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Name of Nepali Spices Name in Arabic

Written by Roshan Bhattarai · 3 min read >

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food e.g. Turmeric, Cardamom, pepper, or cumin. Spices are the crucial ingredients for Nepali food. Usually, we know the English and Nepali names of these spices. Today in this article, we will discuss the Nepali spices name in Arabic.

Before We Begin

There is no kitchen in Nepal, that doesn’t have spices. The spices make our food taste better and also aromatic. Moreover, spices have health benefits too. We have spices with cancer-fighting and anti-oxidant properties. Along with that, they also boost our immunity. So now, without delay, let us move on to the list below that has Nepali Spices names in Arabic.


अदुवा/Adhuwa (Zingiber officinale) is a hot, fragrant spice made from the rhizome of a plant. It may be chopped or powdered for cooking, preserved in syrup, or candied. Ginger has culinary use and also health benefits. The Adhuwa’s Arabic name is زنجبيل Zanjabil.


अलैची/Alaichi is a popular spice, that is used in many cuisines. It is in the form of seed pods. Alainchi is dark brown to black in color. It takes on a smoky flavor due to the way they are dried. We use it for culinary purposes and also as medicine.

It has anti-inflammatory and antibacterial properties. الهيل الأسود alhayl al’aswad is the Arabic name for Alainchi.

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बेसार is the spice that gives curry yellow color. Moreover, it also adds flavor to the food. It has major benefits for our physical and mental health. Beshar has Curcumin, which has Cancer-fighting properties. It also has anti-bacterial, anti-inflammatory, antioxidant properties. We know Beshar as الكركم alkarkum in Arabic.


Nepali Spices Name in Arabic
Image Source: قرفة qurfa

दालचिनी is a spice that comes from the branches of trees of the Cinnamomum family. As a spice, it is available in powder form or whole, as pieces of bark. It adds sweet and woody flavor to the food. We can see the use of it in commercial baking. قرفة qurfa is the Arabic name for Dalchini.

Dhania Dhulo

Another Spice we have is धनिया धुलो. Coriander powder is derived from the seeds of the coriander plant. We use it mostly to add flavor and aroma to vegetables, meat, and pickles. Moreover, it is one of the essential ingredients of many stews, chutneys, curries, and gravies.

It has health benefits such as aiding digestion, fever, pain, fluid retention, etc. We know Dhania Ko Dhulo as بودرة الكزبرة budrat alkazbara in Arabic.

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Garam Masala

Garam Masala is an aromatic mixture of several toasted and ground spices. Whole spices such as cinnamon, mace, peppercorns, coriander seeds, cumin seeds, cardamom pods, etc are toasted then ground to a powder. The Arabic name for Garam Masala is بهارات مشكلة Biharat mushkila.


लुवांग is the flower buds of an evergreen clove tree (Syzygium Aromaticum). It is available in both whole and ground forms. This spice can be used for flavor and aroma to the food. Along with that, it is also used in commercial bakery cooking. We know Lwaang as القرنفل alqaranful in Arabic.


Image Source: كمون kamun

Another Spice we have is जीरा. It is a leafy plant which fruit is known as cumin seed. Jeera is popular all over the world as a spice that adds a pungent smell and flavor to the food.

We use its leaves and seeds, both for culinary purposes, in both whole and ground forms. We can Jeera, كمون kamun in Arabic.

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केसर is harvested by hand from the Crocus sativus flower (saffron crocus). It has Cancer-fighting, antioxidant properties, anti-depressive, and other medicinal benefits too. It adds a sweet, floral taste to food. Along with that, we can also use it for garnishing. زعفران zaefaran is the Arabic name for Keshar.for Keshar.


Image Source: ثوم thum

लसुन is a plant in the Allium family. Lasun grows in many parts of the world and is one of the popular ingredients in cooking. It adds flavor and delicious taste to the food.

We can use it in both paste form and ground form. Along with that, we can use its leaves for cooking. We call ثوم thum for Lasun in Arabic.


Nepali Spices Name in Arabic
Image Source: فلفل اسود falafl aswd

मरिच is one of the most commonly used spices worldwide. It is made by grinding peppercorns. Peppercorns are dried berries from the vine Piper nigrum. Talking about its flavor and taste, It has a sharp and mildly spicy flavor that goes well with many dishes. We call Marich, فلفل اسود falafl aswd in Arabic.

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Now let us talk about सुकुमेल. It has an intense, slightly sweet flavor. It is available worldwide today and used for culinary as well as medicinal purposes. The Arabic name for Sukumel is حب الهال habu alhal.

Tej Patta

तेज पत्ता/ Tej Patta is used in cooking for its distinctive flavor and fragrance. We often use it in a whole, or in a dried, or ground form. We know Tej Patta as ورقة الغار waraqat alghar in Arabic.


Nepali Spices Name in Arabic
Image Source: اليانسون alyansun

Another spice we have is सौफ. It is a seed of the Anise plant, that is from the same family as carrots, celery, and parsley. Souff has a unique sweet taste, thus we can use it to flavor desserts and drinks. Along with that, it acts as a remedy for various ailments. The Arabic name for Souff is اليانسون alyansun.

Find out here the name of Nepali spices in English..


Nepali Spices Name in Arabic
Image Source: فلفل سيتشوان falafl sitshuan

टिमुर/ Timur is a spice, from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum). It adds unique spiciness and aroma to the food. We know Timur as فلفل سيتشوان falafl sitshuan.

Khursani Dhulo

Nepali Spices Name in Arabic
Image Source: مسحوق شطة mashuq shata

खुर्सानी धुलो is the dried, pulverized fruit of one or more varieties of chili pepper. It adds spiciness to the food. Along with that, Kurshani dhulo adds beautiful red color to the food. مسحوق شطة mashuq shata is the Arabic name for Khursani Dhulo.

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These are the name for Nepali Spices name in Arabic.

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