Nepali Khada Masala — Whole Spice Blend (खडा मसला)

Open the jar and look. What you see is not a 
powder, not a blend, not a processed mixture. 
You see whole green cardamom pods, their skins 
still intact. Whole cloves, dark and fragrant. 
Broken cinnamon bark from Himalayan forests. 
Whole black pepper. Dried ginger. Every spice 
exactly as it was harvested — nothing ground, 
nothing refined, nothing lost.

This is Khada Masala. Khada means whole in 
Nepali, and that single word tells you 
everything about what makes this product 
special. When you cook with whole spices 
rather than pre-ground powder, the flavour 
that releases into hot oil is in a completely 
different category. The aroma that fills 
your kitchen in the first 30 seconds of 
cooking is something that powder-based 
masala simply cannot replicate.

In Nepali cooking, Khada Masala is added 
to hot oil or ghee at the very beginning 
of a dish — before the onions, before 
anything else. The whole spices bloom 
in the heat, releasing their essential 
oils directly into the fat and building 
a flavour foundation that carries through 
every ingredient added afterwards. It is 
the reason food cooked in a traditional 
Nepali kitchen smells the way it does the 
moment you walk through the door.

Use it for dal, curries, pulao, biryani, 
meat dishes, and any recipe that calls 
for tempering whole spices. Also 
beautiful in slow-cooked stocks and 
bone broths.

Our Khada Masala is sourced from 
Himalayan farms and packed in small 
batches in Kathmandu by RDK Organic 
House, preserving the full potency and 
aroma of every single spice inside.

- Whole unground Himalayan spices
- Includes cardamom, cloves, cinnamon,
  black pepper, and dried ginger
- No grinding, no processing, no additives
- Maximum flavour and aroma retention
- Sourced from Himalayan organic farms
- Product of Nepal — by RDK Organic House,
  Kathmandu