Nepali food can be spicy, but the level of spiciness can vary depending on the dish and the individual preferences of the cook. Nepali cuisine tends to use fewer spices than some other South Asian cuisines, such as Indian cuisine, and is generally not as spicy as some other regional cuisines.

While the basic concept of momo is the same in both Tibet and Nepal, there may be some variations in the ingredients and cooking methods used in the two regions.