Nepalese Herbs and Spices

Nepalese Herbs and Spices are very popular in international market. The diversity and richness of Nepali cuisines are also reflected by the wide varieties of spices, herbs and flavoring ingredients used in Nepali cooking. Spices in Nepali cuisines are not just used for the exquisite flavors but also for the nutrition, medicinal value, aesthetics, texture, freshness, and heat.

Many Nepalese herbs and spices used in Nepal are either unique to Nepal or known and used differently from their counterparts in other spice growing regions. There are probably a dozen or more unique variations of spices and unique preparations of spices available in Nepal.

Nowadays the most commonly used spices in Nepal are salt, ginger, garlic, szechwan pepper (timmur), fenugreek seeds, turmeric, cumin, cilantro / coriander, asafoetida, and green chillies. Less common spices include ajowan seeds, cloves, cardamom (black and green pods), bay leaves, mustard seeds, and so on.

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