Any dish without spices is like a night sky without stars. No matter how tempting or good-looking your dish is, if it does not have the spices, the flavor just won't shine through at all. When we talk about spices, we definitely can’t miss out on discussing the Asian continent, which is not only rich in herbs and spices but also a hotspot for these precious offerings. It’s really hard to imagine how many popular dishes have gotten their flavors from these unique herbs and spices. Simply put, spices are the star of the culinary world and much needed for crafting perfection.
With this engaging introduction above, you might’ve guessed the topic of discussion today. In this article, we’re about to talk about the lesser-known, secret Asian spices that make the best food in Cochrane and where to find them.
Unique Spices Used in Nepali Cuisine at The Best Restaurant in Cochrane
Now, you might’ve heard a lot about Nepali cuisine, but do you also know the secret ingredients that make it a hit among foodies? The country is rich in natural resources and has a wide variety of spices and herbs used as common ingredients in cooking day-to-day food.
So, without making you wait further, let’s explore all the tasty foods and the secret spices that make all the difference:
1. Timur (Sichuan Pepper)
This ingredient has recently gained a lot of fame among restaurants in Cochrane due to the kick of spice and the overall experience it offers. The spice has a citrusy, a little floral, and piquant flavor that infuses every dish it is used in, bursting with taste and a fiery kick.
Usage:
Many restaurants in Cochrane use this amazing spice in a variety of foods, including:
● Jhol Momo: The broth of the Jhol momo uses a combination of spices along with a portion of Timur pepper. It infuses a slightly numbing and tingling sensation to the broth, giving it its unique taste and flavor profile.
● Sukuti: Many places to eat in Cochrane use Timur to cook a traditional dish called Sukuti. The piquant and sharp flavor of the Sichuan pepper goes really well with the rich texture of the dried meat.
● Goat Sekuwa: Timur is also used to add a zesty and numbing heat flavor to the grilled meat as it pairs nicely with the chargrilled flavors of the goat meat.
2. Jimbu
Jimbu, a well-known spice, is commonly consumed in the mountainous regions of Nepal. Jimbu is a dried herb that gives out a flavor similar to that of onion, garlic, and chives but with a unique sourness.
Many places to eat in Cochrane use Jimbu for a variety of dishes, including:
● Dal: Dal is among the most common foods in Nepali cuisine and is consumed by a majority of the population on an everyday basis. This lentil-based soup is bettered by tempering a range of spices, including jimbu, in clarified butter and adding it atop the lentil.
● Soups and Thukpas: Jimbu is also widely used to add flavor to a wide variety of soups and thukpas, which improves the aroma and the overall flavor of the dishes.
● Pickles and Chutneys: Condiments like pickles and chutneys are an important part of Himalayan food consumed almost daily because of their savory flavor profile. At our restaurant in Cochrane, we use jimbu for pickles and chutneys that put an earthy and tangy taste in them.
3. Fenugreek
Fenugreek seeds, natively also called Methi, are a commonly consumed and widely used spice across several Asian continents. The flavor profile of this unique spice is somewhat nutty and bitter, with a maple-like aroma.
Usage:
Methi is used in a variety of foods in Cochrane:
● Aloo Chilli: Fenugreek seeds are used to add a deepness of flavor to Aloo Chilli by either roasting or tempering the seeds in hot oil and then adding them atop. The bitterness of the seeds balances the heat and spice level in the dish.
● Sukuti: Sukuti is a dried meat dish flavored with a variety of spices, including methi, which helps cut through the rich meatiness, providing a refreshing and earthy taste.
4. Chives
Chives are commonly used in Nepali cooking and are known for their onion and garlic flavor, which infuses a slightly mild taste.
Usage:
Many places to eat in Cochrane use this versatile herb to garnish and flavor a range of dishes. Here are some dishes that utilize Chives in their prep:
● Salads: Chives are used to garnish different salads to infuse a refreshing and crisp texture to the salads.
● Momos: Our restaurant in Cochrane uses chives to garnish a range of dumplings which add a refreshing and aesthetic appeal to the overall ensemble making it not only taste amazing but also clickworthy.
5. Star Anise
The spice gets its name from its shape, which looks like a star. Star Anise has a strong aroma with slightly sweeter and bitter undertones. Star anise is used in a variety of dishes, including:
● Mutton or Lamb Stew: Many places to eat in Cochrane use star anise to cook a range of mutton and lamb stews. The special thing about this herb is that it’s used for dishes that require slow cooking, imparting a beautiful taste.
● Shyakpa: A popular mountainous stew, Shyakpa is a popular dish that uses star anise as one of its ingredients. Shykpa consists of a variety of ingredients like Yak meat, Yukon gold potato, celery, and carrot. The meat in the stew is given flavor with star anise and is slow-cooked to perfection for the ultimate original taste.
Enjoy this true Himalayan delight at our restaurant in Cochrane, where we make sure that every spoonful is a fest in itself.
Where to Find the Best Foods in Cochrane
Situated in the beautiful town of Cochrane, Aama Nepalese Cuisine is all about big flavors and big joy. As an authentic Nepalese restaurant in Cochrane, our chefs create true Himalayan dishes from scratch using only the finest and locally sourced ingredients.
Our years of experience in crafting delicacy is what makes us a five-star reviewed eatery, ranking among the best places to eat in Cochrane and beyond. Visit us today, and don’t forget to try our hot specials with your loved ones.