Microbiology may seem like a science reserved for laboratories and scientists, but in Nepal, it’s a fundamental part of daily life—embedded in traditions, food, health remedies, and even farming practices. At its core, microbiology explores the invisible realm of microorganisms—bacteria, viruses, fungi, and protozoa—that play a vital role in shaping our environments and health. While Louis Pasteur is known as the father of microbiology for his groundbreaking discoveries, countless Nepalese have been harnessing the power of microbes for centuries, often without realizing the science behind their customs.
One classic example is the tradition of turning milk into curd, a staple in Nepalese households. By simply adding a spoonful of previous curd to fresh milk, families rely on beneficial bacteria to thicken the milk over several hours, creating a nutritious food that aids digestion and boosts gut health. This simple act of fermentation not only preserves milk but also enhances its nutritional value—a perfect synergy of tradition and science.
Fig: Curd preparation using curd itself as starter culture
Another age-old practice is the making of Gundruk, a beloved fermented dish made from leafy greens such as mustard or radish leaves. Villagers pack greens into containers and allow natural bacteria to ferment them, resulting in a tangy, flavorful food rich in probiotics. Gundruk is especially important in rural diets, providing essential nutrients during lean seasons and contributing to a healthy digestive system.
Fig: Gundruk
Bamboo shoots, known as Tama, undergo a similar transformation. Through fermentation, potentially harmful compounds are broken down, and the shoots become both safe and delicious. This process is a testament to how microbial action can turn raw, sometimes inedible materials into cherished delicacies, all while enhancing their shelf life.
Fig: Tama prepared from Bamboo shoot
Even in agriculture, microbiology plays a quiet but crucial role. When processing jute plants, farmers submerge them in water, allowing natural microbes to break down the tough fibers. This process, called retting, makes the fibers pliable for weaving into ropes and mats. The understanding of timing and water conditions, passed down through generations, shows an intuitive grasp of microbial processes.
Fig: Jute plant for biodegradation under water
In beverage-making, the traditional drink Chayang is brewed from grains mixed with marcha, a starter culture rich in the yeast Saccharomyces cerevisiae. The yeast fuels fermentation, transforming starches into alcohol and giving the drink its distinctive taste. This homemade brewing process not only provides a source of social enjoyment but also exemplifies a deep rooted knowledge of fermentation.
Fig: Prepared Chayang using grains and marcha
Folk remedies in Nepal often draw upon microbial principles as well. For instance, egg whites are sometimes used to cover wounds, creating a natural, protective barrier that helps prevent bacterial infection and promotes healing. While modern medicine offers advanced solutions, these traditional approaches are still valued in rural areas.
Fig : Wound Treatment using egg white
Jute plants continue to be useful even after harvest. The leftover plant matter is plowed back into the fields, enriching the soil as it decomposes. This practice harnesses the power of soil microbes to recycle nutrients, enhancing soil fertility and supporting sustainable agriculture—a vital strategy for smallholder farmers.
Fig: Jute plant in field
Food preservation is another area where microbiology quietly works its magic. Salt is widely used to make pickles, such as tangy mango achar. The high salt concentration inhibits the growth of spoilage-causing microbes while allowing beneficial bacteria to flourish, ensuring the pickles last for months without refrigeration.
Fig: Mango Pickle Preserved using salt.
High in the Himalayan mountains, communities collect Yarshagumba, a rare fungus known scientifically as Ophiocordyceps sinensis. Revered as a natural remedy, it’s believed to strengthen immunity and vitality. While modern science is still unraveling its health benefits, generations of Nepalese have trusted in its restorative powers, showcasing the intersection of traditional knowledge and microbiology.
Fig: Yarshagumba
Lastly, the herb Chirata (Swertia chirayita) is used to treat skin diseases, thanks to its antimicrobial properties. Local healers have long applied Chirata extracts to skin ailments, relying on the plant’s ability to inhibit harmful microbes and promote healing—a testament to the wisdom embedded in folk medicine.
These examples reveal that microbiology in Nepal is not confined to academic textbooks or research labs. Instead, it is woven into the fabric of everyday living—found in kitchens, fields, and medicine chests. By intuitively using microorganisms, Nepalese people have developed ingenious ways to improve health, preserve food, and sustain their environment, proving that the unseen world of microbes has a very visible impact on life.
