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​Bhang Ki Pickle

This was one of the most talked-about dishes at our recent Nepalese Fundraiser. Bhang Ki is made from roasted hemp seeds, cumin and lemon and has a sour and spicy taste. Hemp seeds are highly nutritious and - in case you were wondering - hemp grown for culinary use, oil or fibre is not the same as cannabis. Hemp seeds contain all of the essential amino acids making them a great source of protein for vegetarians, not to mention omega-3 and omega-6 fatty acids. Hemp is eaten widely in Nepal due to its nutritional value and nutty flavour, and this dip is particularly delicious with Tibetan Momos (a type of dumpling native to Nepal)!

Bhang Ki Pickle


  • 4 tbsp hemp seeds
  • 1 tsp cumin seeds
  • The juice ½ a lemon
  • 2 whole dried chillies
  • Salt to taste


  1. Heat a heavy frying pan and dry fry the hemp seeds, until they small fragrant. Set aside.
  2. Repeat the process with the cumin and chilli, they should only take a minute or so to become fragrant and create a light smoke.
  3. Transfer all of the seeds and chilli to a pestle and mortar and grind.
  4. Add the lemon bit by bit to make a paste. Taste and add salt if needed.

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