Herbs
Natural herbs and medicinal plants from Nepal
TIMUR
Sichuan Pepper (Timur), a Himalayan spice famous for its numbing sensation and citrusy aroma.
TIMUR POWDER
Ground Sichuan Pepper (Timur Powder), ensuring easy seasoning with a distinct Himalayan kick.
SILAM
Perilla Seeds (Silam), roasted and ground to add a nutty richness to chutneys.
JIMBU
Aromatic dried Himalayan herb, indispensable for tempering lentils and vegetable dishes.
SINKI
Fermented and sun-dried radish taproots, adding a unique sour tang to soups and pickles.
RAYO GUNDRUK
Fermented Mustard Greens (Gundruk), a classic Nepali national dish with a sour, appetizing flavor.
TORI GUNDRUK
Fermented Rapeseed Greens, a traditional variation of the beloved Gundruk.
PHILUNGE
Niger Seeds (Philunge), used for pickles and chutneys for a distinct nutty taste.
LAPSI DHULO
Lapsi (Hog Plum) Powder, adding a natural tartness to curries and pickles.