hazelnuts (भोक्ते बदाम)
About hazelnuts (भोक्ते बदाम)
Hazelnuts, though not a staple in traditional Nepali cuisine, are gaining recognition as a nutritious and versatile food. In Nepal, where agriculture is diverse, hazelnuts are considered a relatively new entrant, mostly imported rather than locally grown. They are increasingly available in urban areas, found in supermarkets and specialty stores, catering to a growing health-conscious population and those interested in international cuisines. While not widely used in everyday Nepali cooking, hazelnuts are finding their way into modern Nepali bakeries and are being enjoyed as a snack. Their rich, buttery flavour and crunchy texture make them a desirable addition to various dishes and desserts.
Nutritional info
These are the major micro nutrients found in hazelnuts
Seasonality
Since hazelnuts are not widely cultivated in Nepal, their availability is not tied to a specific local harvest season. They are primarily imported and thus, generally available year-round in urban markets and supermarkets, subject to import logistics and stock availability.
History
The history of hazelnuts in Nepal is relatively recent and less documented compared to traditional foods. Hazelnuts are not native to the Himalayan region, and their cultivation is not yet prevalent in Nepal. They have been introduced to Nepal through trade and globalization. Historically, Nepalese cuisine has focused on locally available ingredients, with nuts like walnuts and peanuts being more common. The increased availability of hazelnuts in recent years reflects the growing influence of global food trends and the expanding palate of the Nepali population. As awareness about their nutritional benefits grows, the consumption and potential cultivation of hazelnuts may expand in the future, but currently, their history in Nepal is largely tied to imports and modern culinary practices rather than deep-rooted traditions.