Category Himalayan Spices KTM STORES LTD

Specialties: The Spices of Himalaya Indian cuisine restaurant is known for its rich flavors and diverse range of dishes. Enjoy exploring the flavors and spices of this diverse cuisine! Chef Fiony has over 20 years of experience in cooking Indian Cuisine and worked in various restaurants globally.

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4. Dried Cumin Seed - Jeera ko geda - जीराको गेडा. Dried Cumin Seed (Jeera ko geda - जीराको गेडा) is used as a seed and powder. Dried cumin seed is one of the most popular spices in Nepal due to its pungent yet warm fragrance. The seed is aromatic and comes with a unique bitter taste to it.

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These spices not only add depth and complexity to the food but also offer a myriad of health benefits. Let's take a closer look at some of the secrets behind the Himalayan spices and ingredients that make this cuisine so special. One of the most iconic spices in Himalayan cuisine is the fiery red chili pepper.

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1. Yak meat - Most Popular Himalayan Foods. Yak meat. Yaks are synonymous with the Himalayas. In the high altitude with cold weather, yaks live and can be found easily. Yak meat is the most tried food in the Himalayas. It is an exotic dish that can be easily found in local restaurants and fast foods.

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Cilantro Leaf (Hariyo Dhaniya ko Paat) Cilantro Leaf is also known as Hariyo Dhaniya ko Paat in Nepali. We're all familiar with Cilantro Leaf. Typically, we use this as a spice by chopping the leaves into fine pieces and sprinkling the pieces over prepared dishes like daal and curry. This not only adds a fresh taste to the dish but also plays.

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The flavors of Himalayan cuisine are a delightful blend of spices and aromatics that add depth and complexity to every dish. Cumin, coriander, turmeric, and ginger are commonly used, along with a variety of local herbs and spices that are unique to the region. These spices not only enhance the taste of the food but also have medicinal.

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directions. In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste. Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes. After marinating, drain the marinade and pat-dry lamb pieces. In a processor, blend chopped onion, garlic, ginger.

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Cucumber, tomato, carrot and onion salad prepared with savory lemon-cilantro dressing. $6.99. Kathal Vindaloo. Vindaloo is prepared with classical spicy and tangy vindaloo sauce with potatoes, onion, garlic. $16.99. Lamb Bhuna. Chicken styled chopped onion slow fried and cooked with exotic curry sauce.

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Spices and aromatics create the distinctive flavors of Himalayan cuisine: Turmeric: A staple for its vibrant color and health benefits. Cumin and Coriander: Widely used for depth of flavor. Sichuan Peppercorns: Adds a unique, tingling sensation to dishes. Signature Dishes: A Culinary Expedition.

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Himalayan Spice is more than a mere condiment; it is a testament to the unique terroir of the region. The soil, climate, and altitude conspire to nurture a diverse array of spices that are unmatched in flavor and aroma. From the fiery heat of Bhutanese red chilies to the citrusy zing of Nepali Sichuan pepper, each spice tells a tale of the land.

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Common traditional spices in Himalayan cuisine include turmeric, cumin, coriander, cardamom, and ginger. Herbs like fenugreek, bay leaves, and cilantro are also used. Spices play a crucial role in enhancing flavors and creating unique blends. Additionally, many Himalayan herbs and spices have medicinal properties..

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Tibetan Rice Pudding. Tibetan Rice Pudding. This recipe traditionally calls for "broken rice", the lowest grade of rice—literally, rice pieces. Broken rice creates a thick, smooth texture. Here.

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Himalayan Chef Spices offer a wide range of flavors that can enhance a variety of cuisines. From warm and robust flavors like Himalayan Pink Salt, Cumin, and Coriander to aromatic and exotic spices like Cardamom, Cloves, and Turmeric, these spices add depth, complexity, and a burst of flavor to your dishes. They are perfect for seasoning meat.

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On our farms, spices and herbs are grown organically and with the utmost love and care. More than 20 spiices and herbs are available here, at HIMALAYAN ~SPICES AND HERBS~. We grind the spices and herbs by hand while taking necessary hygiene measures and Covid 19 protocols. Grinding with hands helps maintain the authenticity, immunity and taste.

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This Himalayan spice boasts a unique pungent flavor that is often described as a combination of mustard and horseradish. Jakhya is an essential ingredient in many traditional Himalayan dishes, including pickles and chutneys. Its bold flavor profile adds a zesty kick to any recipe it graces.

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Another popular spice in the Himalayas is jimbu, a herb that resembles dried grass. Jimbu has a strong onion-like flavor and is used in lentil soups, stews, and vegetable dishes. It adds a distinct aroma and taste to the dishes, making them truly authentic. Apart from spices, the Himalayan cuisine also relies heavily on local ingredients.