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Name of Nepali Spices Name in Korean

Spices are one of the main ingredients for the food. They are aromatic or pungent vegetable substances that add flavor and aroma to food, e.g. Turmeric, Cardamom, pepper, or Cumin. Nepalese food is incomplete without spices. Generally, we often call them in Nepali or English. Today in this article, we will discuss the Nepali spices name in Korean.

Before We Begin

Nepalese kitchen is full of spices. Spices make your food taste better and aromatic. We have been hearing spices are rich in antioxidant properties. Not only this, they have other health benefits too. Along with that, it boosts your immunity. Thus, without delay, let us move on to the list below that has Nepali Spices names in Korean.

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Aduwa

अदुवा/Adhuwa (Zingiber officinale) is one of the common spices around the world. It is a flowering plant whose root is widely used as a spice. Moreover, It also has health benefits. The Adhuwa’s Korean name is 생강 Saeng-gang.

Alainchi

Nepali Spices Name in Korean
Image: Alainchi/ 블랙 카다멈 /Black Cardamom

अलैची/Alaichi is a spice that we have been using for cooking and health benefits then and now. It has anti-inflammatory and antibacterial properties. 블랙 카다멈 Beullaeg Kadameom is the Korean name for Alainchi.

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Beshar

We have another spice in our list is बेसार. It is one of the most common spices in the Nepali kitchen. Thus, food without Beshar is incomplete in Nepal. It adds color, flavor, and texture to the food. Along with that, it has medicinal and health benefits too. We call Beshar, 심황 simhwang in Korean.

Dalchini

दालचिनी is a spice that we obtain from the inner bark of several tree species from the genus Cinnamomum. 시나몬 sinamon is the Korean name for Dalchini.

Dhania Dhulo

We use धनिया धुलो mostly in vegetable, meat, and pickles. It is one of the important ingredients of many curries and gravies. Adding it to food adds a unique taste and aroma. We know Dhania Ko Dhulo as 고수 가루 Gosu galu in Korean.

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Garam Masala

The next spice on our list is गरम मसला. It is a spice, that has varieties of spices mixed in a ground form. Cardamom, Cumin, Cloves, etc. are mixed and grounded. We call Garam masala, 혼합 향신료 honhab hyangsinlyo in Korean.

Lwaang

लुवांग is the dried buds of a tropical evergreen tree. It is reddish-brown with a rounded flower head. We use it for culinary and medicinal purposes. 정향 jeonghyang is the Korean name for Lwaang.

Jeera

जीरा is an essential spice in the cuisine around the world. It is a flowering plant in the family Apiaceae, which seeds are in fruit. We can use Jeera leaves or seeds for flavor in the food. We use it in the different cuisines in both whole and ground forms. Jeera is called 커민 keomin in Korean.

Keshar

The next spice on our list is केसर. It is a spice based on the flower of Crocus sativus. Keshar has Cancer-fighting and antioxidant properties. Along with that, it has other medicinal benefits too. It adds a sweet, floral taste to food. 사프란 sapeulan is the Korean name for Keshar.

Lasun

लसुन is a species of bulbous flowering plant in the genus Allium. We can use it in both paste form and ground form. It adds flavor and thickness to the food. Along with that lasun leaves are also used for flavor. We call 마늘 maneul for Lasun in Korean.

Marich

मरिच is a flowering vine in the family Piperaceae. We dry it and use it as a spice and seasoning. It is one of the most common spices around the world. We call Marich, 후추 huchu in Korean.

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Sukumel

सुकुमेल is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.  The Korean name for Sukumel is 카다멈 kadameom.

Tej Patta

Now let’s talk about तेज पत्ता. It is an aromatic leaf, that we commonly use in cooking for aroma and flavor. We generally use it in a whole, or a dried, or ground form. Tej Patta is known as 카다멈 bei lipeu in Korean.

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Souff

सौफ is the seed of the Pimpinella anisum plant. While this plant’s leaves and roots both are edible. It is small and brown. In foods, we use it, as a flavoring agent as it adds a sweet and aromatic taste to food. 아니스 aniseu is the Korean name for Souff.

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Timur

Nepali Spices Name in Korean
Image Source: Timur/ 쓰촨 고추

The next spice is टिमुर. It has tongue-tingling and mouth-numbing properties. We use Timur for its distinct spiciness and aroma. It is good in dry vegetable dishes, tomato-based dishes, curries, and pork. It is one of the very popular spices in Nepal. Timur is known as 쓰촨 고추 sseuchwan gochu in Korean.

Khursani Dhulo

Nepali Spices Name in Korean
Image Source: Organic

खुर्सानी धुलो is a blend of ground dried chilies, that adds spiciness to food. The more Khursani Dhulo is used, the spicier the food becomes. Along with that, Kurshani dhulo adds color to the food. 고추가루 gochugalu is the Korean name for Khursani Dhulo.

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These are the Nepali Spices name in Korean.

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