Explore Our Local Spices And More

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Turmeric from Kathmandu offers a sensory experience deeply rooted in the region’s rich culinary and cultural heritage. The aroma is warm and earthy, with a subtle hint of ginger-like spiciness that fills the air, especially when freshly ground or heated in traditional Nepali kitchens. As you inhale, you might catch faint undertones of mustiness and a slight peppery bite, characteristic of the high-altitude-grown rhizomes, which thrive in the fertile soils around the Kathmandu Valley. The scent is often enhanced by the proximity to bustling markets, where the spice mingles with the fragrance of other herbs and spices, creating a complex, inviting bouquet.

On the palate, Kathmandu turmeric delivers a bold yet balanced flavor. It starts with a mild bitterness that quickly gives way to a warm, slightly pungent taste, with a gentle heat that lingers on the tongue. 

Cumin from Kathmandu boasts a robust and earthy flavor profile, with a warm, nutty undertone that defines its character. It carries a subtle bitterness and a hint of citrus, complemented by a mild peppery kick that builds on the palate. When toasted or ground, its aroma intensifies, releasing a rich, smoky depth that enhances dishes with a distinctive, savory warmth.

Nepal cardamom, cultivated in the lush hills surrounding Kathmandu, offers a captivating aroma that is sweet and floral, with a refreshing hint of eucalyptus and a warm, spicy undertone. The scent is both invigorating and soothing, often carrying a subtle resinous note that lingers delicately. On the taste, it delivers a bold yet balanced flavor—initially sweet and citrusy, followed by a gentle heat and a camphor-like bite that fades into a rich, aromatic finish. This versatile spice adds depth to teas and curries, embodying the essence of Nepal’s highland terroir.

Nepali blends featuring timur, a native Himalayan pepper also known as Sichuan pepper, offer a distinctive and unique spice profile. Timur brings a warm, citrusy aroma with a subtle floral hint, complemented by a tingling, numbing sensation on the palate that sets it apart from typical peppers. When blended with local spices like turmeric and cumin, it creates a harmonious balance of earthy warmth, mild heat, and a refreshing zest, reflecting Nepal’s high-altitude terroir and adding an authentic, adventurous twist to traditional dishes.

T65 French Style Flour, a premium offering from Swiss Bake under the Sarawagi Group in Nepal, is a finely milled, high-end flour ideal for professional baking. With a refined texture and balanced protein content, it delivers exceptional results in breads, pastries, and delicate baked goods, embodying quality and versatility for discerning culinary creations

Discover the rich, authentic taste of Nepal Jaggery at Sagarmatha Sky, a traditional unrefined cane sugar crafted in the Kathmandu Valley. With its deep, molasses-like flavor and golden hue, this natural sweetener adds a warm, earthy sweetness to breads, desserts, and teas. Sourced with care, it’s a wholesome baking essential that brings the essence of Nepali tradition to your kitchen.

Nepal ghee, a traditional clarified butter crafted from cow or buffalo milk, offers a rich, nutty aroma and a smooth, golden texture. Made through slow simmering to remove impurities, it imparts a deep, savory flavor to baked goods, curries, and sweets. At Sagarmatha Sky, this wholesome staple reflects Nepal’s artisanal heritage and enhances your culinary creations with authentic taste.

Nepal saffron, often called "Himalayan saffron," is a high-quality variety of saffron (Crocus sativus) grown in the mountainous regions of Nepal, particularly in areas like Mustang and Dolpa. It is renowned for its deep red stigmas, intense aroma, and rich flavor, attributed to the unique high-altitude climate and organic farming practices. Used in culinary dishes, traditional medicine, and religious rituals, it’s prized for its potency and purity, though production is limited due to the labor-intensive harvesting process.

Himalayan salt is a natural, pink-hued rock salt mined from ancient salt deposits in the Himalayan mountains, primarily in Pakistan’s Khewra Salt Mine. Renowned for its purity and rich mineral content, including trace elements like iron, magnesium, and potassium, it offers a distinctive flavor and subtle crunch. Ideal for culinary use, seasoning, and decorative salt lamps, its unique color and health benefits make it a premium choice for gourmet cooking and wellness products.

Garam masala is a fragrant, warming spice blend from South Asian cuisine, typically made from ground spices like cumin, coriander, cardamom, cinnamon, cloves, nutmeg, and black pepper. Variations may include turmeric, fennel, or star anise, tailored to regional or personal recipes. Known for its rich, aromatic profile, it enhances curries, soups, and meat dishes, adding depth and complexity. Perfect for authentic Indian cooking, it’s a versatile pantry staple for bold, flavorful meals.

Fresh cinnamon sticks from Nepal, derived from the inner bark of Cinnamomum trees, are aromatic, tightly rolled quills with a warm, sweet-spicy flavor. Sourced from regions like the Terai and hilly areas, they’re prized for their vibrant, woody aroma and high essential oil content. Used in Nepali cuisine for teas, curries, and desserts, these sticks add depth to dishes and are valued in traditional medicine for their warming properties. Perfect for infusing rich, authentic flavors.

Nepal clovers, primarily referring to whole cloves (Syzygium aromaticum) grown in Nepal’s subtropical regions like the Terai, are aromatic, nail-shaped flower buds with a warm, pungent, and slightly sweet flavor. Renowned for their intense aroma and high eugenol content, they’re used in Nepali cuisine for spicing teas, rice dishes, and meat curries, as well as in traditional medicine for their antiseptic and digestive benefits. Perfect for adding bold, authentic flavor to culinary creations.

Anise, also known as aniseed (Pimpinella anisum), is a fragrant spice with small, star-shaped seeds and a sweet, licorice-like flavor. Cultivated in Nepal’s temperate regions, it’s valued for its aromatic warmth and digestive properties. Used in Nepali cuisine for sweets, teas, and spice blends like garam masala, anise adds a distinctive, refreshing taste. Perfect for baking, beverages, and savory dishes, it’s a versatile ingredient for authentic, flavorful recipes.

Red and black rice in Nepal are nutrient-rich, heirloom varieties grown primarily in the Himalayan foothills and Terai regions. Red rice, like Jumli Marshi or Rato Anadi, has a reddish-brown bran layer, offering a nutty flavor and chewy texture. Black rice, such as Pokhareli Jhapako, features a deep purple-black hue and a slightly sweet, earthy taste. Both are high in antioxidants, fiber, and minerals like iron, often used in traditional Nepali dishes, porridges, and desserts. Grown organically, they’re valued for their health benefits and cultural significance.

Dried apricots, or "Khurpani," from Nepal, boast a vibrant, sweet-tangy flavor with a chewy texture, sourced from the Himalayan regions like Mustang and Jumla. Grown in pristine, high-altitude conditions, they offer a rich, concentrated taste packed with vitamins A and C, iron, and antioxidants. Perfect as a wholesome snack or ingredient in trail mixes and desserts, their natural sweetness and nutritional benefits make them a delightful addition to any pantry.

Walnuts from Nepal, grown in the high-altitude Himalayan regions like Jumla and Mustang, offer a rich, buttery flavor with a subtle earthy sweetness and a crisp, creamy texture. Harvested from organic orchards, these walnuts are packed with omega-3 fatty acids, antioxidants, and vitamins. Their robust, nutty taste enhances baked goods, salads, and traditional Nepali dishes, making them a versatile, healthy addition to any pantry.

Himalayan honey boasts a bold, complex flavor with sweet floral notes, hints of tangy fruit, and a subtle spicy warmth. Its velvety texture and rich, herbal aroma reflect the pristine high-altitude meadows and rare wildflowers of the Himalayas, delivering a uniquely intense and unforgettable taste.

Atta is a whole wheat flour commonly used in South Asian cuisine, particularly for making flatbreads like roti, chapati, and naan. It is made by grinding hard wheat varieties, retaining the bran and germ, which gives it a nutty flavor, slightly coarse texture, and rich nutritional profile high in fiber and protein. Its earthy aroma and golden-brown color make it a staple in Indian, Nepalese, and Pakistani households.

Maida flour is a finely milled, refined wheat flour used in Indian cuisine for breads like naan and pastries. It has a soft, smooth texture, mild flavor, and white color due to the removal of bran and germ, offering less nutrition than whole wheat atta but ideal for light, fluffy baked goods.