Amongst the spices prominently used in Nepalese cuisine, we can find some in common usage that not only give some jolt to our taste buds but also have a myriad of health benefits.
Cardamom
Native to the Sub-Himalayan region and part of the ginger family, cardamom considered as a valuable spice in Nepal and is mostly used in India and other Asian countries. This aromatic spice is a dried fruit that enhances and intensifies the taste of food without overpowering the flavour of the dish.
In South Asia, cardamom is used to treat infections in teeth and gums, to prevent and treat sore throats, congestion of lungs and even pulmonary tuberculosis. It is also used to break up both kidney and gallstones; it is also considered an antidote against scorpion and snake venom. In traditional Chinese medicine, it is used to treat stomach issues, constipations and other digestion problems.
Cinnamon
One of the oldest known and most aromatic spices, cinnamon is a spice taken out of the bark of several trees from the cinnamomum family. Used whole or ground, cinnamon is used to flavour sauces, desserts syrups. In Nepal, a small stick of cinnamon is chewed with cardamom and cloves after a heavily spiced meal to freshen the breath and palate. It is also brewed with the Nepali milky tea.
Studies have shown that including cinnamon and cinnamon extract in the diet may help to regulate our blood sugar as well as blood pressure. What’s more, a dash of cinnamon may help satisfy our sweet tooth cravings and when added to our tea or fruit, it helps decrease or even eliminate the need for additional sweeteners.
Cloves
One of the most important spices used in Nepali food, cloves have both culinary and medicinal purposes. They are used either whole or ground to flavour many savoury Nepali dishes such as poultry, meat, and vegetable stews. Like cinnamon and cardamom, cloves are also used to freshen one’s breath. Nepalese people chew on this mixture throughout the day. When gently sautéed, the spice releases a pleasant aroma.
Aside from culinary principles, cloves oil is used in preparation for some toothpaste, laxative pills. And Clovacaine solution, which is an oral anaesthetic used for oral ulceration and as anti-inflammation. Clove buds have anti-oxidant properties.
Coriander
A very valued spice used nearly on all of Nepali dishes, coriander is a dried, ripe fruit from the parsley family. Coriander seeds are generally yellowish or beige in colour and smaller than peppercorns. They have a pleasant and sweet aroma. Together with cumin, they are one of the most common seasonings in the Nepali cuisine.
Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with the spice. In India, coriander seeds are used as a diuretic by boiling both coriander and cumin seeds, cooling and drinking the resulting liquid.
The essential oil produced from this spice, has been shown to prove antimicrobial effects.
Cumin
Known as jiraka in the Indo-Aryan language of Sanskrit, cumin translates into “that which helps digestion”. Ground cumin has a distinct, strong and powerful aroma. It should, therefore, be used carefully so that it does not dominate the overall flavour of the dish. Cumin flavour loses its potency once it ages; thus it is best to buy it in small quantities.
Dried cumin seeds are powdered and used to improve digestion, vision and strength. It is also used to treat fever, loss of appetite, diarrhoea and vomiting, among other ailments.
Ginger
This root is considered to be the most important spice in Nepali cooking. While a few studies have shown that ginger can possibly keep tumours from developing in animals, it is still too early to concur the same effect on humans. However, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. It is known to reduce morning sickness such as dizziness and nausea during pregnancy.
Chilli
India is the world’s largest producer, consumer and exporter of chilli peppers. Capsaicin is the ingredient that provides the plants with their spice. It also has a myriad health benefits such as relieving pain, fighting prostate cancer, stopping ulcers, lowering blood pressure and soothing intestinal diseases.
If you’re ready to take on the hottest peppers out there, try habanero or Scotch bonnet; for less of a jolt, try jalapeños, Spanish pimentos or cherry peppers.
VALÉRIE BRUN
HELSINKI T IMES
Image: SRQPIX