Spices of Kathmandu
Nepal's capital, where the old Asan market sells spices, and a home of timur, the Nepali Sichuan-type pepper.
Traded and grown here
Best time: October to November, and March to April.
Kathmandu has long been a trading crossroads between India and Tibet. Its old bazaars, such as Asan, sell spices, herbs and household goods, and Nepali cooking uses timur, jimbu, cumin and coriander.
Spices and trade
Timur is a citrus-scented pepper related to Sichuan pepper, used in pickles and chutneys. Jimbu is a dried Himalayan herb in the onion family used to season dal. Cardamom, grown in eastern Nepal, is a major export.
The place and its people
The Newar community of the valley has a rich food tradition, with festival feasts and seasonal dishes. Momo dumplings are popular across the city.
Visiting
Asan Tole is busy and fragrant, and the lanes around it sell spice mixes and dry goods.
A trail idea for Kathmandu
- Asan Tole Walk the old market.
- A spice stall Ask for timur and jimbu.
- Durbar Square See the old palace squares.
- A Newari meal Try a Newari feast.
Written by the EveryMasala desk with AI assistance. Background: "Kathmandu" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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