د.إ10.00
Probiotic-Rich for improved digestion.
Long Shelf Life, ideal for preservation.
High in Nutrients, including vitamins and minerals.
Culturally Significant in Nepali cuisine.
Versatile: used in soups, curries, and pickles.
Gundruk is a traditional fermented leafy vegetable popular in Nepal. It’s made from mustard greens, spinach, or radish leaves that are dried and then fermented, offering a tangy and slightly sour flavor. Typically enjoyed in soups or as a side dish, it’s not just delicious but also packed with probiotics, making it great for gut health. Gundruk has been a staple in Nepali kitchens for centuries, especially in the rural areas, where preserving vegetables for winter is key.
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د.إ10.00
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Subtotal: د.إ65.00
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