We started because the labels made us angry
In 2023 we picked up a packet of dried fruit in a Kathmandu supermarket and read the back. Sugar was the second ingredient. Then a sulphite preservative. Then an artificial colour to keep it looking bright.
None of that was there to make the fruit better. It was there to make cheap, early-picked fruit acceptable — and to keep it on a shelf for two years.
So we started selecting premium fruit ourselves, drying it in small batches, and putting exactly one ingredient in each pouch. It costs more and yields less. We think it's obviously the right trade.
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Selected, not just sourced
We hand-select ripe, premium fruit from trusted Nepali markets rather than accepting whatever's cheapest. Riper fruit means more sugar, better flavour and better yield.
Gently dried
Slices dry at 45–55°C over 8–14 hours. Our banana powder is freeze-dried under vacuum so nothing ever cooks — which is why it stays a true pale gold instead of browning.
Small-batch packed
Sealed within 48 hours into nitrogen-flushed, resealable pouches. Nine month shelf life instead of two years, because we don't use sulphites.
Radically plain labels
One ingredient per pouch: the fruit on the front. If a batch doesn't taste good unsweetened, we reject the batch rather than sweeten it.
From market fruit to pouch, five careful steps
No shortcuts, no mystery ingredients. Here's exactly what happens before your pouch is sealed.
Step 1
Selecting premium fruit
We hand-pick premium, ripe fruit from trusted Nepali markets — checked for quality before anything is sliced.
Step 2
Hygienic washing
Every batch is washed in a sanitary facility to remove dirt and residue before processing begins.
Step 3
Precision machine slicing
Uniform, machine-sliced cuts for consistent texture and even drying — no ragged hand-cut pieces.
Step 4
Low-temperature dehydration
Dried slow and low at 45–55°C so flavour, colour and nutrition are protected — nothing ever cooks.
Step 5
Airtight resealable packaging
Sealed into airtight, resealable pouches that lock in freshness and crunch — no preservatives, ever.
What we get wrong
Sourcing seasonally means accepting the season. There are weeks when a variety simply isn't at the quality we want, and we go out of stock rather than lower our bar. Customers notice, and occasionally they're annoyed.
Our fruit also changes colour over its shelf life, and batches taste different from harvest to harvest. We could blend all of that away into something uniform. We'd rather you tasted the year.