Dry Giner Nepali spices

Timur (Szechuan pepper): Timur is a key ingredient in Nepali cuisine and is used extensively in both savory and sweet dishes. It has a unique and distinctive taste, slightly numbing and tingling, and is often used to flavor meat and vegetable dishes.

Dhania (Coriander seeds): Dhania is a popular spice in Nepali cuisine and is used to add a nutty and earthy flavor to various dishes. It is commonly used in curries and soups.

Jeera (Cumin seeds): Jeera is a spice with a warm, earthy, and slightly bitter flavor. It is commonly used in Nepali cuisine to flavor curries, soups, and chutneys.

Rai (Mustard seeds): Rai is a common ingredient in Nepali cuisine, and its seeds are used for cooking, pickling, and seasoning. It has a pungent and slightly bitter taste.

Masala (Spice mix): Nepali masala is a blend of various spices, including cumin, coriander, cinnamon, cardamom, and cloves. It is used to flavor various dishes, including curries, soups, and stews.

Jwano (Thyme seeds): Jwano is a unique spice found in Nepali cuisine and is used to add a distinctive flavor to various dishes. It is commonly used in meat and vegetable dishes and is also added to bread and dough.

Dhania patra (Coriander leaves): Dhania patra, also known as cilantro, is commonly used as a garnish and flavoring agent in Nepali cuisine. It has a fresh and citrusy taste and is often used in salads, soups, and chutneys.

Jimbu (Himalayan herb): Jimbu is a herb found in the Himalayan region and is commonly used in Nepali cuisine. It has a strong and distinct flavor and is used to flavor soups, stews, and curries.

These are some of the popular spices used in Nepali cuisine. They add depth, complexity, and flavor to dishes and are an essential part of Nepali culinary culture.