How Nepali Cuisine uses Salt, Fat, Acid and Heat
Episode 1 – SALT (Subscribe for four more episodes, the next one is FAT)
Food represents Nepal's culture, tradition and practices based on geographical regions or ethnicity. Cooking is not all about food; it is a culture and tradition that brings together family, community, society and nation. In the globalized world and with internet connectivity, food is not limited to a particular geographical area and culture. It is beyond borders, and it is science, too. You can find "Dal Bhat" in the busy streets of Paris, "Momo" in Jackson Heights and "Choila" in the corners of London Street.
I started cooking in childhood, primarily to support my mother. Most of our favourite dishes come from our mother's recipe. Over time, I learned many cooking styles and experimented with fusion food from different cultures and traditions. While exploring culinary practices, as a science student, I decided to explore how the science of food influences Nepali cuisine.
Therefore, this article covers how salt, fat, acid, and heat influence Nepali cuisine and their linkages to culture and practices. The article is based on the book "Salt, Fat, Acid and Heat[1]" by Samin Nosrat. I want to share how these elements influence Nepali cuisines and food cultures. I will cite some examples from Nepali cuisines like Khas, Tibetan-influenced, Thakali, Newari, Limbu, Terai, or Tharu.
The article will have five episodes. Each will cover salt, heat, acid, and fat, and the last one will explain how these elements make Nepal's two most famous dishes delicious. Let me start with the first one—SALT.
How Nepali Cuisine Uses Salt
There are different types of salt, and the chapter covers Himalayan salt from the lap of Himalayas. Himalayan salt holds deep cultural significance in Nepal, embedded into various aspects of Nepali culture, traditions, and rituals beyond its practical uses and economic value. It is not just a commodity but a symbol of heritage and an integral part of Nepal's cultural fabric.
It is related to pureness, salvation, and prosperity. Salt bridges the past and the present, connecting Nepali communities with their ancestors and the natural resources that support them. It is essential for auspicious occasions, rituals, and traditional ceremonies, from birth ceremonies to marriage and even funeral rites.
Salt festivals hold an important place in Nepali society, highlighting the cultural value of Himalayan salt. A notable example is the "Nuna Festival," celebrated by the indigenous Magar community. During this event, villagers come together to give thanks for the salt and pay homage to the deity associated with it. [2]
Himalayan salt is commended for its health benefits, versatility, and unique flavour in the culinary world. Chefs and food enthusiasts worldwide have embraced this exceptional salt, incorporating it into various dishes.[3] One of the significant aspects of Himalayan salt is its versatility in culinary applications. It can be used for seasoning, marinating, grilling, baking, and even as a finishing touch to dishes. The delicate yet distinct flavour of Himalayan salt enhances the taste of various ingredients, elevating the overall culinary experience.
Contrasted to other salts, Himalayan salt offers an exceptional taste that is milder, less harsh, and subtly nuanced. Its mineral-rich composition imparts a delicate balance of flavours, enhancing the natural characteristics of food without overpowering them. [4] It can be sprinkled on baked vegetables, used to season grilled meats like Sekuwa or Choila, or incorporated into salad dressings (Cucumber or radish).
Whether a professional chef or a passionate home cook, incorporating Himalayan salt into your culinary practices adds various flavours. So why not embark on a culinary adventure with Nepal's Himalayan salt and explore its delightful taste sensations? Himalayan salt has long been regarded as one of the best natural preservatives and has even been referred to as the best salt for salt. [5] Salt is the most essential spice of food and life.
It is a unique type of salt, boasting a range of health benefits due to its high mineral content. It is now being used to preserve food. Himalayan salt is naturally antibacterial and helps to reduce spoilage and extend the shelf-life of food. It has a high potassium and magnesium content, making it an excellent substitute for table salt. However, it does contain a lot of sodium, which is bad news for people with high blood pressure.
The next episode 2 - FAT
The images in the article are from Google Images, and I acknowledge all the photographers who have shared them.
[1] Samin Nosrat. (2017). Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Simon & Schuster.
[2] Shailee (2023). The Power of Pink: Inside Nepal’s Himalayan Salt Phenomenon
[3] Zia Uddin (2024). Culinary Pairing of Himalayan Pink Salt
[4] Sea Salt. Sea Salt vs Himalayan Salt: How are they different?
[5] Michaela’s Meals. (2022). Benefit of Himalayan Pink Sea Salt