Nepali Spices

Different Nepali Spices and Their Benefits

You may be familiar with Nepali cooking and sometimes have even experienced it, but have you noticed that Nepali cuisine is typically considered healthier than other South Asian cuisines?Thanks to the special spice mix used. In reality, the amount used is simply enough to make sure that it's both nutritious and delicious.

Originally, the types of spices used differ by area. However, because of modern transportation, spices from one a part of Nepal are now utilized in other areas of the country. Salt, ginger, garlic, Szechuan pepper (timmur), fenugreek seeds, turmeric, cumin, cilantro/coriander, and green chillies are widely used spices in Nepali kitchen today. Other spices like thyme seeds, cardamon (black and green pods), cinnamon, bay leaves, mustard seeds, asafoetida, black pepper etc. are used specifically for certain dishes.

1. Ginger

Ginger, with its aromatic scent and fiery taste, not only adds a definite flavor to cooking, but also lowers the chance of obesity, diabetes, cardiopathy, and overall mortality. Ginger also promotes good skin and relieves fatigue, lack of appetite, complaint, and stomach issues including stomach discomfort.

2. Garlic

Garlic has been shown to decrease pressure level and risk of heart disease. It provides antioxidants that shield cells from injury and aging, additionally as lowering the danger of Alzheimer’s and dementia. If you have a standard cold, try eating raw (and washed) garlic to reduce the severity of the condition.

3. Turmeric

Turmeric has countless medicinal powers that experts are amazed at. Turmeric aids the body's defense against alien enemies and aids within the treatment of physical injuries. It promotes neuron development, combats multiple degenerative processes within the brain, and lowers the chance of heart condition. Turmeric has also been shown to attenuate angiogenesis (the formation of recent blood vessels in tumors), metastasis (the expansion of cancer), and to destroy cancerous cells.

4. Fenugreek

Fenugreek seeds don't seem to be commonly found in other cuisines, but they're found in just about every Nepali kitchen. Despite its bitter flavour, this seed features a plethora of health benefits. Fenugreek seeds are shown to get rid of contaminants from the body and offer relief from acid reflux, constipation, and other intestinal conditions, diarrhoea, cough, and sore throats. It also prevents bowel cancer, cardiac attack, lowers the danger of cardiovascular disease, and regulates pulse as well. It is beneficial to treat intestinal issues including lack of appetite, stomach inflammation, and gastritis.

5. Cumin

Cumin aids metabolism, boosts immunity and also cures piles and sleep disturbances. It even helps the treatment of anaemia, skin conditions, boils, and even tumours. If you suffer from respiratory problems, you ought to try using cumin in your diet because it also aids the treatment of allergies, and bronchitis.

6. Szechwan pepper

Szechwan pepper, also referred to as Sichuan pepper, relieves toothaches and increases the appetite. It also contains vitamins like antiophthalmic factor, carotenes, pyridoxine, thiamin, and minerals like copper, potassium, iron, manganese, phosphorous, selenium, and zinc.

7. Thyme seeds

Since it's high in minerals like potassium, copper, calcium, manganese, magnesium, and selenium, thyme seeds tend to cut back pressure and improve immunity. You can also make thyme tea to assist digestion and alleviate gas or bloating. It also protects our bodies from food-borne bacterial infections. Thyme might also assist our bodies in ridding themselves of excess sodium, water, and other contaminants by increasing urination.

Although these spices are beneficial to your wellbeing in a way, the foremost significant advantage is that they enhance the taste and make any Nepali cuisine heavenly.

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