathmandu). The plain boiled rice is served on a round plate and a number of side dishes are served in small bowls. They are mixed vegetables, split black urad daal (kaalo maas ko daal), goat curry and yogurt. A small portion of pickle (achaar) and a salad dish with lime and pure clarified butter (gheu) is also included.

Dashain ko Bhoj 2011 - Serving Vijaya Dashami Feast. Dashain is the longest and most celebrated religious festival in Nepal

Baadam Saadheko (spiced nuts for snacks) -
A typical Nepali brass plate lined with saal ko paat - a large shiny green leaves from saal trees - found in Nepali forests. The leaves are pinned together with bamboo splinters to make disposable plates, known as Tapari or Duno. The disposable plates are commonly used in religious festivals, wedding feasts and other local functions.

Assorted authentic Nepali food served in thaal with multiple compartments


From the kitchen of my good friend, Hema...wide range of flavors and textures. A typical traditional vegetarian home-made dinner!

Enjoying the daal-bhaat-tarkaari lunch at the Lychee Garden Resort, Pokhara, Nepal. The lunch was served at the roof top garden (beautiful view) under the Lychee tree. The buttered rice with unlimited refills were served with dishes that included lentil curry, daal dish, vegetables of the season, yogurt, chutney and a sweet dish.

Another favorite daal-bhaat-tarkaari!

Absolutely love this combination!

The perfect combination of simple, light and healthy Nepali meal from Rehana's kitchen.

In this Nepali daal-bhaat-tarkaari combination, a variety of breads are served in a separate dish.

An Invitation to an authentic Nepali cuisine! – Daal-Bhaat-Tarkaari-Achaar served in khande thaal or thaal-kachaura. Enjoy your meal!

1. Khande Thaal – (divided plates with compartments) – This is metal tray that is divided into compartments. It can be round or square and the most common ones are made of stainless steel. When using a khande thaal, rice is placed in the largest compartment and the vegetables, meats, lentils, pickles, and curry dishes are placed in the surrounding compartments. This allows you to taste each dish individually and to mix the tastes and textures to see what combination and sequence you prefer.

2. Thaal-Kachaura – Traditionally Nepali meals are served on a thaal-kachaura. A number of small bowls, known as kachaura, are placed on a round tray. Meat, vegetables, and daals are placed in the bowl, while rice and bread are placed directly on the tray. This way the rice does not get mixed up with other dishes and lets you sample each individual dish separately.

A warm hearty meal!


Serving Nepali meal in a plate that is lined with Saal tree leaf (saal ko paat). It gives a beautiful background and adds an exotic touch.

From the kitchen of Meenakshi - A well balanced combination of rice, daal, three different vegetables, salad and a delicious flaky bread.

Dining at Wunjala Moskva - traditional Newah delicacies served in a metal plate (thal-kachaura) surrounded by small bowls. Soupy lentils, gravy based vegetables and meat are served in a small bowl. Dry cooked dishes are placed directly on the plate.

Wunjala Moskva is one of the most exotic garden restaurant in the heart of the city, Naxal, Kathmandu, Nepal

Simple everyday Daal-Bhaat-Tarkaari served for lunch in the farming village - plain steamed rice, cauliflower with potato, kukhura ko ras (chicken soupy gravy), maas ko daal (split urad lentils), buttered spinach....and a generous serving of rice.........

Energy for trekking... a popular tourist t-shirt

Meetho Daal-Bhat-Tarkaari

Welcome and Introduction

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Thank you for visiting my page. This is a blog dedicated to Nepali culinary heritage. Come along with me to explore the flavors of Nepali cuisine and aspects of Nepalese culture.