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.
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.
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.
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.
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.
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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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
These are the Nepali Spices name in Japanese.
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