Sour-salty chat masala for fruit, chips and panipuri.
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For biryani, and for a quick pulao on a weeknight.
Hand-pounded chicken masala from Aama.
The Nepali meat masala, kuteko style.
A grain of hing does what a whole onion would.
Dried fenugreek leaf, crushed over a curry at the end.
Rayo ko geda. Pops in hot oil to start a tempering.
Saunf, for cooking and for chewing after a meal.
Fenugreek seeds. A pinch in hot oil starts most Nepali dal.
The three warm spices for chiya and for meat, in one packet.
Fragrant long-grain jasmine rice.
Taichin rice flour for yomari at Yomari Punhi.