1. Nutmeg :- it is also known as jaifal . It is aromatic and stimulant obtained from the kernel of mystic trees
2. Mace :- it is also known as javatre in local name . It is outer covering of nutmeg and have stimulant and aromatic qualities.
3. Garam masala :- it is highly aromatic mixture and is sprinkle over dishes that have almost finished cooking. Gram masala consists of cardamom seed ,nutmeg ,mace ,cinnamon stick,cloves , black pepper corns which are ground together.
4. Cumin seed and coriander seed :- they can be used as whole , ground or roasted grounded. They are used mostly in all Nepali and Indian cuisine.
5. Fenugreek :- it is called methi in local language . They have bitter taste and have some medical properties.
6.clove :- it is called luwang in local language . They are dried unopened flower buds .
7. Cinnamon :- it is also called dalchinni in local language and obtained from bark of the trees.
8. Cardamom :- it is also called sukumel in local language.
9. Aniseed :- it is called saunf
10. Asafoetida :- it is called hing and used in very small quantity.
11. Bay leaf :- it is also called Tejpatta . The leaves are usually dried .
12. Black pepper :- it is very expensive from history to present. It has been used as farm of currency .
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