The Nepalese name for Perilla is Silam (सिमल).
Perilla, scientifically known as Perilla frutescens, is an aromatic plant belonging to the mint family. In Nepal, its seeds are widely recognized and utilized under the name Silam, making them a significant ingredient in local cuisine. These seeds are highly valued for their distinct nutty flavor and aromatic profile.
Silam in Nepali Cuisine and Its Uses
Silam seeds are a beloved staple in Nepali households, contributing a unique and savory dimension to a variety of traditional dishes. Their application often involves roasting and grinding, transforming them into a key flavoring agent.
- Chutneys (Achār): Silam is most famously used in the preparation of numerous Nepali chutneys. The roasted seeds are ground with other ingredients like chilies, garlic, ginger, and fresh herbs to create a vibrant, flavorful condiment that pairs wonderfully with rice, bread, or snacks. For instance, it's a popular addition to golbheda ko achār (tomato chutney), imparting a rich, earthy depth.
- Pickles (Achār): Beyond chutneys, Silam seeds, either whole or crushed, can be incorporated into certain homemade pickles to enhance their taste and contribute to a desirable texture.
- Flavoring Agent: Ground Silam seeds are sometimes used as a seasoning or mixed into marinades for various meat and vegetable preparations, offering a characteristic flavor that is unique to Nepali cooking.
Key Characteristics of Silam Seeds
| Feature | Description |
|---|---|
| Appearance | Small, typically dark brown to black, oval or roundish seeds. |
| Flavor Profile | Distinctively nutty, slightly pungent, and aromatic with earthy undertones. |
| Texture | When ground, they form a paste with a rich, oily consistency. |
| Primary Use | Roasted and ground for chutneys, pickles, and as a flavor enhancer in various dishes. |
The common labeling of Perilla seeds as "Nepali Silam" in local markets and products underscores its established identity and popularity within the country.
