Silam / Bhangjeera
Silam / Bhangjeera
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This Nepalese silam ko acar inspired chutney is wonderfully piquant and nutty, which uses the subtly earthy silam (or bhangjeera as it is popularly known as).
about
Silam or bhangjeera is one of the lesser-known Himalayan ingredients; the plant belonging to the mint family. These have a high oil content and are generously used across the mountainous areas of India. The nutty flavour pairs well in spicy chutneys and aromatic salts. Silam leaves also find immense culinary usage across the globe.
| flavour | toasted, earthy |
| aroma | nutty, woody |
| appearance | seeds are small and round in shape in varying colours of grey-white to brown-black |
|
storage |
store the seeds in air-tight jars and away from direct heat and moisture |
what you can cook with it
Silam/bhangjeera/thoiding, call it by any name, is a superstar condiment spice. You can put its nutty-toasted flavour to good use in wholesome dips, chutneys, dry rubs, dry chutneys or simply in some salt. Just toast and grind them coarse before using.
| botanical name | Perilla frutscens |
| origin | Kalimpong, West Bengal |
| processing | the seeds are hand-harvested and sun-dried |
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