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Sourcing · May 2026 · 4 min
Why we never powder our timur
The numbing oils in Jumla timur live in the husk. Grind it early and you sell dust. Here is how we keep every batch whole until it reaches your kitchen.
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Field notes · 6 min
A week on the saffron terraces of Jumla
Eleven families, one cold window in October, and roughly a gram of saffron per 150 flowers. A diary from the highest crop we carry.
Guide · 5 min
How to read a chilli before you buy it
Colour, skin, stem and smell tell you more than any heat rating. A short field guide to picking dalle that is fruit-forward, not just fierce.
Behind the batch · 3 min
The cleaning floor nobody photographs
Sorting, winnowing and hand-picking is most of the work and none of the glamour. It is also the difference between export-grade and roadside.
Ingredient · 4 min
Jimbu: the alpine herb that makes mountain dal
Gathered above 3,000m in Dolpa, this dried allium is the quiet secret of a proper Thakali kitchen. What it is, and how to temper it right.