Also known as Egyptian cumin or white cumin, it is a well known spice that is widespread in many countries and has a very long history, having been used in ancient Egypt, and is an essential part of Indian and Nepalese cuisine. In Hungary it is also a common ingredient in the flavouring of various dishes. It is widely used in Middle Eastern cuisines and is of course an important part of Nepalese cuisine.

These brownish-yellow rectangular seeds are an essential spice in Nepali cuisine. It has a strong aroma. It is a very popular spice in the Middle East, and it is also widely used in African and Arab countries. It’s a very hard seed that is difficult to grind, so it is usually heated first, which makes this task easier. It has a very high protein content, has a slightly bitter taste, and is almost always found in curries.

Also called Cilantro and Chinese parsley. It adds a penetrating, spicy flavour to dishes. Both the leaves and seeds are used. The leaves are bright green and are used in Asian and South American cuisine. The seeds are usually processed in ground form and are used in both Indian and Nepalese cuisine, but are also common in Southeast Asia.

The leaf gives a strong flavour and is often used to flavour soups and sauces.

The seed is associated with Middle Eastern and Asian cuisines where they combine it with a  number of spices with which it harmonises particularly well, like mint and Roman cumin. Coriander seeds are an excellent seasoning for fish dishes, sauces, meats and vegetables. Curries are very often flavoured with it.

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The well-known spice is equally widespread in Nepal and is often used in all kinds of recipes, usually in combination with other spices. It can also be found in five-spice blends.

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It is indigenous to the ’Spice Islands’ and has a very long history, it has already been used in ancient Rome. Around the same time, it crossed over to China as well and most likely got into Nepal throught there.

It is used in both sweet and savoury dishes. It has an amazingly wide range of uses, and is well known in Hungary as well. It can be found in five-spice mixtures.

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It is also a very well-known spice in Hungary, usually found whole in soups, stews and sauces. The Indian bay leaf is a bit different from the one used in Europe. In the Indian bay leaves, there are three veins that run, while in the European one, there is only one. Futhermore, its size is also bigger, and it has a slight cinnamon taste.

In Nepal, several parts of the mustard plant are used, one of the most important of which is, of course, the mustard seed. It is pressed to extract mustardoil. As a spice, it is commonly used to make various pickles or to flavour curry. But it is also combined with fish to balance the flavour a little. It is an important ingredient in all kinds of pickles and chutneys. It also has many antibacterial properties in addition to its distinctive flavour. There are varieties ranging from yellow to dark brown, the darker the colour, the stronger and more pungent the flavour.

In other words, the so-called “clarified butter”. It is made by boiling the butter over a slow fire until all the water evaporates and the protein content precipitates and collects on the top and bottom. The resulting pure milkfat is then filtered and this product is much less likely to spoil than plain butter. It also can be used for baking as it does not foam or burn easily. It also has a subtle sweet taste from the caramelized lactose in it. It has an extremely long shelf life, as slow boiling is a preservation process to get rid of the elements responsible for rancidity. In Nepal, it is usually made from butter made from buffalo or cow milk.

An essential ingredient in the Chinese five spice blend, this beautiful herb is native to China, but its use is widespread in neighbouring countries, including Nepal. Its smell is particularly splendid, with a real liquorice flavour.