Tselopka-Tselung

Tselopka-Tselung'' _{(Dzongkha: ་ན་གྱི-་དྲྭ་ཚ་ཤི)} or less commonlySilopkasilung'', is a floral spice powder made from an admixture of ground Allium carolinianum seeds and dried Buddleja forrestii plants. It is produced in rural Bhutan, and is used to flavour foods for Bhutanese cuisine, particularly cuisine from Kurtoed Province. It is used as a seasoning powder for locally produced fern-based soups and to remove tartness from Tsheringma tea .

Preparation

To prepare Tselopka-Tselung, Allium carolinianum plants are harvested whilst growing wild on foothills and steppes within the north-eastern regions of Bhutan. Once harvested, the Allium carolinianum are threshed, soaked in water with Kala Namak and then sun-dried. Once dried, the plant is ground into powder and dry-roasted ready for consumption. The second component to the spice powder, the 'Buddleja forrestii' is prepared in a similar manner. When prepared, the mixture has a course, fine grained texture with a dark yellow and brown speckled appearance.

Use

Tselopka-Tselung has a treacle-like fragrance and can best be compared to Calamint. It has a somewhat peppery flavour with citrus and floral notes whilst maintaining a chicory aftertaste. It is most commonly used in Fern-based soups and broths that are common within Bhutanese cuisine. Uniquely, it has been used to counter the acute tartness of Tsheringma tea.