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Photo by Scott Diekema, Nepal Semester.

Intro to Nepali Spices with Sharon-didi!

This week Sharon-didi offered us a class on traditional Nepali spices, presenting their uses, Nepali names, medicinal properties, while passing them around to taste and smell. Some of these spices included cinnamon bark, nutmeg, cumin seed, black cumin seed, coriander seed, clove, green cardamom, black cardamom, and others.

After Sharon-didi’s presentation, she facilitated a cooking class, teaching the students to make momo (steamed dumplings), paneer curry, potato parantha, and achaar (pickle sauce).

Thanks Sharon for sharing your knowledge with us!