Ban Silam (Perilla Seeds) are tiny, nutrient-rich seeds commonly used in Nepali cuisine. Known for their nutty flavor and subtle aroma, they are often added to pickles, achar, chutneys, and baked goods. Packed with omega-3 fatty acids and antioxidants, Ban Silam offers both health benefits and a distinctive taste to traditional dishes.

Asthaganda Dhup is a traditional Nepali incense made from a blend of natural herbs and aromatic ingredients, including the revered Asthaganda root. Known for its calming, purifying fragrance, it is commonly used in spiritual rituals, meditation, and prayer to create a serene and sacred atmosphere.

Buffalo Ghee is pure, golden clarified butter made from rich buffalo milk, offering a deeper aroma and creamier texture than cow ghee. Valued in Nepali cuisine for its robust, nutty flavor, it enhances traditional dishes, sweets, and snacks while providing natural richness and wholesome goodness.

Kaguno (Foxtail Millet) is a traditional Nepali grain, valued for its high nutritional content, including protein, fiber, and essential minerals. Naturally gluten-free and easy to digest, it is ideal for porridge, flatbreads, and healthy snacks, offering a nutty flavor and wholesome goodness in every meal.

Flax Seed is a tiny, nutrient-dense seed valued for its high omega-3 fatty acids, fiber, and antioxidants. Commonly used in smoothies, baked goods, cereals, and traditional recipes, it promotes heart health, digestion, and overall wellness while adding a mild, nutty flavor to dishes.