Nepalese is very expensive, in Amsterdam the best Hash in many Coffee-Shops is nothing else than Nepalese. Personally I think it’s always worth the money, at least if you like the stony high it produces. Unfortunately Nepali has been very rare around here in the last years. From time to time small quantities become availableCultivation: There are small Cannabis cultivations everywhere in the Highlands of Nepal. Production: The resin is collected by carefully rubbing the buds between both hands. Later the collected resin is pressed to homogenous Hash-Balls (Temple Balls). Before shipment these balls are pressed in slabs. Color: Black on the outside, dark-brown inside. Smell: The aroma is very spicy, heavy and quite sweet. It is particularly potent if a piece of Hash is broken-up. Taste: Highly aromatic and sweet, more so than Afghani but still less harsh on the throat.