Himalayas & South Asia Pantry

Choose fine rice flour for smooth, pliable yomari dough.

Deeply flavored unrefined sweeteners used in Newari sweets; chaku is especially characteristic when available.

A citrusy Nepali pepper used in chutneys and seasoning; it is related to but not identical to Sichuan pepper.

In ema datshi, chiles are the main vegetable rather than a background seasoning.

Full-fat unsweetened coconut milk gives kiribath its rich, cohesive texture.

Useful in Assamese cooking and the site's masor tenga adaptation.

Store-bought wrappers make the momo recipe accessible; homemade wrappers can be used when desired.

High-use aromatics across several dishes in this group, though their roles differ by cuisine.