Used in nearly all Nepali dishes to add color and flavor, ground turmeric (besar) and fresh turmeric (haledo) are the most important spices in Nepali cuisine. The plant is native to southeastern Asia (probably India) and is cultivated throughout the warmer areas of the world. The plant belongs to ginger family and has a rhizome, which looks similar to fresh ginger but has short, round, finger-like stems and orange color.
Beshar (200gm)- Rs.100
Beshar (500gm)- Rs.220
Besgar (1kg)- Rs.405
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