Techniques
Nepalese sel roti is a sweet, deep-fried flatbread made from rice flour, sugar, and ghee.
Mustard oil creates an anaerobic environment that selects for beneficial LAB while inhibiting pathogens.
Traditional Tibetan and Nepalese cooking method for steaming dumplings called momos.
Gundruk is a fermented green leafy vegetable from Nepal made with mustard greens or other leafy greens in a mixture of water and salt.
Anaerobic leaf-wrapping creates unique proteolytic fermentation conditions through controlled oxygen deprivation and microbial succession.
Anaerobic fermentation of vegetables in buried clay pots creates complex umami flavors through slow microbial activity.
Combustion of dried yak dung produces phenolic compounds that penetrate food with earthy, musky aromas while preserving proteins.
Nepalese momo steaming is a traditional cooking technique using low-temperature steam to preserve flavors and textures.
Kinema is a Bacillus-fermented soybean product producing sticky polymers and umami compounds.
A gluten-free starch transformation leveraging buckwheat's unique protein-polyphenol matrix.