Ban silam 1000gm
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Description
If by Ban Silam (Bhan Silam) you mean Perilla Seeds, it is a small oil-rich seed commonly used in Nepal, especially in pickles, chutneys, and traditional foods.
Benefits of Ban Silam
Rich in healthy omega-3 fatty acids
Good source of protein and dietary fiber
Contains antioxidants that help protect cells
May support heart health
Helps provide energy and promotes digestion
How to Use Ban Silam
Chutney (Silam Ko Achar)
Dry roast the seeds until fragrant.
Grind with salt, garlic, chili, and tomato.
Serve with rice, dhido, or roti.
Powder
Roast and grind the seeds.
Sprinkle over salads, vegetables, or soups.
Pickles
Add roasted Ban Silam powder to radish, cucumber, or other pickles for extra flavor.
Traditional Dishes
Mix with cooked vegetables or use as a seasoning in Nepali dishes.
Recommended Amount
About 1–2 tablespoons per day is generally sufficient as part of a balanced diet.
Storage
Keep in an airtight container in a cool, dry place.
Roasted seeds should be used within a few weeks for the best flavor.
Ban Silam has a nutty, rich taste and is a popular ingredient in many traditional Nepali recipes.
How to Use Ban Silam
Chutney (Silam Ko Achar)
Dry roast the seeds until fragrant.
Grind with salt, garlic, chili, and tomato.
Serve with rice, dhido, or roti.
Powder
Roast and grind the seeds.
Sprinkle over salads, vegetables, or soups.
Pickles
Add roasted Ban Silam powder to radish, cucumber, or other pickles for extra flavor.
Traditional Dishes
Mix with cooked vegetables or use as a seasoning in Nepali dishes.
Recommended Amount
About 1–2 tablespoons per day is generally sufficient as part of a balanced diet.
Storage
Keep in an airtight container in a cool, dry place.
Roasted seeds should be used within a few weeks for the best flavor.
Ban Silam has a nutty, rich taste and is a popular ingredient in many traditional Nepali recipes.