cloves (लौंग)
About cloves (लौंग)
Cloves, known as 'lwaang' or 'suka mel' in Nepali, are not native to Nepal, and their cultivation is very limited within the country. They are primarily imported from other countries, mainly India and Indonesia. In Nepal, cloves are a prized spice, valued for their intense aroma and flavor, which adds a warm and slightly sweet note to many traditional dishes. They are an essential ingredient in spice blends used in Nepali cuisine, such as 'garam masala,' and are also used in tea and some sweet preparations. Besides culinary uses, cloves are also traditionally used in Nepali medicine, for their anti-inflammatory and analgesic properties, particularly for relieving toothaches.
Nutritional info
These are the major micro nutrients found in cloves
Seasonality
Cloves are not grown in Nepal commercially, and are imported throughout the year. Hence, they do not have a particular seasonality of availability within Nepal. They are available in the markets throughout the year.
History
Cloves, originating from the 'Spice Islands' of Indonesia, likely reached Nepal through trade routes that traversed the Himalayas. Historical evidence suggests that spices, including cloves, were traded for centuries along these routes, connecting South Asia with Central Asia and the Middle East. The presence of cloves in Nepali cuisine and traditional medicine indicates their early adoption and integration into the local culture. While not grown domestically in Nepal on a significant scale, cloves have become an important part of the cultural and culinary landscape, passed down through generations. The historical trade of cloves with other regions has influenced their incorporation into local recipes and traditions in Nepal.