Learn about traditional alcoholic drinks of the Gurkhas and rare herbs from Nepal.
Kodoko Rakshi – Finger Millet grain spirit (Rakshi means Spirit)
Kodoko Rakshi is a beloved drink cherished by Nepalese of all walks, deeply woven into the fabric of our culture. This traditional distilled beverage is not just a drink; it’s a rich cultural experience intertwined with Nepal’s history and traditions. Originating from the eastern mountainous regions and prominently among the native communities there, Rakshi is more than just an alcoholic beverage. It is a symbol of warmth, hospitality, and celebration, playing a vital role in festivals, rituals, and social gatherings. Rakshi represents a connection to our ancestors, a preservation of cultural heritage, and a source of pride for Nepalese people everywhere.
Crafting Kodoko Rakshi is an intricate process passed down through generations. The process involves several traditional instruments. Grains are boiled in a large container called Tama ko Taulo, and are mixed with locally prepared starter culture to initiate fermentation. The fermented grains are then heated by firewood underneath which adds distinctive flavour in the spirit. A perforated big earthen pot and a triangular iron stand called Odhane are used to support the setup. The alcohol vapour produced during heating is collected in another smaller earthen pot called Aari. The vapour gets condensed when it hits a copper pot known as Tamuro filled with water, turning into Traditional making of liquid Rakshi. Tamura basically acts as a condenser.
Finger Millet grain spirit.
Water is recycled in Tamuro with cold water to maintain effective condensation, and the number of times water is recycled is taken as a gauge for strength and taste of the spirit produced. This gave birth to the legendary name “Teen Paane Kodoko Rakhsi”, which literally translates to Finger Millet spirit from the first three cycles of water; spirit being colourless, strong yet with smooth in mouth.
Nepalese drink this home brew to celebrate festivals, though we think that the prized drink itself is the reason to celebrate. A drink that delivers a bold initial impact, followed by a smooth finish that makes it incredibly enjoyable. Kodoko Rakshi has not only captured the hearts of those in Nepal but has also gained popularity among Nepalese communities abroad. It serves as a nostalgic reminder of home and heritage, creating a sense of connection and pride. Its popularity has spread organically, with people sharing the tradition and taste of Rakshi with friends and family around the world. This growing appreciation highlights Rakshi’s unique qualities and its cultural significance.
Kodoko Rakshi servings
Foreign visitors to Nepal are increasingly drawn to the unique experience of drinking Rakshi. They seek it out for its distinct flavour and cultural significance, often bringing back stories of their experiences to share with others. The smooth, velvety sensation and the traditional method of preparation make Rakshi a memorable part of any visit to Nepal.
Kodoko Tongba – One of a kind non-distilled alcoholic beverage
Tongba
Tongba, or Tum-baa (as locals pronounce it), is a cherished traditional alcoholic beverage of the communities from mountainous and Himalayans regions of Nepal. Like most traditional beverages native to a particular community, Tongba holds cultural and religious significance. Guests are often served this favourite beverage not only as a refreshment but also as a sign of respect.
Tongba is akin to Sake, a non-distilled alcoholic drink but probably could be one of a kind in the world, given how it is prepared and the way it is consumed.
Unlike other Nepalese alcoholic drinks, Tongba, or Mandokpeena Thee (as the Limbus call it), is prepared by cooking millet with very little water. Once it cools down, it is mixed with Khesung (local yeast) and put in a bamboo basket weaved with leaves. It is then covered with thick cloth folds and left in a warm area for one to two days, depending on the temperature.
This mass is then transferred to a tightly sealed earthenware container where no air is allowed to enter for about 2 weeks.
Mandokpeena Thee is now put into a cylindrical container called a Tongba (after which the drink is named), filled with hot water, and left to steep for 5-7 minutes. This process can be repeated three to four times until the flavour and alcohol fade. Sipped through a wooden or metal straw (pipsing), it is often enjoyed with pork or buffalo meat, making it the perfect companion on cold winter evenings.
Tongba serving with hot water.
Tongba typically contains around 3% to 5% alcohol by volume (ABV). The alcohol content can vary depending on the fermentation process and the number of times the millet is steeped in water. This relatively low alcohol percentage makes it a mild and enjoyable beverage that can be consumed over extended periods, contributing to its popularity as a drink for social gatherings and traditional celebrations.
Fun fact: Tongba is a great summer drink as well. Instead of adding hot water, lukewarm water can be used to steep the fermented millet, and it can be cooled down to be consumed as a cold beverage by adding the desired quantity of ice cubes.
Traditionally, Tongba containers are made of hardwood, typically crafted by skilled artisans, reflecting the cultural heritage of the Limbu community. Common woods used to create these splendid containers include Rhododendron or Oak. The inside of the Tongba is typically smooth to prevent the millet and liquid from sticking to the wood, while the exterior is crafted with both functional and aesthetic considerations in mind.
Changing times and the modernisation of society have impacted the Tongba-making process, leading to a transition from wooden containers to metal ones. The production of metal Tongba containers can be viewed from the perspective of practicality and resource availability. Metal containers are more durable, easier to clean, and have excellent heat retention properties.
Whether you drink from a skilfully handcrafted wooden container or a mass-produced metal container, one thing is for sure: you will feel a sense of comfort, camaraderie, and the mellow warmth of the Limbu community.
Aila – A very potent Grain spirit especially famous in Kathmandu valley among Newar community.
Aila serving on a clay cup called Pyala.
Aila, the most potent and treasured drink, is traditionally crafted by the women of the Newari communities in Nepal. This social lubricant is an essential part of Newari festivities and is often served with various Newari feasts. Beyond its role in celebrations, Aila is the centrepiece of many Newari rituals, as it is considered one of the purest offerings to the gods and goddesses.
In major Newari festivals like Indra Jatra and Kumari Jatra, Aila is given to the chosen participants, allowing the divinity to take over and enabling them to perform sacred rituals.
The selection of the base ingredient for Aila is generally a matter of preference. For a rich and smooth Aila, rice is chosen as the main ingredient, while those who prefer stronger alcohols use millet. Once the ingredient is finalised, it is mixed with Marcha (yeast), which ferments in about five days to produce Jaad (distiller’s beer). Using clay and brass vessels, Jaad is distilled over a wood fire stove with precise control of flame temperature and cooling water, both of which affect the quality and taste of the final product.
The serving process is in itself a spectacle. Aila is poured from an Ainti (traditional pitcher) into a clay Pyala, starting low and gradually raising to waist height, enhancing the aroma and delighting the crowd with its visual appeal and strong, amplified essence.
Image: Ainti & Pyala
Chhyang – A popular non-distilled grain beer
Chaang a type of Nepalese beer
Chiang, or Chaang, is a milky white drink with a sweet and mildly sour taste, closely related to Tibetan Jaad and Tongba or Makgeoli from Korea. Made from fermented rice, this cloudy beverage is both delicious and affordable, making it one of the most consumed local drinks in Nepal.
Chaang is prepared by soaking and steaming rice until semi-cooked, then spreading it on a clean surface to cool and loosen. The cooled rice is mixed with finely ground Marcha (local yeast) and placed in a container, covered, and wrapped in warm blankets to ferment.
You’ll find quality Chaang in traditional households and taverns in the Eastern region and the capital city of Nepal. Recently, Chaang has been paired with various Newari cuisines in many Newari establishments. A sweet and sour gulp of this mildly alcoholic beverage perfectly complements the “twakka” spices of Newari dishes, making each bite and sip as fresh as the first. With an alcohol content of about 4-6%, it is a preferred drink among both younger and older generations.
Kodoko Jaad
Kodoko Jaad servings
Jaad is the drink you want to reach for when summer heat is relentless. With a modest alcohol content and cool, invigorating taste, this traditional beverage offers a sweet yet slightly tangy flavour profile that quenches your thirst and lifts your spirits.
Jaad’s versatility lies in its base ingredients, which can include rice, corn, millet, wheat, and barley. The preparation process is simple: millet (kodo) is soaked, steamed, and then cooled before being mixed with Marcha (local yeast). After a brief fermentation, the mixture is transferred to a tightly sealed vessel called a Ghyampo and left to ferment for at least seven days. Once fermentation is complete, water is added, turning the mixture into the brownish milky white wine known as Jaad.
Kodoko Jaad is more than just a drink; it’s a staple at religious events, gatherings, and parties throughout Nepal. Its unique preparation and refreshing taste make it a beloved beverage that brings people together, celebrating both tradition and the joys of summer.
Rare herbs from Nepal
Nepali Timur: The Tingling Spice of the Himalayas
Green Timur berries
Timur, scientifically known as Zanthoxylum armatum, is a staple in every Nepalese household. Resembling Sichuan pepper, Nepali Timur has a more intense flavour with a unique tongue-tingling and citrusy twist more towards Grapefruit. This Himalayan spice elevates Nepalese dishes like golbheda ko achaar, momo chutney, and various masalas with its distinct taste.
Dried Timur berries
Beyond its culinary charm, Timur offers medicinal benefits, such as lowering blood pressure, relieving indigestion, and alleviating pain. A study in the journal Nutrients found that Zanthoxylum armatum enhances cognitive performance, including task speed. However, it’s essential to use Timur in moderation to fully enjoy its benefits without overdoing it.
Nepali Timur is a versatile spice that brings both exceptional flavour and health benefits to your culinary adventures, making it a true treasure in Nepalese cuisine.
Siltimur: The Aromatic Herb of the Nepalese Hills
Green Slitimur berries
Siltimur, scientifically known as Lindera Neesiana, is a native herb from the mountainous regions of Nepal. This deciduous tree produces berries that are green when unripe and turn red when fully ripe, growing in clusters on female trees.
Once ripe, the berries are harvested and dried in the sun, transforming from dark green to red and finally black. These small, aromatic seeds have citrus notes and are used as both a spice and a remedy for gastric issues, stomach-aches, fever, coughs, and colds.
Dried Siltimur berries
In the kitchen, Siltimur adds a lemony, mildly numbing flavour to masalas and pickles, and can be ground with roasted tomatoes to make achaar or used in curries.
This versatile herb grows wild in the eastern hilly regions of Nepal, at elevations between 1500 to 2700 metres. Harvested from November to December, Siltimur is a staple in Nepalese cuisine and traditional medicine, celebrated for its distinctive aroma and taste.
Some herbs from Nepal
Yarsa Gumba – The magic worm
Yarsa Gumba, meaning “Winter worm, summer grass” in Tibetan, is a fascinating blend of fungus and caterpillar. Often referred to as Himalayan Viagra, this extraordinary medicinal fungus thrives in Nepal’s high-altitude regions, flourishing between 3,000 to 5,000 metres. The life cycle of Yarsa Gumba is nothing short of remarkable: it infects ghost moth larvae, mummifies them over the winter, and then emerges as a fruiting body in the spring.
Each year, from May to July, local villagers embark on arduous treks to these alpine meadows to harvest Yarsa Gumba. This labour-intensive process requires meticulous care to ensure the delicate fungus is not damaged, and it provides a crucial source of income for these communities. Yarsa Gumba has long been celebrated in traditional medicine for its ability to enhance vitality, energy, libido, and respiratory health. Modern scientific research has also highlighted its potential benefits for various ailments.
Yarsa Gumba can be consumed in numerous ways, including as a fine powder, dried, or infused in hot water or alcohol. In some cultures, it is even added to soups and broths, adding a healthful twist to traditional dishes. With market prices reaching thousands of dollars per kilogram, Yarsa Gumba is one of the most lucrative natural products, significantly boosting the local economy.
To protect this precious resource, the Nepali government regulates its trade through permits and quotas, ensuring sustainable harvesting practices. The cultural, medicinal, and economic importance of Yarsa Gumba makes it a treasured part of Nepal’s heritage.
Charaito – a local blood purifying herb
Chiraito (Swertia chirayita) is a treasured medicinal herb found in the high-altitude regions of the Himalayas, particularly in Nepal. It thrives in the cool, moist, shady environments of temperate to sub-alpine zones, between 1,200 and 3,000 metres above sea level. Due to its rising demand and the threat of overharvesting, Chiraito is now also cultivated, with seeds sown in nurseries and later transplanted to fields.
Harvesting happens in the third or fourth year after planting, during the post-monsoon season. The plant is dried carefully to keep its medicinal properties intact. Known for its impressive health benefits, Chiraito helps reduce inflammation and fever, supports liver health, aids digestion, fights infections, and purifies the blood. It is packed with powerful compounds like Amarogentin and Swertiamarin.
Culturally, Chiraito is a household staple in Nepal, often used in traditional remedies and mentioned in ancient Ayurvedic texts. Economically, it is a valuable crop that supports many rural communities and contributes significantly to Nepal’s economy. Conservation efforts, including sustainable farming and community programs, are crucial to preserving this precious herb. Chiraito’s deep connection with Nepal makes it essential for local traditions, livelihoods, and biodiversity.
Jimbu – Himalayan Chive
Jimbu, also known as Himalayan chives, is a herb that holds a special place in Nepalese culture and cuisine. This distinctive herb grows in the high-altitude areas of the Himalayas, including parts of Nepal, India, and Bhutan. In Nepal, particularly among the indigenous Thakali and Tibetan communities, Jimbu has been harvested from the wild for centuries. It is typically dried and used throughout the year, especially during the colder months when fresh herbs are scarce. The cultural significance of Jimbu is most pronounced in Nepal, where it is not only a culinary staple but also a symbol of tradition and heritage.
In Nepalese kitchens, Jimbu plays a vital role in enhancing the flavours of many dishes. One of its most popular uses is in Dal, the staple lentil soup of Nepal. As the dried Jimbu is fried in ghee (Nepali butter) and added to the soup, it releases a unique, savoury aroma that elevates the dish to something profoundly satisfying. The crispy, fragrant bits of Jimbu transform a humble bowl of lentils into a meal that carries the essence of Nepalese home cooking.
The journey of Jimbu in Nepal is not just about its culinary uses but also about its medicinal properties. In traditional Nepalese medicine, Jimbu is valued for its ability to aid digestion and treat stomach ailments and digestive disorders.
Now you know how us Nepalese can devour varieties of food in a single sitting without a tummy-ache!
Additionally, Jimbu is used in remedies for respiratory issues, such as coughs and colds, due to its expectorant properties. Rich in vitamins and minerals, Jimbu provides essential nutrients, making it particularly beneficial in high-altitude diets where fresh produce is limited.
In many homes, the use of Jimbu is a cherished ritual. Muwa (Mother) and Hajurmuwa (Grandmother) expertly sprinkle dried Jimbu into their vegetable curries and soups, the herb crackling as it hits the hot oil, releasing its heady fragrance. This simple act is a ritual of love and care, a way of bringing the taste of their heritage into every meal. It is not just about the flavour; it is about the connection to their roots, the memories of shared meals, and the sense of belonging that comes from eating food that is so distinctly Nepalese. Even for those living far from the mountains, the smell of Jimbu in their kitchen is a reminder that home is never really that far away.
Valeriana Jatmansi – A natural stress reliever
Valeriana jatamansi, known as “Sugandhawal” in Nepal, is a treasured medicinal herb native to the Himalayas. It thrives in moist, shaded environments at altitudes of 1,500 to 3,600 meters. Cultivated in nurseries before being transplanted to fields, this plant’s aromatic rhizomes are highly valued for their medicinal properties. Harvesting usually occurs in the autumn, with careful drying to preserve its qualities.
This herb is renowned for its calming effects, helping with insomnia, anxiety, and stress. It also aids digestion and treats nervous system disorders like epilepsy. Culturally significant, Valeriana jatamansi is a staple in Nepalese traditional medicine and Ayurvedic practices.
Economically, it supports many rural communities, providing a vital source of income through the sale of its rhizomes. Conservation efforts are crucial due to overharvesting threats, promoting sustainable farming practices. Valeriana jatamansi is deeply tied to Nepal’s heritage, offering both medicinal benefits and economic support.
There are many more in-numerous rare and very special herbs and botanicals found in Nepal. Leave us message in our contact us section if you want us to write more.