Discover the umami soul of Nepali cuisine with Nepsto's fermented food collection – traditional Himalayan ferments including gundruk, sinki, tama (fermented bamboo shoot) and masyaura (sun-dried lentil dumplings). Shipped from Denmark across the EU.

Centuries-old Nepali ferments

Gundruk is sun-dried, fermented leafy greens – the iconic Nepali superfood used in gundruk ko jhol soup and pickle. Sinki is fermented radish taproot with a wonderfully sour, earthy depth. Tama (bamboo shoot) is the tangy backbone of aloo-tama-bodi curry. Masyaura are crunchy lentil dumplings used in stews.

How to use them

Soak gundruk and sinki for 10 minutes before cooking. Tama is ready-to-cook from the pack. All packs are sealed for long shelf life.

Frequently asked questions

Is gundruk sour? Yes – lactic fermentation gives it a pleasant tartness similar to sauerkraut.

How long do these ferments keep? Sealed packs keep 12+ months in a cool, dry place.