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Name of Nepali Spices in English


Spices are aromatic or pungent vegetable substances that add flavor to food, e.g. Cloves, pepper, or cumin. In the Nepalese kitchen, we have varieties of spices. We mostly prefer calling them by name what we know in Nepali. Today, in this article you will get to know the name of Nepali Spices in English.

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Lets Go…

Spices add flavor to your food. Every time you taste food, that is spices that make food tasty and aromatic. Moreover, adding spices to food has health benefits as well. Along with that, it also boosts your immunity. Thus, without delay, let us move on to the list below that has the name of Nepali Spices in English.

Adhuwa

अदुवा/Adhuwa is a flowering plant whose root is widely used as a spice or a  medicine. The Adhuwa’s English name is Ginger.

Alainchi

Nepali Spices in English
Image: Cardamom/Alainchi

अलैची/Alainchi is a spice that we have been using for cooking and health benefits. It comprises phytochemicals that have anti-inflammatory and antibacterial properties. Black Cardamom is the English name for Alainchi.

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Beshar

बेसार is one of the most used spices in the Nepali kitchen. Food without Beshar is incomplete in Nepal. It adds color, flavor, and texture to the food. Along with that, it has medicinal benefits too. We call Beshar, Turmeric in English.

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Dalchini

The next spice we have on our list is Dalchini/दालचिनी. It is a spice that we obtain from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is the English name for Dalchini.

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Dhania Dhulo

धनिया धुलो is used mostly in vegetable preparations. It is an essential ingredient of many curries and gravies. Adding Dhaniya Powder to food adds aroma. We know Dhania Ko Dhulo as Coriander powder in English.

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Garam Masala

गरम मसला is a spice, that has varieties of spices mixed. Cardamom, Cumin, Cloves, and others are mixed and are in powder form. We call Garam masala, Mixed Spices in English.

Lwaang

लुवांग is the dried buds of a tropical evergreen tree. It is reddish-brown with a rounded flower head.  It is one of the most important Nepali spices, used both for culinary and medicinal purposes. Clove is the English name for Lwaang.

Jeera

जीरा is a flowering plant in the family Apiaceae. Its seeds are in a fruit, which is dried. We use it in the different cuisines in both whole and ground forms. Jeera is called Cumin in English.

Keshar

केसर is a spice derived from the flower of Crocus sativus. Keshar has Cancer-fighting properties. Along with that, Keshar has other health benefits too. It adds a sweet, floral taste to food. Saffron is the English name for Keshar.

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Lasun

Nepali Spices in English
Image Source: Lasun/Garlic

लसुन is a species of bulbous flowering plant in the genus Allium. It is used in paste form or ground form. Lasun adds flavor and thickness to the food. We call Garlic for Lasun in English.

Marich

मरिच is a flowering vine in the family Piperaceae, cultivated for its fruit. It is dried and used as a spice and seasoning. Black pepper is one of the most common spices around the world. We call Marich, Black Pepper in English.

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Sukumel

Nepali Spices in English
Image Source: Sukumel/Cardamom

Another spice, we have on our list is सुकुमेल. It is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. We use Sukumel for the pungent smell and delicious flavor. The English name for Sukumel is Cardamom.

Tej Patta

तेज पत्ता is an aromatic leaf, that we commonly use in cooking. We can use it whole or in a dried or ground form. They provide distinct flavor and fragrance in cooking. Tej Patta is known as Bay leaf in English.

Souff

सौफ is the seed of the Pimpinella anisum plant. While this plant’s leaves and roots are also edible. It is small and brown. In foods, we use Souff, as a flavoring agent. It has a sweet and aromatic taste. Aniseed is the English name for Souff.

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Timur

टिमुर has the tongue-tingling, mouth-numbing properties. We use Timur in dry vegetable dishes, tomato-based dishes, and curries. Along with that, it goes well with pork. It is a very popular spice in the country. Timur is known as Sichuan Pepper in English.

Khursani Dhulo

खुर्सानी धुलो is a spice that is a blend of ground dried chilies. It adds spiciness to food. The more Khursani ko Dhulo you add, the more food becomes spicier. Along with that, Kurshani ko dhulo adds color to the food. Chilli powder is the English name for Khursani Dhulo.

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These are the name for Nepali Spices in English.

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