High Himalaya
Spices
Organic Spices
Discover the authentic taste of the Himalayas with our premium selection of spices, ethically sourced from the pristine regions of Nepal.
Turmeric
Turmeric belongs to the ginger family and is widely used in cooking, especially in Indian, Nepali, and Southeast Asia-based cuisines. It is used for coloring and flavoring foods. It also has a warm, bitter, black pepper-like flavor and aroma that is very similar to mustard.
In traditional Ayurvedic practice, turmeric is believed to have various divine medicinal properties. This includes strengthening the overall energy of the body, improving digestion, and relieving arthritis.
The practice of using turmeric powder in natural healing procedures is as old as 5,000 years. Ayurvedic practitioners prefer to take it in fresh juice form, boiled tea tinctures, powders, or even as creams, lotions, as well as pastes and ointments.
Large Cardamom
Large cardamom, also known as "black gold" or "black cardamom," belongs to the botanical family Zingiberaceae. It was first cultivated in the Illam district of Nepal and has now spread to almost 51 districts.
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"Black Gold" is an important cash crop. The term "black gold" is famously used by mountain people in Nepal's eastern Himalayan area to refer to large cardamom. "The Queen of Spices" is another name for it. Despite its high cost and scarcity, cardamom is a highly sought-after ingredient, not just in the culinary world but also in medicine. It is also a popular dental treatment for gum and tooth infections. Both snake and scorpion venoms are treated with this antidote. This spice is also used in traditional Indian medicine in a variety of ways
Ginger
Ginger, locally known as "Adhua" in Nepal, falls under the roof of the Zingiberaceae family.According to a report published by FAOSTAT (Food and Agricultural Organization of the United Nations, Statistics Division) in 2019, Nepal was hailed as the fourth-highest ginger producer in the world with a share of 7.29%.
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For thousands of years, the mature brown-skinned root, used as a base for curries or stews, or crushed and used to flavor chicken, pork, seafood, and even eggs, has been a common name in every household and eating establishment across the Asian subcontinent, as well as in China, Japan, and the Middle East, owing to its medicinal properties and taste.
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