Every spices has its own distinct flavor and fragrance. Some are used for coloring the food, some for flavor and some for the pleasant aroma. Spices enliven the palate, activate the taste buds and add the enjoyment of pleasures. So, it is very important to know which spice is ideally suited to a particular dish. Mustard in fish, allium(jimbu)in black lentil, cardamom and cloves in rice pudding elevate the flavor and aroma of these dishes.
The spices not only contain flavor and aroma but they have medicinal values too. Ayurveda stresses importance of the uses of spices in curing many ailments. Cloves are recommended for curing somach disorder and toothache, similarly peppercorns for digestion problems, ginger for sore throat, cardamom for nausea and turmeric for skin problems. The spices are even used for preserving other foods like rye and turmeric in pickles.
Unique spices like Zanthoxylum(timmur) and Allium(jimbu) have always given any cuisine a distinct place in gastronomy. The spices must be judiciously mixed and should be subtly introduced, not over spiced, but cooked carefully so that no traces of raw spices taste is found in the dish. Spices can be used fresh or dry, whole or in grounded form depending on the availability and the type of particular dish to be prepared.
Here are some comonly used spices and their Nepali name:
English name Nepali name
Ajwain Jwano
Allium Jimbu
Asafotedia Hing
Black salt Bire Noon
Cardamom Green Sukumel
Cardamom black Alainchi
Chilly Green Hariyo Khusani
Cinnamom Dalchini
Clove Lwang
Chive Chhyapi
Concentrated Citrus Juice Chuk Amilo
Coriander Leaves Dhaniyako Patta
Coriander Seeds Dhaniyako Geda
Cumin Jeera
Fennel Saunf
Fenugreek Methi
Mixed Spices Garam Masala
Garlic Lasun
Ginger Fresh Aduwa
Ginger Dried Sutho
Lemon Kagati
Mace Javitri
Mint Babari
Mustard Dark Tori
Mustard Yellow Sarsyun
Nutmeg Jaiphal
Onion Pyaz
Peppercorn Marich
Poppy Seed Khush khush
Saffron Keshar
Sesame Til
Star Anise Chakra Phool
Turmeric Fresh Root Haledo
Turmeric Dried Powder Besar
Zanthoxylum Timmur
