Goji Berry Nepali spices, cm, made by Goji Berry, Herbal Products, Nepali Herbal Spices

Date Added : 2012-08-29 14:09:58 (1281)Views


Goji Berry Nepali Spices
Code	HME8719
Material	Goji Berry
Availability	Available

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US$ 7.00

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weight of 1 Pcs of the product is 0.5 kg and will cost USD $ 26.94

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Item location: kathmandu, Nepal
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A raw goji berry is about the size of the tip of your pinky finger, if not smaller. However, these size berries are difficult to find in North America and are native to parts of Asia (usually in China) and Europe. The Health Claims
Goji berries have been used in traditional Chinese medicine for thousands of years, says health and nutrition expert Rosanna Lee.
Some even claim these berries are natural remedies for diabetes, hypertension, malaria or even fever. However, Lee says a lot of these claims may not be true. "At present, there is still inconclusive evidence from research for such claims to be made."

spieces
Nepal is a country known for its rich and diverse culinary traditions, which heavily rely on spices and herbs to create delicious and flavorful dishes. Here are some popular Nepali spices: Read More

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.