What Secret Asian Spices Make the Best Food in Cochrane?
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.