pls keep going neupane! you are educating quite a swath of folks on the net. you are also an expert on spices, yes? in this case, care to explain how that smelly spice with nepali name of 'hing' is produced? i dont use it anymore, but have always wondered about it. also, pls add info on Tamatar. Aachar made of it is very delicious. if you don't mind, add info on 'mausam' which looks a bit like orange, but it is not. its gudi is yellowish in color, but barks can be green or yellow. thanks.