Ingredient
kopan masala
Kopan masala is a precious spice-based condiment invented inside the Kopan Monastery, located in the Kathmandu valley in Tibet: it represents an evolution of Garam masala - which in Hindi means "spicy spice" - although unlike the latter, Kopan masala is considered a sweet set of spices. The Kopan masala recipe usually involves the use of different types of spices, which are mainly the following: cloves, cinnamon sticks, green and black cardamom seeds, cumin seeds, coriander seeds, black peppercorns and also some nutmeg.
Use in cooking
Kopan masala is mainly used in traditional Tibetan cuisine, particularly for the preparation of meat and vegetable dishes.Preservation
To keep its organoleptic properties intact, Kopan masala should be stored in a hermetically sealed package and stored in a cool, dark place.Curiosity
Kopan masala owes its name to the Hindi language and its meaning is none other than "spice from Kopan", a locality located in Tibet.Start shopping
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