Ophiocordyceps sinensis · Himalayan Highlands
Grown at 4,500 metres. Gathered by hand. Nowhere else.
Keeda Jadi is foraged, piece by piece, from alpine meadows above the tree line — then sun-dried and graded in small batches before it ever reaches you.
The Herb
A fungus that spends its winter underground — and is found for only a few weeks a year
Locally known as Keeda Jadi, this rare Himalayan fungus is found only in a narrow window each year, after the snow retreats from the high meadows. Foragers walk for days into the backcountry to search the thawing grass by eye, one piece at a time.
What reaches you is exactly what was found in the field — cleaned, sun-dried, and graded, with nothing added and nothing extracted.
The Ascent
From village to tree line to your door
Every piece follows the same climb before it reaches a buyer. Here is the route it takes, marked by altitude.
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2,800m – Base Village
Foragers set out
Local families begin the trek from mountain villages at first light, carrying supplies for several days in the field.
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3,800m – Alpine Meadow
The search begins
Above the tree line, foragers move slowly across thawing grass, scanning for the small dark stem that marks a piece below the surface.
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4,500m – Harvest Ground
Each piece lifted by hand
Pieces are eased out of the soil individually with a small tool, so as not to break the specimen, then brushed clean on the spot.
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3,200m – Drying Camp
Sun-dried and graded
Back at camp, pieces are laid out to dry naturally over several days, then sorted by size and condition before packing.
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Why It's Valued
A staple of Himalayan and Tibetan tradition for centuries
Wild & single-origin
Every batch comes from one harvest season and one range of meadows — never blended across regions or years.
Traditionally used for vitality
Long valued in Himalayan and Tibetan folk practice as part of daily wellness routines.
Nothing added
No fillers, no extraction, no processing beyond cleaning and drying — the piece you receive is the piece that was found.
Hand-graded
Each piece is sorted individually by size and condition before it's packed for a customer.
Packs & Pricing
Sold by the Grade and Gram, priced for the season
Availability changes with each harvest. Reserve a pack now, or write in for the current wholesale rate.
up to 100g
| Grade | Price |
|---|---|
| 2500 | 1700000 |
| 3200 | 1200000 |
| 3500 | 1000000 |
| Black+Brown+Broken | 500000 |
- 5 hand-graded pieces
- Sealed glass vial
- Harvest certificate card
- Ships in 3–5 days
100g to 500g
| Grade | Price |
|---|---|
| 2500 | 1600000 |
| 3200 | 1100000 |
| 3500 | 900000 |
| Black+Brown+Broken | 450000 |
- 5 hand-graded pieces
- Sealed glass vial
- Harvest certificate card
- Ships in 3–5 days
500g to 1kg
| Grade | Price |
|---|---|
| 2500 | 1500000 |
| 3200 | 1000000 |
| 3500 | 800000 |
| Black+Brown+Broken | 400000 |
- 5 hand-graded pieces
- Sealed glass vial
- Harvest certificate card
- Ships in 3–5 days
From Customers
What buyers say after their first order
Questions
Before you order
How is Keeda Jadi graded?
Each dried piece is sorted by hand for size, colour, and intactness. Only whole, well-formed pieces are packed for sale — broken or undersized pieces are set aside.
How should I store it?
Keep pieces in the sealed vial provided, away from direct sunlight and moisture, ideally in a cool, dry place or refrigerated for longer shelf life.
What if this season's stock runs out?
Harvest volumes are limited and change year to year. If a pack is out of stock, you can write in to be notified when the next batch is graded and ready.