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Name of Nepali Spices Name in Japanese

Written by Roshan Bhattarai · 3 min read >

Without spices Nepal cuisine is incomplete. Spices are the key ingredients for the food to make it taste better. They are aromatic or pungent vegetable substances that add flavor and aroma to food, e.g. Turmeric, Cardamom, pepper, or cumin. Usually, we know the English and Nepali names of these spices. Today in this article, we will discuss the Nepali spices name in Japanese.

Before We Begin

Spices not only make your food taste better and aromatic. Along with that, spices have health benefits too. Some of the spices have cancer-fighting properties that reduce cancer cells. While some have anti-oxidant properties.

Moreover, they also boost our immunity. Our kitchen is full of Spices. Thus, without delay, let us move on to the list below that has Nepali Spices names in Japanese.

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Aduwa

अदुवा/Adhuwa (Zingiber officinale) is a plant with a thick root. We use the root of the Adhuwa to spice food. Along with that, It also has health and medicinal benefits. The Adhuwa’s Japanese name is ショウガ Shōga.

Alainchi

The Nepali spices list is incomplete without अलैची/Alaichi. It is a spice that we use for cooking and also as a medicine. Alainchi has anti-inflammatory and antibacterial properties that make our health better. 黒カルダモン Kuro karudamon is the Japanese name for Alainchi.

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Beshar

बेसार is one of the most common spices in the Nepali kitchen that makes food complete. It adds yellowish color to the food that makes food appealing. Moreover, it provides unique flavor and texture to the food. It also has antioxidant, cancer-fighting, and anti-inflammatory properties. We call Beshar, ターメリック Tāmerikku in Japanese.

Dalchini

दालचिनी is a spice that we obtain from the inner bark of several tree species from the genus Cinnamomum. It is a spice that adds sweet and woody flavor to the food. We can see, it is mostly used in commercial baking. シナモン Shinamon is the Japanese name for Dalchini.

Dhania Dhulo

Another Spice we have is धनिया धुलो. We use it mostly to add flavor and aroma to vegetables, meat, and pickles. Moreover, it is one of the essential ingredients of many curries and gravies. We know Dhania Ko Dhulo as コリアンダーパウダー Koriandāpaudā in Japanese.

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Garam Masala

In गरम मसला, we mix varieties of spices in a ground form. In it, Cardamom, Cumin, Cloves, etc. are some of the main spices that are mixed and grounded. We call Garam Masala, 混合スパイス Kongō supaisu in Japanese.

Lwaang

लुवांग is one of the key spices in Nepal. It is the dried buds of a tropical evergreen tree. The Lwaang is reddish-brown with a rounded flower head. We use it for culinary and medicinal purposes. クローブ Kurōbu is the Japanese name for Lwaang.

Jeera

Image Source: クミン Kumin

Another Spice we have is जीरा. It is a flowering plant in the family Apiaceae, which seeds are in fruit. Jeera adds a pungent smell and flavor to the food. Jeera Leaves or seeds are used in cooking. We use it in both whole and ground forms. Jeera is called クミン Kumin in Japanese.

Keshar

केसर is a spice based on the flower of Crocus sativus. Keshar has Cancer-fighting properties. Along with that, it also has antioxidant properties and other medicinal benefits too. It adds a sweet, floral taste to food and also makes food look garnished. サフラン Safuran is the Japanense name for Keshar.for Keshar.

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Lasun

लसुन is a species of bulbous flowering plant in the genus Allium. Lasun is one of the crucial spices in world cuisine. We can use it in both paste form and ground form. Lasun paste adds flavor and thickness to the food. Along with that, Lasun leaves are also used for cooking. We call ニンニク Nin’niku for Lasun in Japanese.

Marich

Nepali Spices Name in Japanese
Image Source: ブラックペッパー Burakkupeppā

Now let us talk about मरिच. It is a flowering vine in the family Piperaceae. We dry it, ground it, and use it as a spice and seasoning. We call Marich, ブラックペッパー Burakkupeppā in Japanese.

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Sukumel

The next 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.  The Japanese name for Sukumel is カルダモン Karudamon.

Tej Patta

तेज पत्ता is an aromatic leaf, that we commonly use in cooking for aroma and flavor. We often use it in a whole, or in a dried, or ground form. Tej Patta is known as 月桂樹の葉 Gekkeiju no ha in Japanese.

Souff

Nepali Spices Name in Japanese
Image Source: アニシード Anishīdo

सौफ is the seed of the Pimpinella anisum plant. The leaves and roots of the Souff both are edible. It is small and brown. In cooking, we use it, as a flavoring agent as it adds a sweet and aromatic taste to food. アニシード Anishīdo is the Japanese name for Souff.

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Timur

Nepali Spices Name in Japanese
Image Source: 花椒 Kashō

The next spice we have is टिमुर. Timur adds unique spiciness and aroma to the food. It goes well in dry vegetable dishes, tomato-based dishes, curries, and pork. Timur is known as 花椒 Kashō in Japanese.

Khursani Dhulo

Nepali Spices Name in Japanese
Image Source: チリパウダー Chiripaudā

खुर्सानी धुलो is a blend of ground dried chilies, that adds spiciness to food. Along with that, Kurshani dhulo adds beautiful red color to the food. The more Khursani Dhulo is used, the spicier the food becomes. チリパウダー Chiripaudā is the Japanese name for Khursani Dhulo.

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These are the Nepali Spices name in Japanese.

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