Skip to main content
https://demuths.co.uk/blog/bhang-ki-pickle
+44 (0)1225 427938
6 Terrace Walk, Bath, BA1 6LN

​Bhang Ki Pickle

This was one of the most talked-about dishes at our recent Nepalese Fundraiser. Bhang Ki is made from roasted hemp seeds, cumin and lemon and has a sour and spicy taste. Hemp seeds are highly nutritious and - in case you were wondering - hemp grown for culinary use, oil or fibre is not the same as cannabis. Hemp seeds contain all of the essential amino acids making them a great source of protein for vegetarians, not to mention omega-3 and omega-6 fatty acids. Hemp is eaten widely in Nepal due to its nutritional value and nutty flavour, and this dip is particularly delicious with Tibetan Momos (a type of dumpling native to Nepal)!

Bhang Ki Pickle

Ingredients:

  • 4 tbsp hemp seeds
  • 1 tsp cumin seeds
  • The juice ½ a lemon
  • 2 whole dried chillies
  • Salt to taste

Method:

  1. Heat a heavy frying pan and dry fry the hemp seeds, until they small fragrant. Set aside.
  2. Repeat the process with the cumin and chilli, they should only take a minute or so to become fragrant and create a light smoke.
  3. Transfer all of the seeds and chilli to a pestle and mortar and grind.
  4. Add the lemon bit by bit to make a paste. Taste and add salt if needed.

Related articles

Japanese Goma Ae

Japanese Goma Ae

02.10.21

​Winter Coleslaw with Barberries

​Winter Coleslaw with Barberries

13.01.20

This colourful seasonal coleslaw is truly delicious and versatile. It goes wonderfully well with almost any meal and adds a

Aubergine, Walnut and Pomegranate Salad

Aubergine, Walnut and Pomegranate Salad

17.10.19

We've called this a salad but really it is very versatile and is great as a bruschetta topping or as