Himalayan Lwang — Whole Cloves (लवङ्ग)

Few spices announce themselves the way 
cloves do. Open a jar of Lwang and the 
aroma reaches you before you've even 
lifted the lid — deep, warm, intensely 
sweet, with that distinctive sharp edge 
that no other spice on earth can replicate. 
It is one of the oldest traded spices in 
human history, and for good reason.

Lwang — cloves in Nepali — are the dried 
flower buds of the Syzygium aromaticum 
tree, hand-picked before they open and 
dried whole to lock in every last drop of 
their volatile oils. In Nepal, Lwang is 
an essential spice in the kitchen and 
beyond — used in biryani and pulao, 
pressed whole into garam masala blends, 
simmered in khada masala for dals and 
curries, and brewed into chiya for its 
warming, medicinal qualities.

Whole cloves are always superior to ground. 
The moment a clove is broken, its essential 
oils — eugenol chief among them — begin 
to dissipate. Kept whole, they hold their 
full potency for months. Grind only what 
you need, when you need it, and the 
difference in flavour is immediate and 
unmistakable.

RDK Organic House sources its Lwang from 
organically grown stock and packs it whole 
in small batches in Kathmandu to ensure 
maximum freshness reaches you.

Use whole in rice dishes, slow-cooked 
curries, and spiced teas. Toast lightly 
before grinding for masalas and spice 
blends. Add to mulled drinks in winter. 
Or simply keep a jar in your kitchen 
and let the aroma tell you it's there.

- 100% whole dried cloves (Lwang)
- Organically sourced
- Packed fresh in small batches
- No additives, no fillers
- Product of Nepal — by RDK Organic House,
  Kathmandu