tastes as fleshy, oily and creamy.

Avocado has fairly consumed by Nepalese people recently. These days people have started growing avocado trees in their backyards.

Nutrition Facts

Amount Per 1 cup, sliced (146 g)

Calories 234
% Daily Value*
Total Fat 21 g 32%
Saturated fat 3.1 g 15%
Polyunsaturated fat 2.7 g
Monounsaturated fat 14 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Potassium 708 mg 20%
Total Carbohydrate 12 g 4%
Dietary fiber 10 g 40%
Sugar 1 g
Protein 2.9 g 5%
Vitamin A 4% Vitamin C 24%
Calcium 1% Iron 4%
Vitamin D 0% Vitamin B-6 20%
Vitamin B-12 0% Magnesium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Murali makai, pop corn

pop corn
Murali makai, pop corn.
Trinomial nameZ ea mays everta.

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Nepalese wild kimbu

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Kafal, wild nepalese mulberry


Koiralo, mountain ebony, orchid tree, camel’s foot tree

Binomial name Phanera variegata

Koiralo is a flowering plant that grows well in parts of Southeast Asia and is native to India, Pakistan, Nepal, Burma and Sri Lanka. Flowers are purple and red color having strap-shaped long and hard pods. It grows as a tree with of 10-15 meters high and blooms as flowers during the spring season in forests. Leaves are eaten by sheeps, goats and kettles and flowers with pods are cooked in Nepalese kitchen as a seasonal dish. It is cultivated as an ornamental tree and famous for its scented flowers.

Koiralo is basically consumed as pickles and vegetables in Nepal. 

It recovers the digestive system, increase the appetite and used for medicinal purposes like treating skin ailments, ulcers, gastrointestinal diseases. Mostly herbal medicines are sold contained with mountain ebony extracts or scents.

Koiralo ko achaar [fresh pickles of mountian ebony] is a very famous dish in Nepal, which is a combination of potatoes and koiralo. Koiralo and boiled separately and added with sesame and lemon juice. The flowers with their stems are used to make this dish. 

References – 







Belchan or belchanda, Roselle


A wild hisbiscus flower found in besi.The word besi in the Nepali language means lowlands in the river basin.

Tastes as sour.

Consumed basically as pickles or vegetables with meal.

Herbs And Spices


– Hing, Asafoetida, botanical name Ferula assa-foetida

– Besar, Turmeric, botanical name Curuma Longa

– Bojo, Calamus, botanical name Acorus Calamus

– Yarsa Gumba, Caterpillar fungus, botanical name Ophiocordyceps Sinensis

– Jeera, Cumin, botanical name Cuminum Cyminum

– Kalo Jeera, Black Cumin, botanical name Bunium Bulbocastanum

– Jwano, Ajwain or Ajowan, also called Bishop’s Weed, botanical name Trachyspermum Ammi

– Marich or Kalo Marich, Black Pepper, botanical name Piper Nigrum

– Seto Marich, White Pepper

– Methi, Fenugreek, botanical name Trigonella Foenum-Graecum

– Kalo athawa Khairo Tori, Black or Brown Mustard, botanical name Brassica Nigra

– Seto Tori, White Mustard, botanical name Brassica Alba

– Khairo Til, Brown Sesame Seeds, botanical name Sesamum Indicum

– Seto Til, White Sesame Seeds,

– Kalo Til, Black Sesame Seeds, botanical name Sesamum Indicum L

– Aalas, Flax Seed, botanical name Linum Usitatissimum

– Khursaniko Dhulo, chili powder

-Sukeko Khursani, Dry red chili

– Rayo ko geda,

– Sarsyoon ko geda

– Tori ko geda

– Alaichi, Black or Large Cardamom, botanical name Amomum Subulatum, Amomum Costatum

– Dhaniako Geda, Coriander Seeds, botanical name Coriandrum Sativum

– Lwang, clove, botanical name Syzygium Aromaticum

– Tulsiko Pat, Holy Basil or Hot Basil, botanical name Ocimum Tenuiflorum

– Dhania, coriander leaves or cilantro, botanical name Coriandrum Sativum

– Parsley, Parsley, botanical name Petroselinum Crispum

– Hario Lasoon, Green Garlic

– Babari, Mint, botanical name Minta Spicata

– Jimboo

– Silam

– Staranaise

– Timmur, Szechwan pepper

– Chimnhing, Limbu spice

– filinge seeds, shape like starnais