Himalayan Bansilam — Wild Celery Seeds (बाँसलाम)

Some of the most powerful ingredients in 
the Himalayan kitchen are the ones that 
most people outside Nepal have never 
heard of. Bansilam is one of them.

These small, dark, intensely aromatic 
seeds come from wild celery plants that 
grow in the hills and highlands of Nepal 
— a completely different experience from 
the mild cultivated celery familiar in 
Western cooking. Himalayan wild celery 
seeds are concentrated, earthy, and 
deeply flavourful, with a warm bitterness 
and complexity that makes them one of the 
most valued seeds in traditional Nepali 
cooking and Ayurvedic medicine.

In Nepal, Bansilam has been used for 
generations both as a cooking ingredient 
and as a natural remedy. In the kitchen 
it is used in pickles, chutneys, spice 
blends, and tadkas — added to hot oil 
at the beginning of cooking where it 
blooms immediately into a warm, aromatic 
base note that anchors everything built 
on top of it. In traditional Ayurvedic 
and folk medicine, wild celery seeds are 
valued for their digestive, anti-
inflammatory, and respiratory properties.

Globally, wild celery seed is gaining 
serious attention among chefs and 
wellness practitioners who have 
discovered the extraordinary flavour 
and health profile of this overlooked 
Himalayan ingredient. RDK Organic House 
sources its Bansilam from the wild 
highlands of Nepal and packs it fresh 
in small batches in Kathmandu.

Use in hot oil at the start of cooking 
for dal, curries, and vegetable dishes. 
Add to pickle and chutney blends. 
Crush lightly and add to spice rubs 
and marinades. Brew into herbal teas 
for digestive support.

- 100% wild Himalayan celery seeds
- Highland Nepal sourced
- Used in cooking and traditional wellness
- No additives, no fillers
- Product of Nepal — by RDK Organic House,
  Kathmandu