Simply Tibetan, Simply Delicious

tsampa, momo, lephing and more!

Some Spices and Ingredients

Shop-tsa – Dried Fenugreek LeavesShoptsa - Fenugreek Leaves

Dried Fenugreek Leaves are commonly found in India where it is used both as a herb(leaves) and a spice(seeds). It has a characteristic smell. The dried leaves or Shoptsa are used to flavor breads in the Amdo region of Tibet.  Growing up in India, during the summer when Fenugreek leaves are abundant in the market, we would leave them to dry in the sun, and then grind into powder to store for later use. The dry leaves can be purchased at Indian Grocery Stores and are called “Kasuri Methi”.  

Recipe:  Amdo Bhaley

Em-ma, Er-ma Emma

Emma is a Tibetan spice,  commonly known as Szechuan pepper or Sichuan pepper. It is the dry berry husk of the prickly ash tree – it has a unique numbing quality and adds wonderful flavor to meat dishes. If you don’t have it on your spice rack, then just omit it from the recipe and add some black peppercorn instead.

Recipe:  Sha Sh0gok , Amdo Khabsey (Senz), Shogo-Shabril, Momo, Phagsha,

7 comments on “Some Spices and Ingredients

  1. simplytibetan
    December 24, 2016

    I don’t know any place to buy it online but if you are NYC, you can ask at one of the tibetan restaurants or shops in Queens.

  2. Sherry Mestel
    July 9, 2016

    Tashi Delek Do you knowwhere to buy droma in nyc area or online.

  3. Dhondup
    August 21, 2015

    my husband is amdo and his mother calls fenugreek leaves “Kortse”.

  4. Michael Rajchandra
    April 11, 2015

    I notice that people are using a lot of MSG(Monosodium Glutamate)/Ajinomoto in the Tibetan Food (especially Lephin and Momos) that is widely available at Majnu Ka Tila, which is very bad for Health.
    I just wish to know if MSG is actually a key ingredient in Tibetan Food?

  5. simplytibetan
    October 28, 2013

    Emma is a spice, more commonly known as Szechuan pepper or Sichuan pepper. It is the dry berry husk of the prickly ash tree – it has a unique numbing quality and adds wonderful flavor to meat dishes. If you don’t have it on your spice rack, then just omit it from the recipe and add some black peppercorn instead. http://en.m.wikipedia.org/wiki/Sichuan_pepper

  6. Nina
    October 27, 2013

    What is Emma spice ?

  7. Lobsang Wangden
    December 26, 2011

    Great job. Thank you for posting the recipes. Could you also list the names of common spieces Tibetans use both in English and Tibetan? Thank you again. Wangden

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