Explore Our Local Spices And More
Turmeric
Turmeric
Turmeric
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.
Ginger
Turmeric
Turmeric
Grown in pristine, subtropical-temperate climates by smallholder farmers, this ginger stands out for its intense zingy-spicy flavor, floral aroma, and unique molasses-like richness that many consider superior to common varieties. Hand-harvested for peak freshness, it features pale yellow flesh, light brown skin, and high levels of bioactive compounds like gingerols for bold taste and wellness benefits.
Garam Masala
Cinnamon Stick
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.
Cinnamon Stick
Cinnamon Stick
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.
Onion Powder
Onion Powder
Masoor Lentils
Masoor Lentils
Masoor Lentils
Masoor lentils from Nepal, also known as red lentils, are small, vibrant, orange-red legumes grown in the fertile Terai plains and hilly regions of the country. Renowned for their rich, earthy flavor and quick-cooking nature, these lentils are a cornerstone of Nepali cuisine, often used in creamy dals, soups, and stews. High in protein, fiber, and essential nutrients like iron and folate, they are valued for their nutritional density and versatility. Grown using traditional, often organic farming methods, Nepal masoor lentils are prized for their purity and robust taste, making them ideal for authentic South Asian dishes or hearty, plant-based meals. Their soft texture when cooked adds a comforting, velvety consistency to curries and lentil-based gravies.
Moong Lintils
Masoor Lentils
Masoor Lentils
Moong lentils from Nepal, also known as green gram or moong dal, are small, olive-green legumes grown in the fertile Terai and hilly regions. Prized for their mild, nutty flavor and quick-cooking nature, they’re a staple in Nepali cuisine, used in dals, soups, and khichdi. High in protein, fiber, and antioxidants, these lentils are often organically grown, ensuring purity and rich taste. Their versatility and smooth texture make them perfect for wholesome, authentic South Asian dishes.
Kalo Dal
Masoor Lentils
Shiitake Chyau
Kalo dal, also known as black lentils or urad dal, from Nepal are small, glossy black legumes grown in the Terai and hilly regions. Renowned for their rich, earthy flavor and creamy texture when cooked, they’re a staple in Nepali cuisine, used in hearty dals, soups, and traditional dishes like dal makhani. Packed with protein, fiber, and iron, these lentils are often organically cultivated, ensuring purity and robust taste. Ideal for authentic, nutritious South Asian meals.
Shiitake Chyau
Shiitake Chyau
Shiitake Chyau
Shiitake mushrooms (Lentinula edodes), known as "Shiitake Chyau" in Nepal, are edible fungi cultivated in regions like Bhaktapur at altitudes of 800-2500 meters. Grown on hardwood logs like Alnus nepalensis or sawdust, they have broad, light to dark brown caps and a meaty, earthy flavor. Rich in dietary fiber, B vitamins, iron, copper, and selenium, they offer health benefits like immune support and anti-inflammatory properties. Popular in Nepali cuisine for soups and stir-fries.
Gucchi Chyau
Shiitake Chyau
Gucchi Chyau
Morel mushrooms (Morchella spp.), known as “Gucchi Chyau” in Nepal, are highly prized wild mushrooms found in the Himalayan forests, particularly in temperate and subalpine regions like Dolpa and Mustang. These distinctive, honeycomb-like fungi have a nutty, earthy flavor and are rich in dietary fiber, iron, and antioxidants. Used in Nepali cuisine as a delicacy in soups and curries, they’re also valued in traditional medicine for their energy-boosting and healing properties, such as treating burns.
Chyawanprash
Shiitake Chyau
Gucchi Chyau
Chyawanprash is a traditional Nepali and Ayurvedic herbal jam from Nepal, made from a blend of amla (Indian gooseberry), herbs, spices, ghee, and honey. Known for its immune-boosting, rejuvenating properties, it’s rich in vitamin C, antioxidants, and minerals. With a sweet-tangy flavor, it’s used as a dietary supplement to support digestion, respiratory health, and vitality. Popular in Nepali households, it’s consumed daily, often spread on bread or taken by the spoonful, for holistic wellness.
Red And Black Rice
Red And Black Rice
Red And Black Rice
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.
Khurpani
Red And Black Rice
Red And Black Rice
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
Red And Black Rice
Himalayan Honey
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
Himalayan Honey
Himalayan Honey
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
Himalayan Honey
Maida
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
Himalayan Honey
Maida
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.