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Passang Diki Sherpa
šUpper Bermoik
Silam, or perilla seeds, have been part of traditional Himalayan cooking for generations. The seeds are rich in natural oils and are known to be a plant source of omega-3 fatty acids. They are often roasted and ground into chutneys or used to add depth to local dishes.
Despite their importance in traditional cuisine, silam is slowly becoming less common. Many farmers have moved away from growing it, and as a result it is slowly fading from everyday cooking.
We came across Passang Diki Sherpa at the Upper Bermoik haat, where she sells herbs, seeds and ingredients from the surrounding villages. She has been closely connected with these traditional foods and continues to work with them even as they become harder to find.
Since that day, Passang Diki has become someone we rely on when sourcing ingredients that are part of the older food traditions of the region.
Through NÄnglo, we hope ingredients like Silam continue to find their place in kitchens rather than slowly disappearing from them.