Flavours of the Indian Himalayas

Flavours of the Indian Himalayas: 4 rare ingredients from Uttarakhand

A discovery bundle to taste ingredients that are rarely found outside the mountains of Uttarakhand, in the Indian Himalayas. Four small sachets, measured so you can try each one without buying a large pack.

What is in your bundle

• Jakhiya (10 g): small wild caper seeds, crunchy and slightly peppery, with a roasted-hazelnut aroma
• Jamboo (5 g): a dried Himalayan herb with onion and garlic aromas, for dals and kadhis
• Hemp seeds (10 g): mild, slightly earthy and nutty, THC-free, for chutneys and slow-cooked dishes
• Yellow chilli Lakhori (5 g): sun-dried, fruity and properly hot, with a lovely golden colour

That makes 30 g in total, enough to cook with each of them several times.

How to use them

Fry jakhiya and jamboo for a few seconds in hot oil before adding lentils or potatoes. Grind the hemp seeds into a chutney or sprinkle them over a slow-cooked dish, and add the yellow chilli to a tadka or a marinade.

Who is it for?

For curious cooks who want to move beyond the usual spices, and as an original gift for anyone who loves world cuisine.

• 
  10 g Jakhiya – Wild Himalayan Caper Seeds
• 
  5 g Jamboo (Jimbu) Himalayan Herb
• 
  10 g Himalayan Hemp Seeds (Bhang)
• 
  5 g Yellow chili