50 Medicinal Plants Used as Spices In Nepal ~ NepalAyurveds.com

In Nepal, 50 medicinal plants used as spices enrich culinary traditions, offering diverse flavors and health benefits to dishes, reflecting cultural richness.

In Nepal, a rich tapestry of culinary traditions intertwines with a deep-rooted appreciation for medicinal plants used as spices. Among these treasures, nutmeg, locally known as Jaiphal, unfolds its warm and aromatic essence, lending a subtly sweet and nutty flavor to both sweet and savory dishes. Panch Phoron, a quintessential spice blend, melds fenugreek seeds, nigella seeds, cumin seeds, fennel seeds, and mustard seeds, infusing Nepali cuisine with earthy, bitter, and aromatic notes that elevate vegetable dishes, lentils, and fish preparations. Paprika, or Degi Mirch, with its mild heat and vibrant red hue derived from dried and ground chili peppers, adds depth to curries, marinades, and roasted vegetables, while pomegranate molasses enriches marinades, salad dressings, and Middle Eastern-inspired dishes with its tangy sweetness.

Poppy Seeds, or Khus Khus, bring a nutty crunch to Nepali delicacies, whether in sweets, bread, or savory dishes, while saffron, revered as Kesar, imbues biryanis, desserts, and milk-based creations with its golden hue and delicate floral fragrance. Star Anise, known as Chakra Phool, graces Nepali curries, rice dishes, and spice blends with its potent licorice-like flavor, while tamarind, or Imli, lends its tangy and subtly sweet taste to chutneys, sauces, and tamarind-based curries. Turmeric, or Haldi, prized for its vibrant color and earthy flavor, enhances a myriad of Nepali dishes with its golden-yellow tint and healthful properties. White Poppy Seeds, also called Khas Khas, contribute a mild nuttiness to Nepali cuisine, whether in sweets, bread, or savory dishes, adding texture and depth to culinary creations. These fifty medicinal plants, woven into the fabric of Nepali gastronomy, not only delight the palate but also offer a myriad of health benefits, embodying the harmonious synergy between food and medicine in the cultural landscape of Nepal.

Lets start to know some use and benefits of these herbs below.

Chili Powder (Khursani)

Chili powder, known locally as Lal Mirch, holds a prominent place in Nepali kitchens for its ability to impart fiery heat and intense flavor to a myriad of dishes. From traditional curries to contemporary marinades and spice rubs, this versatile spice adds depth and character to Nepali cuisine. Beyond its culinary applications, chili powder is revered for its potential health benefits, including its ability to boost metabolism and promote digestion, reflecting its dual role as both a flavor enhancer and a medicinal ingredient.

Cinnamon (Dalchini)

Cinnamon, revered for its sweet aroma and warm flavor, is a cherished spice in Nepali culinary traditions. Its versatility is showcased in a wide range of dishes, from savory curries to indulgent desserts and aromatic beverages. Beyond its culinary appeal, cinnamon holds a special place among Nepali medicinal spices, with traditional remedies harnessing its potential to alleviate ailments such as digestive issues and inflammation. Thus, this medicinal plants spices stands as a testament to Nepal's holistic approach to health and well-being, where culinary delights and medicinal wisdom intersect.

Cloves (Lawang)

Cloves, with their aromatic and sweet-spicy flavor profile, are prized additions to Nepali spice blends and culinary creations. Whether infused into rice dishes or incorporated into meat curries, cloves lend a distinctive taste and aroma to Nepali cuisine. Beyond their culinary applications, cloves are esteemed for their medicinal properties, particularly their soothing effect on oral health. Nepali traditions recognize this medicinal plants spices as a natural remedy for toothaches and gum problems, underscoring their dual role as both a culinary delight and a healing herb.

Coriander (Dhania)

Coriander, with its citrusy and nutty undertones, serves as a versatile herb and spice in Nepali cooking. Its seeds, ground into a fragrant powder, feature prominently in spice blends, while its fresh leaves impart vibrant flavor to dishes. From enriching curries to enhancing chutneys and marinades, this medicinal plants spices plays a central role in Nepali culinary creations. Moreover, its inclusion in traditional medicine attests to its therapeutic properties, with coriander revered for its digestive benefits and potential to alleviate various ailments.

Cumin (Jeera)

Cumin, cherished for its warm and earthy flavor, is a staple spice in Nepali kitchens. Whether used whole or ground, cumin seeds are essential for tempering oil or ghee before adding depth to curries, rice dishes, and spice blends. Beyond its culinary applications, this medicinal plants spices is valued in traditional medicine for its digestive properties and potential to alleviate gastrointestinal discomfort. Thus, cumin exemplifies the integral role of medicinal spices in Nepali cuisine, where flavor and health benefits converge seamlessly.

Curry Leaves (Kari Patta)

Curry leaves, renowned for their aromatic flavor and fragrance, are treasured in Nepali cuisine for their ability to enhance the taste of dishes. With a citrusy and slightly bitter taste, curry leaves are often used for tempering curries, lentil dishes, and chutneys, infusing them with a distinct aroma and flavor profile. Beyond their culinary applications, this medicinal plants spices are recognized for their potential health benefits, with traditional remedies harnessing their antioxidant properties and digestive benefits.

Dill Seeds (Suwa Dana)

Dill seeds, with their unique flavor reminiscent of anise and celery, add depth to Nepali pickles, bread, and rice dishes. Apart from their culinary uses, dill seeds are esteemed for their digestive properties, making them a popular choice for post-meal consumption. In traditional medicine, this medicinal plants spices are valued for their potential to alleviate digestive discomfort and promote overall well-being, underscoring their significance as both a culinary ingredient and a medicinal herb.

Dry Ginger Powder (Sonth)

Dry ginger powder, derived from ground dried ginger root, imparts a warm and spicy flavor to Nepali recipes. Whether infused into chai tea, sweets, or spice blends, this medicinal plants spices dry ginger powder adds depth and complexity to dishes while potentially offering digestive benefits. In traditional medicine, ginger is revered for its anti-inflammatory properties and ability to alleviate nausea and gastrointestinal discomfort, reflecting its esteemed status as a medicinal spice in Nepali culture.

Fennel Seeds (Saunf)

Fennel seeds, with their sweet and licorice-like flavor, are valued additions to Nepali cuisine. Whether consumed as a mouth freshener after meals or incorporated into spice blends, bread, desserts, and vegetable preparations, fennel seeds enrich Nepali dishes with their aromatic touch. In traditional medicine, this medicinal plants spices are recognized for their digestive properties and potential health benefits, reflecting their multifaceted role as both a culinary delight and a healing herb.

Black Cardamom (Elaichi):

Black Cardamom, known locally as Badi Elaichi, adds a smoky and robust essence to savory dishes like biryanis and curries. This medicinal plants spices flavor carries hints of camphor and resin, enhancing the depth of flavors in traditional Nepali cuisine.

Black Cumin (Shahi Jeera):

Shahi Jeera, or Black Cumin, contributes a warm and nutty flavor, distinct from regular cumin seeds. This medicinal plants spices finds its place in Nepali rice dishes, bread, and pickles, enriching them with its unique aromatic touch.

Black Mustard Seeds (Rai):

Rai, or Black Mustard Seeds, are tiny yet powerful, infusing Nepali cuisine with their pungent aroma. These medicinal plants spices are essential in dishes like curries, pickles, and chutneys, adding depth and flavor to traditional Nepali meals.

Black Pepper (Marich):

Kali Mirch, or Black Pepper, is renowned for its sharp and slightly spicy flavor. Widely used in Nepali cuisine, this medicinal plants spices enhances the taste of curries, stir-fries, and marinades, while also providing digestive benefits.

Black Sesame Seeds (Kalo Til):

Kala Til, or Black Sesame Seeds, offer a robust flavor with a hint of bitterness. This medicinal plants spices used in both sweet and savory dishes, they are toasted to intensify their flavor, making them a key ingredient in Nepali culinary creations.

Brown Mustard Seeds (Sarsoo):

Similar to black mustard seeds, Brown Mustard Seeds add a pungent and spicy flavor to Nepali dishes. Slightly milder in taste, these medicinal plants spices are commonly used in lentil preparations, curries, and vegetable dishes.

Caraway Seeds (Shahjeera):

Shahjeera, or Caraway Seeds, contribute a warm and sweet flavor to Nepali bread and rice dishes. Apart from their culinary use, these medicinal plants spices are valued for their digestive properties and are often consumed after meals.

Carom Seeds (Jwaano):

Ajwain, also known as Carom Seeds, emits a strong aroma and a slightly bitter taste. Used sparingly in Nepali bread, snacks, and vegetable dishes, this medicinal plants spices is renowned for its digestive benefits.

Cassia Bark (Dalchini):

Dalchini, or Cassia Bark, offers a robust aroma similar to cinnamon. Its warm and woody flavor enhances both sweet and savory Nepali dishes, making it a staple spice in Nepali cuisine.

Celery Seeds (Ajmoda):

Ajmoda, or Celery Seeds, impart a distinct celery-like flavor with a hint of bitterness. Widely used in Nepali pickles, spice blends, and vegetable dishes, they elevate the taste and aroma of these culinary creations while potentially offering health benefits like anti-inflammatory properties.

Ajwain (Carom Seeds)

Ajwain, also called Carom Seeds, is a spice loved for its strong smell and special taste. This medicinal plants spices adds a sharp and slightly bitter flavor to many foods like bread, snacks, and vegetables. People in Nepal use it a lot in herbal remedies for stomach problems like indigestion and bloating.

Allspice (Kabab Chini)

Allspice is a spice that tastes like a mix of cinnamon, nutmeg, and cloves. It's used in Nepali cooking, especially in meat dishes and spice mixes. This medicinal plants spices gives a warm and slightly sweet smell to curries and marinades, making them rich and flavorful.

Amchur (Mango Powder)

Made from dried unripe mangoes, Amchur gives a tangy and citrusy flavor to Nepali food. This medicinal plants spices adds a mildly sour taste to chutneys, pickles, and spice mixes, balancing out other flavors nicely.

Anardana (Pomegranate Seeds)

Anardana, or dried pomegranate seeds, adds a tangy taste to many Nepali dishes. Its fruity and sour flavor goes well with curries, salads, and marinades. This medicinal plants spices also makes meat dishes more tender and juicy.

Anise Seeds (Saunf)

Anise seeds, also known as Saunf, have a sweet and licorice-like flavor popular in Nepali cuisine. They're used to freshen the palate and are found in desserts, baked goods, and masala chai. Saunf is also good for digestion, often eaten after meals.

Arrowroot Powder

Arrowroot powder, made from the roots of the arrowroot plant, is a gluten-free thickener in Nepali cooking. This medicinal plants spices doesn't have much taste but makes sauces, gravies, and desserts smooth and creamy.

Asafoetida (Hing)

Asafoetida, or Hing, is important in Nepali vegetarian dishes as a replacement for onion and garlic. Though this medicinal plants spices smells strong when raw, it adds a nice flavor to lentils, curries, and pickles when cooked.

Bay Leaf (Tej Patta)

Bay leaf, called Tej Patta in Nepal, adds a nice smell to food with its slightly bitter and sweet aroma. It's often used in soups, stews, and rice dishes to give them a special flavor.

Bengal Gram Flour (Besan)

Bengal Gram Flour, or Besan, is made from ground chickpeas and is gluten-free. It's used in many Nepali dishes like pakoras, cheelas, and sweets, giving them a nutty taste and smooth texture.

Bishop’s Weed (Ajwain)

Bishop’s Weed, also known as Ajwain, has a strong smell and taste. It's used in small amounts to add a special flavor to Nepali dishes like bread, snacks, and savory foods. This medicinal plants spices is also good for digestion and is sometimes eaten as a mouth freshener after meals.

Fenugreek (Methi):

Fenugreek, locally known as Methi, stands as a versatile herb with culinary and medicinal significance. In Nepali cuisine, both its leaves and seeds are commonly employed. The leaves, characterized by a slightly bitter taste, find their way into various dishes such as curries, lentil preparations, and vegetable accompaniments. Meanwhile, the seeds, boasting a robust, nutty flavor, contribute to spice blends and pickle recipes.

Fenugreek Leaves (Kasuri Methi):

Kasuri Methi, the dried form of fenugreek leaves, imparts a potent and somewhat bitter taste to dishes. Crushed and sprinkled atop curries, lentils, and vegetables, these leaves infuse a distinctive flavor profile into Nepali delicacies. A ubiquitous ingredient in Nepali cooking, Kasuri Methi lends an earthy and aromatic essence to numerous culinary creations.

Green Cardamom (Sukumel):

Green Cardamom, referred to as Choti Elaichi locally, is celebrated for its captivating aroma and delicate flavor profile. Its usage spans across a wide spectrum of Nepali cuisine, enriching desserts, beverages, and savory dishes alike. By releasing the aromatic seeds contained within its pods through crushing or grinding, Green Cardamom imparts recipes with an enchanting fragrance and a nuanced burst of flavor.

Green Chili (Hariyo Khursani):

Hari Mirch, or Green Chili, occupies a prominent place in Nepali culinary tradition, renowned for its fiery heat and fresh taste. Employed in various forms - whole, chopped, or ground - green chilies contribute spiciness to curries, chutneys, and marinades. The intensity of heat can vary, allowing for adjustments based on individual spice preferences.

Kalonji (Nigella Seeds):

Kalonji, commonly known as Nigella Seeds, presents itself as small, black seeds characterized by a mildly bitter and nutty flavor. Integral to Nepali bread, curries, and pickles, Kalonji imparts a unique texture and taste to dishes. Often combined with other spices, this medicinal plants spices lends a distinctive flavor profile to culinary preparations.

Kashmiri Chili Powder:

Kashmiri Chili Powder, crafted from dried Kashmiri chilies, distinguishes itself with its vibrant red hue and mild spiciness. Renowned for its ability to impart a rich color and subtle heat to various Nepali dishes, including tandoori preparations, curries, and biryanis, this medicinal plants spices Kashmiri Chili Powder holds a prized position in Nepali spice cabinets for its flavor-enhancing properties.

Mace (Javitri):

Mace, derived from the outer covering of the nutmeg seed, exudes a delicate flavor profile distinct from its nutmeg counterpart. Boasting warm, sweet undertones with hints of cinnamon and pepper, this medicinal plants spices finds application in spice blends, desserts, and savory dishes within Nepali cuisine, adding depth of aroma and flavor to culinary creations.

Malabar Tamarind (Kodam Puli):

Malabar Tamarind, known by various names such as Garcinia Cambogia, Kodam Puli, or Kokum, serves as a souring agent prevalent in South Indian and Goan cuisines. Possessing a tangy, slightly fruity taste, this medicinal plants spices enhances Nepali curries, chutneys, and beverages, offering a refreshing sour flavor profile to culinary preparations.

Mustard Seeds (Sarson):

Mustard Seeds, referred to as Sarson locally, feature small, round seeds with a pungent and mildly spicy flavor profile. Integral to tempering (tadka), pickles, and spice blends in Nepali cuisine, mustard seeds are typically fried in oil or ghee to unlock their aromatic properties before being incorporated into dishes, lending a distinctive taste and aroma to Nepali recipes.

Nigella Seeds (Kalonji):

Nigella Seeds, also known as Kalonji, present a mild and nutty flavor profile with subtle hints of onion and oregano. Utilized in various Nepali culinary applications, including curries, bread, and pickles, Nigella Seeds contribute a unique taste and texture to dishes. Beyond their culinary utility, these seeds are also revered for their potential health benefits, finding usage in traditional Nepali medicine.

Chaat Masala

Chaat Masala, a flavorful spice blend, embodies the essence of Nepali street food culture. Its tangy and savory profile, infused with ingredients like mango powder, black salt, cumin, and coriander, not only enhances the taste of dishes but also provides a burst of nutritional goodness. From enriching fruit salads to elevating the flavors of savory snacks, Chaat Masala is a testament to Nepal's culinary ingenuity and its utilization of medicinal spices for both gastronomic delight and health promotion.

Nutmeg (Jaiphal)

Nutmeg, locally known as Jaiphal, is a spice celebrated for its warm and aromatic essence. This medicinal plants spices offers a unique blend of slightly sweet and nutty flavors, making it a versatile ingredient in Nepali cuisine. From desserts to savory dishes, nutmeg adds depth and richness to recipes, albeit in moderation due to its potent taste. Beyond its culinary uses, nutmeg holds medicinal properties, including anti-inflammatory and digestive benefits. It's often used to soothe stomach ailments and promote overall digestive health.

Panch Phoron

Panch Phoron is a traditional spice blend comprising five whole spices: fenugreek seeds, nigella seeds, cumin seeds, fennel seeds, and mustard seeds. This quintessential mixture infuses Nepali dishes with an array of flavors, ranging from earthy to aromatic. This medicinal plants spices is deeply rooted in Nepali culinary traditions, enhancing the taste and aroma of vegetable dishes, lentils, and fish preparations. Apart from its culinary significance, the spices in Panch Phoron possess medicinal properties, including aiding digestion, reducing inflammation, and promoting heart health.

Paprika (Degi Mirch)

Paprika, or Degi Mirch, adds both color and flavor to Nepali cuisine. Derived from dried and ground chili peppers, paprika offers a mild and subtly sweet taste along with its vibrant red hue. This medicinal plants spices is commonly used in curries, marinades, and roasted vegetable dishes, imparting a gentle spiciness and enhancing the overall flavor profile. Beyond its culinary uses, paprika contains compounds like capsaicin, which may have antioxidant and anti-inflammatory properties, contributing to its potential health benefits.

Pomegranate Molasses

Pomegranate Molasses is a syrup crafted from reduced pomegranate juice, offering a tangy and delicately sweet flavor profile. This medicinal plants spices serves as a versatile ingredient in Nepali culinary creations, enriching dishes with its harmonious balance of acidity and sweetness. Pomegranate molasses is often used in marinades, salad dressings, and Middle Eastern-inspired recipes, adding a unique dimension to the palate. Beyond its culinary uses, pomegranate molasses is rich in antioxidants and may offer health benefits such as supporting heart health and reducing inflammation.

Poppy Seeds (Khus Khus)

Poppy Seeds, known as Khus Khus, introduce a nutty and subtly sweet flavor to Nepali cuisine. These tiny seeds are embraced in a myriad of dishes, contributing texture and a delicate crunch. This medicinal plants spices are utilized in both sweet and savory preparations, ranging from desserts to bread and savory dishes. They are often ground or soaked to unlock their full essence, enhancing the culinary experience with their nuanced taste. Apart from their culinary uses, poppy seeds contain nutrients like calcium, magnesium, and phosphorus, which contribute to bone health and overall well-being.

Saffron (Kesar)

Saffron, revered as Kesar, is prized for its vibrant color and distinct floral notes. Harvested from the stigma of the Crocus sativus flower, saffron holds a significant place in Nepali gastronomy. It enriches dishes such as biryanis, desserts, and milk-based preparations with its rich golden hue and unparalleled flavor profile. Beyond its culinary uses, this medicinal plants spices n possesses antioxidant properties and may offer various health benefits, including promoting mood balance, supporting cardiovascular health, and aiding digestion.

Star Anise (Chakra Phool)

Star Anise, referred to as Chakra Phool, showcases a star-shaped form and a potent licorice-like flavor. Integral to Nepali culinary traditions, Star Anise enhances the taste of curries, rice dishes, and spice blends, imparting a warm and aromatic essence. Beyond its culinary uses, this medicinal plants spices contains compounds like antioxidants and antimicrobials, which may contribute to its potential health benefits, including supporting digestive health and boosting immunity.

Tamarind (Imli)

Tamarind, known as Imli, serves as a souring agent cherished in Nepali cuisine for its tangy and subtly sweet taste. Frequently utilized in chutneys, sauces, and tamarind-based curries, Tamarind lends a distinctive sourness and depth of flavor, enriching dishes with its unique culinary profile. Beyond its culinary uses, this medicinal plants spices is rich in vitamins and minerals like vitamin C, B vitamins, and iron, which contribute to overall health and well-being.

Turmeric (Besar)

Turmeric, recognized as Haldi, boasts a vibrant yellow hue and a warm, earthy flavor profile. Esteemed for its extensive use in Nepali cuisine, Turmeric not only imparts a striking color but also offers various health benefits. Integral to a multitude of dishes, including curries, rice preparations, and spice blends, this medicinal plants spices infuses each recipe with a distinctive aroma and a visually captivating golden-yellow tint. Beyond its culinary uses, turmeric contains curcumin, a compound with potent antioxidant and anti-inflammatory properties, contributing to its potential health benefits, including supporting joint health, promoting heart health, and boosting immunity.

White Poppy Seeds (Khas Khas)

White Poppy Seeds, also known as Khas Khas, present a mild and nutty flavor profile. Embraced in Nepali gastronomy, these seeds find their way into an array of dishes, from sweets to bread and savory preparations. Often ground or soaked to unlock their full essence, this medicinal plants spices Seeds are esteemed for their creamy texture and subtle taste, enhancing culinary creations with their unique attributes. Apart from their culinary uses, poppy seeds are a good source of nutrients like healthy fats, protein, and fiber, contributing to overall health and well-being.

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