Whole dhania, best toasted and ground as you need it.
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Herbs & Spices
There are 27 products.
Ground red chilli with real heat, not just colour.
Warm finishing blend, stirred in at the end rather than the start.
The citrus-and-tingle pepper behind every proper jhol achar.
Dried Himalayan herb, bloomed in ghee to finish dal.
The three warm spices for chiya and for meat, in one packet.
Fenugreek seeds. A pinch in hot oil starts most Nepali dal.
Saunf, for cooking and for chewing after a meal.
Rayo ko geda. Pops in hot oil to start a tempering.
Dried fenugreek leaf, crushed over a curry at the end.
A grain of hing does what a whole onion would.
The Nepali meat masala, kuteko style.