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=== Nepal === |
=== Nepal === |
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[[File:Dalle Khursani And Fermented Bamboo Shoot Pickle.jpg|thumb|Nepali pickle made of ''[[Dalle Khursani]]'' (round chilies) and ''Tama'' (fermented bamboo shoot pickle)]] |
[[File:Dalle Khursani And Fermented Bamboo Shoot Pickle.jpg|thumb|Nepali pickle made of ''[[Dalle Khursani]]'' (round chilies) and ''Tama'' (fermented bamboo shoot pickle)]] |
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[[File:Mula Ko Aachar.jpg|thumb|Mula Ko Aachar]] |
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[[File:Mula Ko Aachar 2.jpg|thumb|Mula Ko Aachar ]] |
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[[File:Jhol_Momo.jpg|thumb|Broth made from achar used for [[jhol momo]]]] |
[[File:Jhol_Momo.jpg|thumb|Broth made from achar used for [[jhol momo]]]] |
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In [[Nepal]], ''achaar'' ({{Lang-ne|अचार}}) is commonly eaten with the staple [[Dal bhat|Dal-Bhat-Tarkari]] as well as [[Momo (food)|momo]].<ref>{{Cite web|last=Rai|first=Sikuma|title=The mother of all pickles|date=7 September 2018|url=https://www.nepalitimes.com/banner/the-mother-of-all-pickles/|access-date=2022-02-24|language=en-US|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041115/https://www.nepalitimes.com/banner/the-mother-of-all-pickles/|url-status=live}}</ref> Many ''achaar'' factories in Nepal are women-owned or operated by women.<ref>{{Cite web|title=Nepali pickle makers come into their own|url=https://kathmandupost.com/money/2015/03/14/nepali-pickle-makers-come-into-their-own|access-date=2022-02-24|website=kathmandupost.com|language=English|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041115/https://kathmandupost.com/money/2015/03/14/nepali-pickle-makers-come-into-their-own|url-status=live}}</ref><ref>{{Cite web|title=Navaras: Pickles|url=http://ecs.com.np/features/navaras-pickles|access-date=2022-02-24|website=ECS NEPAL|language=en|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041118/http://ecs.com.np/features/navaras-pickles|url-status=live}}</ref> Nepalese ''achaar'' is made with spices such as mustard seeds, ''timur'' ([[Sichuan pepper]]), cumin powder, [[coriander]] powder, turmeric powder, and chili powder. Some of the popular varieties of achar eaten in Nepal are: |
In [[Nepal]], ''achaar'' ({{Lang-ne|अचार}}) is commonly eaten with the staple [[Dal bhat|Dal-Bhat-Tarkari]] as well as [[Momo (food)|momo]].<ref>{{Cite web|last=Rai|first=Sikuma|title=The mother of all pickles|date=7 September 2018|url=https://www.nepalitimes.com/banner/the-mother-of-all-pickles/|access-date=2022-02-24|language=en-US|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041115/https://www.nepalitimes.com/banner/the-mother-of-all-pickles/|url-status=live}}</ref> Many ''achaar'' factories in Nepal are women-owned or operated by women.<ref>{{Cite web|title=Nepali pickle makers come into their own|url=https://kathmandupost.com/money/2015/03/14/nepali-pickle-makers-come-into-their-own|access-date=2022-02-24|website=kathmandupost.com|language=English|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041115/https://kathmandupost.com/money/2015/03/14/nepali-pickle-makers-come-into-their-own|url-status=live}}</ref><ref>{{Cite web|title=Navaras: Pickles|url=http://ecs.com.np/features/navaras-pickles|access-date=2022-02-24|website=ECS NEPAL|language=en|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041118/http://ecs.com.np/features/navaras-pickles|url-status=live}}</ref> Nepalese ''achaar'' is made with spices such as mustard seeds, ''timur'' ([[Sichuan pepper]]), cumin powder, [[coriander]] powder, turmeric powder, and chili powder. Some of the popular varieties of achar eaten in Nepal are: |
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