Selected work
Projects, collaborations and proof points across the kitchens, shops and exporters we work with.
Featured projects
Fine dining · Kathmandu Case study
ChallengeA tasting-menu kitchen was losing aroma in dishes — bulk timur and cardamom arrived months old and pre-ground.
ApproachSwitched to whole, small-batch spice milled weekly, with a fixed harvest calendar so the kitchen knew exactly what was peaking.
ResultSpice cost per cover up 9%, but guest feedback on the Newari course rose sharply. Now a standing weekly order.
Exporter · Pokhara Case study
ChallengeAn exporter needed traceable, export-grade saffron and timur that would clear UK and UAE lab tests on the first try.
ApproachSingle-origin lots with batch records, moisture control and hand-cleaning to export spec. Documentation packaged per shipment.
ResultThree shipments cleared with zero rejections. Repeat orders now cover four of our nine lines.
Results
Gaja Restaurant
spend, sharper flavour
Annapurna Tea & Spice Co.
rejected shipments
Himal Provisions
category repeat rate
Dolma Trading
districts supplied
Visual gallery
Collaborations
Sources timur, jimbu and black cardamom for its modern Newari tasting menu.
Stocks the full single-origin range on its spice wall, milled weekly.
Buys dalle chilli and mountain turmeric by the kilo for its curry kitchen.
Carries Butterfly Ventures saffron and timur to buyers in the UK and UAE.
Uses the mountain coriander and wild ginger across its daily thali line.
Distributes the eastern-hills chilli and cardamom across Province 1.
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