Spicy Kathmandu

Origin

Kathmandu's street food vendors have layered fierce Akabare heat with slow-roasted garlic for centuries — the kind of food you eat standing up at a momo cart at dusk. We captured that energy: the sizzle of garlic hitting hot ghee, the warmth of ginger, the deep umami that lingers long after the heat fades.

Ingredients

• Akabare pepper (Ilam, Nepal)
• Slow-roasted garlic
• Fresh ginger
• Grass-fed ghee
• Apple cider vinegar
• Himalayan salt

Flavor Profile

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