Himalayan Khas Khas — White Poppy Seeds (खस खस)

Tiny. Ivory. Almost weightless in the 
hand. And yet poppy seeds carry a 
richness that belies their size — 
nutty, faintly sweet, with a delicate 
oiliness that adds body and depth to 
everything they touch.

Khas Khas — white poppy seeds — are 
one of the most quietly essential 
ingredients in Nepali and South Asian 
cooking. They do not shout. They do 
not dominate. Instead they work in 
the background — thickening gravies 
and kormas to a luxurious silkiness, 
adding a gentle nuttiness to sweets 
and breads, and providing a textural 
richness that no other ingredient 
quite replicates.

In traditional Nepali and Indian 
cooking, Khas Khas is soaked and 
ground into a smooth paste that forms 
the base of rich meat curries and 
kormas — giving them their characteristic 
creamy body without the use of dairy. 
It is used in mithai and halwa for 
its sweet, nutty depth. It is sprinkled 
over breads and naan before baking 
for texture and flavour. And in 
Ayurvedic tradition, it has long been 
valued for its cooling, calming, and 
sleep-supporting properties.

Nutritionally, poppy seeds are a 
concentrated source of healthy fats, 
dietary fibre, calcium, and manganese 
— small seeds with a serious 
nutritional profile. RDK Organic House 
sources its Khas Khas from Himalayan 
growers and packs it fresh in small 
batches in Kathmandu.

Soak and grind into a paste for 
kormas, gravies, and rich curries. 
Dry roast and sprinkle over breads, 
pastries, and salads. Add to kheer, 
halwa, and ladoos for a nutty depth. 
Blend into smoothies and health drinks 
as a nutritional boost.

- 100% whole white poppy seeds (Khas Khas)
- Himalayan sourced
- Traditional thickening and flavouring agent
- Rich in healthy fats, calcium, and fibre
- No additives, no fillers
- Product of Nepal — by RDK Organic House,
  Kathmandu