DRUKCAN Tori Gundruk is made from mustard green leaves (tori saag) that have been fermented and sun-dried using the traditional gundruk method — one of Nepal’s oldest and most cherished food preservation techniques. Mustard leaf gundruk has a distinctly sharp, tangy fermented flavor with a slight bitterness from the brassica leaf that adds complexity beyond standard gundruk made from other greens. It is used to make gundruk ko jhol (gundruk soup), added to stir-fries, and cooked with potato and tomato for a simple, powerfully flavored dish that needs no embellishment. DRUKCAN sources and packages tori gundruk to bring this genuinely traditional ingredient to Nepali families in Canada who know exactly what to do with it.