We have some good friends from Nepal. Because the wife, Anju, is not only from Nepal, but of the original Newari tribe in Nepal we get to try all kinds of yummy foods from them. Hopefully I’ll have time to share lots more from them soon!
Turmeric is a big part of their cooking – as well as lots of garlic, onion and ginger. All things that are very good for your health. You can hop over to my friend at the dinner vine to see all the good Turmeric gives you.
This seasoning is primarily used for Fried Chicken. Since is is SO yummy and I was making it so often I mixed up a bunch in a mason jar and just have it ready to go in the cabinet. I’ve sprinkled it on plain rice when I want a little more than salt. It also has a nice kick!
Here are the ratios:
4 Teaspoons Ground Garlic
2 Teaspoons Ground Ginger
2 Teaspoons Ground Cumin
1 1/4 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Chili
1/4 Teaspoon Ground Black Pepper
2 1/2 Teaspoons Sea Salt or Real Salt
All the spices (except salt and pepper) were straight from Nepal. They don’t look as refined as what you would buy here. Probably because they are simply dried and ground. If you look closely at the red chili on top you can see a lot of variation in color.
When I made Enchilada Lasagna from CrockOn with the Nepali chili powder I discovered it is at least twice as hot. So if you have a run of the mill store bought chili powder you may want to go double.
Try this as Fried Chicken! Gluten-free and really addictive.