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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
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.