Sour bamboo shoot packed the way Aama does it.
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Tama for aloo bodi tama, the Newari classic.
Mustard-leaf gundruk, the sourer of the two.
Fermented dried radish. Sinki ko jhol on a cold night.
Soft Tunisian dates by the kilo.
Roasted and salted, for guests and for Tihar.
Kismis for kheer, for halwa, or straight from the packet.
A cold one from the fridge by the till.
The stronger Tokla blend for milk tea.
Tokla green leaf, the jar most kitchens keep.
Softer churpi, easier on the jaw.
Hard yak-milk cheese. Chew it slowly.