Spice up your Life

Last week I got to learn more about the natural spices used in traditional Nepali cuisine at The Khukuri Nepalese Restaurant, here in Edinburgh. All the spices are prepared by hand, free from additives and are also gluten-free. Spices not only enhance flavours but also have health benefits too! Did you know that both Timbur and Jimbu spices are brought back from Nepal especially and can only be found in Nepali restaurants?

Spice Up Your Life Today with Some Natural Spices

Timbur

Timbur or also known as Himalayan Szechuan pepper is a shrub relating to the citrus family - Rutaceae. It grows in the warmer valleys of the Himalayas and unlike most peppers, it isn't hot but has underlying tones of citrus that trigger the nerves in the tongue. It is usually paired with garlic and chillies to flavour meat for momos.

The fruit is harvested from October through November when the fruit is ripe, it is then dry-cooked before being ground in preparation for cooking. Timbur is also used medicinally for common ailments such as toothache, common cold, cough and fever.

Jimbu

Jimbu also known as Himalayan aromatic leaf garlic is a mixture of two herbs Allium hypsistum and Allium przewalskianuma, members of the onion family.

It is used extensively throughout Nepal, primarily dried to flavour vegetables, pickles and meat. It tastes of a mixture between onion and chives. It is harvested between June and September then dried and stored for later use as only available seasonally.

Cumin

This unsuspecting small crescent-shaped seed gives a warming punch. A common kitchen spice which has a number of health benefits including the ability to aid digestion, respiratory disorders and diabetes.

Black Cumin

The Black Cumin seed comes from the Nigella Sativa plant, native to Asia. As well as being used to enhance the flavours of food it is also known as the ancient remedy for all diseases. "The Black Cumin oil is probably the single most important oil you can put in your System" - Dr Gary Null. Has been widely used to reduce blood pressure and treat headaches and toothache.

Aniseed

Anise or also known as Aniseed is a flowering plant part of the Apiaceae family. Native to the eastern Mediterranean and southwest Asia. Its flavour is similar to fennel and liquorice. Used to enhance the flavour of red meat dishes. Anise is also said to promote the well-being of the digestive system.