From the Nepal Himalaya
Single-origin herbs and spices, hand-harvested from Himalayan valleys and cleaned in small batches. Bold aroma, honest provenance, export-grade quality.
Why Butterfly Ventures
The harvest
Single Origin · Jumla, 2,000m
Bright, grapefruit-citrus aromatics, finishing with a quiet electric tingle. Cousin to Sichuan, wilder in spirit.
Single Origin · Salyan
Earthy, resinous, almost mustardy — sun-dried roots with naturally high curcumin, stone-ground in small lots.
Single Origin · Sindhupalchok
Sharp, warming and aromatic — hill ginger grown at altitude, where slow seasons concentrate the heat and oils.
Single Origin · Ilam, 1,800m
Bright, floral and brisk — high-grown loose leaf from the misty ridges of Nepal's eastern tea hills.
Wild-harvested · Mid-hills
Raw, unheated and unfiltered — amber forest honey that keeps its pollen, aroma and slow seasonal character.
Timur peppercorns, dalle chillies and saffron threads — gathered each autumn from terraced gardens in the rain-shadow of the Annapurnas, and dried slowly on cedar racks.
Single-origin. Whole, never ground. Bottled within a fortnight of harvest.
Our sourcing
We work directly with farming cooperatives across Jumla, Ilam and the mid-hills, paying fairly, harvesting in season, and carrying every lot with its story intact.
No middlemen diluting the batch. No blending away a region’s character. Just clean, traceable spice that tastes of exactly where it grew.
Read the full story →
Every batch is traceable to one valley, one harvest, one cooperative of farmers.
No machines bruising the oils. Sorted and cleaned by hand, the way it has always been.
We mill to order in small lots so aroma never sits on a shelf losing its life.
Lab-tested for purity and moisture. Documentation ready for international buyers.
Proof, people and place
Featured work
Fine dining · Kathmandu · A tasting-menu kitchen was losing aroma in dishes — bulk timur and cardamom arrived months old and pre-ground.
Spice cost per cover up 9%, but guest feedback on the Newari course rose sharply. Now a standing weekly order.
Secondary case study
Single-origin lots with batch records, moisture control and hand-cleaning to export spec. Documentation packaged per shipment.
Three shipments cleared with zero rejections. Repeat orders now cover four of our nine lines.
“The timur arrived smelling like it was picked that morning. You can taste the altitude. Nothing on our shelves compares.”
Restaurant buyer, Kathmandu
In their words
The timur arrives whole and it actually tingles. I stopped buying pre-ground the day the first box landed. My momo dip tastes like Jumla now, not like a supermarket.
Nima Lama
Head chef · Gaja Restaurant
Three export shipments, zero lab rejections. The batch records make customs painless. That alone pays for the premium.
Sushila Pradhan
Director · Annapurna Tea & Spice Co.
Our spice wall is the most photographed corner of the shop now. Customers come back specifically for the saffron.
Bibek Shrestha
Owner · Himal Provisions
The people behind it
Founder & sourcing lead
Walks the high valleys each season to meet the families who grow what we sell. Decides what makes the cut.
Harvest coordinator
Keeps the cooperative calendar — who is picking what, where, and when it peaks. Our link to the farms in Jumla and Dolpa.
Cleaning floor lead
Runs sorting, winnowing and hand-picking. The reason a Butterfly batch reads as export-grade and not roadside.
Gallery preview
Wholesale & export
Retailers, chefs and distributors: request the current harvest list, pricing and samples.
Request a quote
