The Nepali people make use of a wide range of ingredients to make their everyday foods. Whether you're looking to understand the food ingredients, terminologies or simple translation to help you make purchases in non-Nepali supermarkets, we have you covered!
A
Aato - Cornflour.
Achar - Another name for chutney or pickle.
Aduwa - Ginger
Ajwain- Tymolseeds
Alainchi - Black cardamom.
Amchoor - Mango powder
Ata - Wheat flour
B
Bakula - Fava Beans
Banda (Banda Govi)- Cabbage
Bangoor - Pig.
Besan - Gram flour
Besar - Turmeric
Beyhuti - Cow milk extracted within 2-3 days of post-pregnancy and boiled to make solid.
Bhaat - Rice.
Bhanta - Eggplant, Brinjal,Aubergines
Bhatmas - Soybeans
Bhuteko Channa - Roasted gram
Bhutwa - Fried
Bodi - Black-eyed peas
C
Chana - Chick peas
Chana dal - Gram dal
Chukauni - A style of making achar with enhanced yogurt-y flavour.
Chutney - Another name for aachar or pickle.
Chyapi - Chives
D
Dahi - Yogurt or curd
Dal - Lentil soup
Dal chinni - Cinnamon
Dhania (leaves) - Coriander leaves, Cilantro, Chinese Parsley
Dhania (masala) - Coriander seeds
Dhendo - Also known as Khodo or Millet powder
F
Farsi - Pumpkin
G
Gai - Cow
Gundruk - fermented leafy green vegetable
H
Haluwa - Sweet appetizer usually made with carrots
Hing - Asafoetida
I
Ilaichi - Cardamom (black)
J
Jaifal - Nutmet
Jau - Oats
Jeera - Cummin
Jimbu - Himalayan aromatic leaf garlic
Jwano - Also known as ajowan, bishop's weed and Trachyspermum ammi
Jwanu - Lovage
K
Kalonji - Onion seeds
Kankro - Cucumber
Kari Pata - Curry leaves
Kathal - Raw jack fruit
Kesar - Saffron
Khashi - Goat
Khir/Kheer - Sweet Rice Pudding
Kodo - Millet
Kukhura - Chicken
Kurilo - Asparagus
Kurouni - Milk boiled until solid and a little sugar is added for sweetness
Kuskus - Poppy seeds
L
Lasun - Garlic
Luang - Clove
M
Maccha - Fish
Maida - Flour
Makai - Corn
Marich - Black Pepper
Mas - Black Lentils
Masoor dal - Red gram
Methi - Fenugreek
Methi sag - Fenugreek leaves
Mohi - Fermented milk drink made from cultured buttermilk with a characteristic sour taste.
Moong - Whole green gram
Moong dal - Green gram
Mula - Daikon Radish
P
Pahari - Mountain region
Palungo - Spinach
Paneer - Paneer (or cottage cheese)
Parwal - Pointed gourd
Phapar - Buckwheat
Pindaula - Taro or Eddos
Pitho - Flour (All Purpose)
Pyaj - Onions
Pyaj (Hariyo) - Scallion
R
Ram Toriya - Okra (Lady’s Finger)
Rango - Male Buffalo
Rawa - Semolina, Cream of wheat
Rayo/Tori - Mustard
Roti - Flat Bread
S
Sabudana - Dry ginger
Saipatri - Mace, made with outer coating of nutmeg.
Sakarkhanna - Sweet potato
Sakhar - Brown Sugar
Salgam - Turnip
Saunf (masala) - Fennel
Saunf (sag) - Dill leaves
Simi - Green Beans
Suji - Samolina
Sukamel- Cardamom (green)
T
Tama - Bamboo Shoots
Tarkari - Dish served along with rice.
Tarul - Yam
Tej Paat - Bay Leaf
Til - Sesame seeds
Til ko Tel - Gingelly oil
Timur - Sichuan pepper
Turai - Sponge gourd
U
Urrad Dhal - Black gram
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