Khairo Bhatmas is fresh green soybean, widely used in Nepali cuisine for its rich protein content and nutty flavor. It can be boiled, roasted, or added to curries, salads, and pickles, making it a nutritious and versatile ingredient for traditional and modern dishes alike.

Kalo Jumle Simi is a high-quality Nepali hill bean known for its dark color, firm texture, and rich, nutty flavor. Packed with protein, fiber, and essential nutrients, it is ideal for curries, stews, soups, and traditional dishes, offering wholesome nutrition and authentic taste in every meal.

Mix Jumle Bodi is a traditional Nepali assortment of high-quality beans, including black, red, and white varieties, sourced from the hills of Nepal. Rich in protein and nutrients, this mix is ideal for soups, curries, stews, and everyday meals, offering wholesome taste and authentic Nepali flavor.

Kwati is a traditional Nepali mixed bean soup, made from a blend of nine to ten different soaked beans and lentils. Rich in protein, fiber, and essential nutrients, it is tempered with aromatic spices and herbs to create a hearty, flavorful, and wholesome dish. Kwati is especially cherished during festivals and cold seasons for its warmth, nutrition, and authentic Nepali taste.

Masyang is a staple legume in Nepali cuisine, known for its tender texture, subtle nutty flavor, and high protein content. Commonly used in soups, curries, stews, and pickles, it provides a nutritious and wholesome addition to everyday meals while retaining its authentic traditional taste.