There is no doubt that Nepali dishes are rich in flavors and a huge credit for that goes to the spices that they use. These condiments are not just used for the exquisite flavors but also for nutrition, aesthetics, texture, freshness, and health benefits!

Here, we’ll look into some of the most popular spices that Nepali cookery use in their kitchen.

Salt (Noon)

Salt is also known as Noon in Nepali.

This is a no brainer. Salt is used almost everywhere in the world and is mostly a part of every meal. Salt adds and influences taste hugely on every dish.

This seasoning has its own health benefits as well! Salt helps in blood sugar control, stabilizes irregular heartbeats, regulates blood pressure, and prevents muscle cramps.

Ginger (Aduwa)

Ginger is also known as Adhuwa in Nepali.

Ginger, also known as Aduwa in Nepali, is cultivated throughout the world. But Aduwa grown at higher altitudes in the Himalayan region has a distinct flavor and aroma.

Ginger, with its aromatic smell and spicy relish, not only does it add a unique essence to food but also relieves you from motion sickness, loss of appetite, nausea, and also decreases the risk of obesity.

Turmeric (Besar)

Turmeric is also known as Besar in Nepali.

Turmeric which is grown in higher altitudes of the Himalayan region tends to have a unique richness of flavor and aroma. No wonder, the Japanese people love this Himalayan product candidly.

Besar works as a flavor-enhancing additive as well as helps to preserve pickles and fresh meat! This spice is also used as a healing enchantment for cuts, wounds, and burns.

Ever noticed Indian brides applying yellow ingredient all over their skin as a part of their ‘haldi’ ceremony? That’s turmeric powder! It helps them look fairer and helps their skin glow!

Black Cardamom (Elaichi)

Black Cardamom is also known as Elaichi in Nepali.

For all of you who don’t know, Elaichi is known as the ‘Queen of Spices’! This beautiful seed lends a distinct aroma and a sweet flavor which makes the dish almost intriguing.

Next time you hear about these black cardamom, don’t shy away! They come with wonderful health benefits. Consume cardamom daily and increase your life longevity! Also, cardamom helps in curing coughs, aids in digestion, prevents bad breath, boosts blood circulation, and helps you sleep better.

Round Chilli ( Akhbare Khursani)

Round Chilli is also known as Akhbare Khursani in Nepali.

Okay, this red spice is not for everyone! This is one of the hottest spices in the world and gives you a burning sensation inside your body! A great treat during cold winters?

Nepalese people and Nepali dishes definitely love to use this spice as a flavoring for preparing daal and curries. Mind you, you may fall in love with this spice and never skip a meal without them!

Cilantro Leaf (Hariyo Dhaniya ko Paat)

Cilantro Leaf is also known as Hariyo Dhaniya ko Paat in Nepali.

We’re all familiar with Cilantro Leaf. Typically, we use this as a spice by chopping the leaves into fine pieces and sprinkling the pieces over prepared dishes like daal and curry. This not only adds a fresh taste to the dish but also plays a big role in food presentation.

However, in the Nepalese kitchen, you’ll find the cilantro leaf being used as chutney – the green sauce!

The Nepalese grind the cilantro leaves into a paste and mix them with tomatoes and chilli.

These were some of the popular spices used in the kitchens of every Nepalese home and restaurant. The fun fact is that Nepalese people love experimenting with their spices. These spices are not just good for augmenting the flavors but also contribute to the health benefits.

We hope you learned a few things about these spices.

Try experimenting with these herbs at your homes. It’s fun!