Ajwa Dates (Khajoor)

Ajwa is a date held with reverence. Small, almost jet-black, finely wrinkled, and yielding to the touch, it carries a quieter sweetness than the larger Medjool, with notes of raisin, prune and a soft, almost liquorice finish. For Muslim families it is the date of the Prophet, traditionally eaten in odd numbers, often three or seven, at the breaking of fast. For everyone else, it is simply one of the finest dates in the world, and we treat each box with the seriousness it deserves.

Where We Source

True Ajwa is grown in one place: the volcanic-soil orchards around Madinah in Saudi Arabia. The variety has been cultivated there for centuries and is geographically protected, much in the way Champagne or Darjeeling tea are tied to a single region. Dates labelled Ajwa from any other origin are not authentic. Our supply comes through a long-standing relationship with a Madinah cooperative; each consignment carries Saudi origin documentation. Harvest is in late August and September, and we receive stock carefully air-shipped and cold-chain handled, so the soft, signature texture is preserved from the palm to your kitchen.

How to Enjoy

• Iftar tradition: Break the fast with three or seven Ajwa and a glass of water, the way the sunnah is observed.
• Daily piece: Many families keep a small jar and eat one or two each morning with a few almonds.
• Stuffed simply: Pit and fill with a single peeled almond; no further seasoning is needed.
• Hajj and Umrah gifting: A 200g gift box is a meaningful return gift for friends and family.

Storage & Freshness

Ajwa is a soft, moisture-rich date and is best stored refrigerated in an airtight container, where it keeps its texture and flavour for nine to twelve months. At cool room temperature it holds well for four to six weeks. Avoid warm, sunlit shelves, which dry and harden the fruit. If the dates do firm up, a few hours back at room temperature, or a brief warm-water dip, restores their characteristic soft bite.

Nutritional Snapshot (per 30g serving, roughly 4 dates)

• Calories: ~85 kcal
• Natural sugars: ~20 g (glucose and fructose, no added sugar)
• Fibre: ~2.2 g
• Iron: ~0.5 mg | Potassium: ~210 mg
• Key micronutrients: Magnesium, Calcium, Selenium, Polyphenols

Frequently Asked

How do I know these Ajwa are authentic?
Authentic Ajwa is small, almost uniformly dark brown to black, soft to the press, with very fine surface wrinkles and a clean, mild sweetness. It will never be glossy, oversized or bright. Our consignments arrive with Saudi origin documentation from a Madinah-based cooperative, and the lot reference on your box ties back to that paperwork. If anyone offers you Ajwa at a price close to ordinary dates, or in a shiny large form, it is almost certainly mislabelled.

What is the significance of seven Ajwa in Islamic tradition?
A well-known hadith narrates that the Prophet Muhammad, peace be upon him, said that whoever eats seven Ajwa dates from Madinah in the morning will be protected from harm that day. Many Muslim families therefore keep Ajwa specifically for this daily practice, distinct from other dates used for general eating or cooking. We mention this because it is the most common reason customers seek out Ajwa specifically, and we want to honour that intention with genuine fruit.

Why are Ajwa dates less sweet than Medjool?
Ajwa has a naturally lower sugar concentration and a higher mineral content than larger varieties like Medjool or Kimia. The flavour is more savoury, with hints of prune, dried fig and a subtle earthiness from the volcanic soil it grows in. Many people who find other dates too sweet find Ajwa balanced and easy to eat daily. The lower sweetness also makes it a preferred choice for those who want the nutritional benefit without a strong sugar hit.

Free delivery on orders over Rs.999. Direct-sourced. Naturally processed.

The same premium W240 whole cashews from our raw range, taken to the next stage. We dry-roast them gently — no oil, no coating — until the kernel turns a soft golden hue and that natural sweet-savoury cashew aroma fills the kitchen. A light scatter of fine sea salt finishes them. Crisp, buttery, and substantial enough to feel like a treat without the heaviness of fried snacks, these are the cashews you reach for during a cricket match, a long meeting, or unexpected guests at chai time.

Where We Source

The kernel base is identical to our raw W240 cashew pack — sourced from the Mangalore and Goa coastal belt with selective Vietnamese lots during off-season, all conforming to the W240 grade of approximately 240 unbroken white kernels per pound. We chose this grade specifically for roasting because the larger, denser kernel holds heat evenly and develops a uniform colour without burning at the tips. Roasting is done in small batches at our Jaipur facility so the cashews reach you fresh, with the salt crystals still distinct rather than absorbed into stale oil.

How to Enjoy

• Namkeen alternative: Pour into a brass katori for evening chai instead of fried sev or bhujia — the same crunch, none of the heaviness.
• Cocktail and bar snack: A natural pairing with whisky, white wine, and beer at home gatherings.
• Office drawer: A small handful at three pm beats biscuits and vending-machine chocolate every time.
• Festive mithai platter: Mix with raisins and roasted almonds in a silver tray for unexpected guests during Diwali or Eid.

Storage & Freshness

Roasted cashews stay fresh for six to nine months sealed, but once opened the clock speeds up. Transfer to an airtight glass jar and refrigerate, particularly through summer, to keep the crunch intact and the oils from going stale. Humidity is the enemy here — a single afternoon left open in monsoon air will turn them soft. If that happens, a five-minute revival in a 150C oven will restore the snap.

Nutritional Snapshot (per 30g serving)

• Calories: approximately 168 kcal
• Protein: 5 g
• Healthy fats: 13.2 g (mostly monounsaturated)
• Fibre: 1 g
• Key micronutrients: copper, magnesium, sodium (added)

Frequently Asked

How do these compare to fried namkeen calorie-wise?
A 30g serving of these dry-roasted cashews delivers around 168 calories with 13g of mostly monounsaturated fat — comparable to most savoury snacks, but with meaningful protein, fibre, and minerals attached. Fried namkeen of the same weight typically carries refined oil, refined flour, and added sugars or maida. The trade is not zero-calorie versus calorie-heavy; it is empty calories versus nourishing ones.

Why dry-roasted instead of oil-roasted?
Oil-roasting is faster and cheaper, but it adds calories from the cooking oil — usually palm or refined sunflower — and the oil itself can go rancid on the shelf, dulling the cashew flavour. Dry-roasting takes longer and demands attention so the kernels do not scorch, but it preserves the cashew's own buttery oil and keeps the ingredient list to two: cashews and salt. We think the difference is worth it.

Will the salt level overpower the cashew?
No. We salt at a level that wakes up the natural sweetness rather than dominating it. Our test is simple — you should still taste cashew first, salt second. If you compare these to mass-market roasted cashews, ours come across noticeably less salty, which is intentional. For a fully unsalted version, our raw W240 pack is a quick home-roast away from this exact product.

Free delivery on orders over 999. Direct-sourced. Naturally processed.

The same premium Nonpareil kernels from our raw range, this time taken a step further. We dry-roast them slowly over even heat — no oil, no coating — until the natural sugars caramelise and the kernel turns a warm golden brown. A light dusting of fine sea salt is added at the end, just enough to lift the buttery flavour without overwhelming it. The result is a deeply savoury, satisfying crunch that is equally at home with evening chai, a cocktail, or a long flight.

Where We Source

The base kernel is identical to our raw almond pack — Nonpareil variety, harvested in California's Central Valley around Modesto and Sacramento. We chose Nonpareil specifically for roasting because the thin, uniform kernel toasts evenly and develops sweetness without burning at the tips. Roasting is done in small batches at our Jaipur facility so the almonds reach you within weeks of being seasoned, rather than sitting on a shelf for months. We use food-grade fine sea salt, never iodised table salt, which can leave a metallic aftertaste on roasted nuts.

How to Enjoy

• Evening snack jar: Keep a small bowl on the coffee table — a clean alternative to fried namkeen during cricket matches and movie nights.
• Cocktail companion: Serve alongside whisky, gin, or a glass of red wine; the salt cuts beautifully through tannin.
• Salad topper: Roughly chop and scatter over a green salad with feta and pomegranate for crunch and savoury depth.
• Travel pack: Portion into 30g pouches for office drawers, school bags, or long drives.

Storage & Freshness

Roasted nuts have a slightly shorter window than raw because the oils are activated by heat. Sealed, expect six to nine months of freshness in a cool, dry pantry. Once opened, transfer to an airtight jar and refrigerate to preserve the crunch — exposure to humid Jaipur air will soften them within days otherwise. If they ever lose their snap, ten minutes in a 150C oven will revive them.

Nutritional Snapshot (per 30g serving)

• Calories: approximately 178 kcal
• Protein: 6.2 g
• Healthy fats: 15.2 g (mostly monounsaturated)
• Fibre: 3.5 g
• Key micronutrients: vitamin E, magnesium, sodium (added)

Frequently Asked

Is there any oil used in the roasting?
No. These are dry-roasted, meaning the almonds are heated directly without any added cooking oil, palm oil, or fat coating. The visible sheen on a roasted kernel comes from its own natural oils being drawn to the surface during the roast. This keeps the calorie count close to raw almonds and avoids the rancidity that cheap oil-roasted nuts can develop on the shelf.

How salty are they?
Lightly salted by design. Our intention is to enhance the almond, not mask it, so the salt level sits well below typical packaged snacks. If you are watching sodium intake, a 30g serving contributes a modest amount and remains a far cleaner choice than fried namkeen, chips, or biscuits. For a completely salt-free option, our raw almond pack is the right pick.

Can children eat these?
Yes, for children above three years who can chew whole nuts safely. Whole almonds are not recommended for toddlers due to choking risk; for younger children, crush or sliver them before adding to porridge or yoghurt. The light salting is well within everyday limits, but for very young kids the unsalted raw pack is a gentler starting point.

Free delivery on orders over 999. Direct-sourced. Naturally processed.

The Ammari Festive Gift Box is what we send to our own family and closest customers each Diwali. Inside a sturdy kraft hamper, finished with a satin ribbon and an optional handwritten card, sit five of our most-loved varieties in individual reusable pouches. It is a gift designed to feel considered rather than commercial — direct-sourced fruit, restrained packaging, and the kind of presentation that looks at home on a Diwali pooja thali, a corporate desk, or a wedding sagan tray.

Inside the Box

• California almonds — 250g: Whole Nonpareil kernels, in a kraft pouch.
• W320 cashews — 250g: Creamy-white whole grade from Mangaluru.
• Iranian pistachios — 200g: Akbari kernels, naturally split and lightly salted.
• Mazafati dates — 200g: Soft, caramel-toned dates from Bam, Iran.
• Smyrna fig sampler — 100g: Large amber Turkish Anjeer to round off the box.

Total weight: 1kg. Each variety is sealed in its own food-grade pouch, then nested in shredded kraft inside the outer hamper.

Perfect For

• Diwali corporate gifting: Premium yet appropriate for clients, vendors, and senior team members.
• Weddings and sagan: Substantial enough as a standalone shagun gift or part of a larger hamper.
• Raksha Bandhan: A thoughtful sister-to-brother or brother-to-sister gift that travels well.
• Housewarming and Eid: Universally welcome; halal-friendly contents; no alcohol or pork derivatives.

Storage & Freshness

Each pouch inside the box is sealed for freshness and stays good for 9 to 12 months unopened. Once the recipient opens a pouch, we recommend transferring the contents to an airtight container and storing in a cool, dry place. Dates and figs benefit from refrigeration in summer. The kraft outer box is dry-storage only — please keep away from direct heat, sunlight, and humidity until gifting.

Box Specifications

• Total net weight: 1000g (1kg) of dry fruits across five pouches
• Outer hamper: premium 350gsm kraft, magnetic-flap closure
• Approximate dimensions: 30cm x 22cm x 8cm
• Finishing: satin ribbon in Ammari brand colour, kraft shred lining
• Optional add-ons: handwritten message card (free), wax-seal stamping (₹49)
• Shelf life from dispatch: minimum 8 months on all pouches

Frequently Asked

Can I ship the box directly to a gift recipient?
Yes. At checkout, enter the recipient's address as the delivery address and your address as the billing address. We do not include a price slip or invoice in any gift box — only the optional message card. If you would like us to schedule delivery for a specific date (for example, the day before Diwali or a wedding), add a note at checkout and we will dispatch accordingly.

Do you take bulk corporate orders?
Bulk Diwali and year-end gifting is one of our most-requested services. For orders of 25 boxes or more we offer custom branding (your company logo on the kraft sleeve), custom message cards, and consolidated PAN-India dispatch. We typically need 10 to 14 working days from confirmation. Write to us at hello@ammari.in with quantity, delivery dates, and target locations for a tailored quote.

Can I add a personal message and customise contents?
A handwritten message card up to 40 words is included free with every box — add your text in the order notes at checkout. For content customisation (for example, swapping pistachios for walnuts, or upgrading to a 2kg box), please reach out before placing the order. We are a small family team, so the more notice you give us, the better we can tailor the hamper to your occasion.

Free delivery on orders over ₹999. Direct-sourced. Naturally processed.

There is a reason Turkish figs (Anjeer) are considered the gold standard of dried fruit. Our Smyrna-variety figs come from the Söke region of Aydın province, on Turkey's Aegean coast — a stretch of land regarded as the world's premier fig terroir. Each fig is plump, amber-cream in colour, and finishes with the dense, honeyed sweetness that only sun and sea air can coax out of a fruit. We source them whole, untreated, and unsweetened, the way Aegean farmers have prepared them for centuries.

Where We Source

The Büyük Menderes river valley around Söke and Aydın is one of the few places on earth where the Smyrna fig thrives. Mineral-rich alluvial soil, bright Aegean sunlight, and the cool sea breeze that rolls in each afternoon create a slow, even ripening. Farmers there still let the fruit fall naturally to the ground at peak maturity, then sun-dry it on bamboo trays for several days before hand-grading by size and colour. Our partners deliver only the Lerida and No. 1 grades — the largest, palest, and softest of each season's harvest.

How to Enjoy

• Stuffed: Slit and fill with cream cheese, gorgonzola, or mascarpone, then drizzle with honey.
• Baked: Fold into almond cakes, oat cookies, or a classic anjeer barfi.
• Soaked: Steep two figs overnight in warm milk for an Ayurvedic morning tonic.
• Cheese boards: Pair with aged cheddar, walnuts, and a glass of red wine.

Storage & Freshness

Store in an airtight container, away from sunlight and humidity. Unopened, the figs stay fresh for 9 to 12 months. Once opened, refrigerate in Jaipur's summer months (April through September) to preserve their soft texture and prevent any sugar bloom on the surface. A light white coating is natural fruit sugar, not spoilage — wipe gently with a clean cloth before serving.

Nutritional Snapshot (per 30g serving)

• Calories: approx. 75 kcal
• Fibre: 3 g (about 12% of daily needs)
• Potassium: 200 mg
• Antioxidants: rich in polyphenols and flavonoids
• Key micronutrients: calcium, magnesium, vitamin K

Frequently Asked

Are these figs sulphured or sweetened?
No. Our Smyrna figs are sun-dried in the traditional Aegean way with no sulphur dioxide, no added sugar, and no glucose syrup coating. The natural sweetness comes entirely from the fruit's own sugars, concentrated by slow drying. This is why our figs sometimes show a fine white bloom on the surface — that is crystallised fruit sugar, a hallmark of unprocessed dried figs.

How do these compare to Indian Anjeer?
Indian Anjeer (typically Pune or Afghan-origin) is smaller, darker, and chewier, with a more rustic flavour. Turkish Smyrna figs are larger, paler, softer, and noticeably sweeter — better suited to gifting, stuffing, and dessert work. Both have their place; we source Turkish for customers who want the premium experience traditionally served at weddings and festive occasions.

Can children eat these every day?
Yes, in moderation. Two to three figs a day is a wonderful natural source of fibre, calcium, and iron for growing children. Soak them overnight in milk for easier digestion, especially for younger kids. Dried figs are calorie-dense, so we recommend treating them as a nutritious snack rather than an unlimited indulgence.

Free delivery on orders over ₹999. Direct-sourced. Naturally processed.

These are the walnuts that bake without bitterness. Chilean walnut halves and pieces, pale cream in colour, mild on the palate, with the snap-clean break of a properly cured kernel. Counter-season harvesting in the southern hemisphere means our crop arrives in Indian kitchens within months of being picked, not after a year in a warehouse. The result is a walnut that tastes of fresh oil and faint sweetness rather than the dusty edge of old stock — a meaningful difference once you bake with them.

Where We Source

Chilean walnuts come from the long valleys running south from Santiago — primarily the O'Higgins, Maule, and Metropolitana regions, where the Andes meet the Pacific in a microclimate of warm dry summers and cold wet winters that walnuts thrive in. Chile harvests in March and April, opposite to California and China. By the time these reach Jaipur, they're typically four to six months out of the orchard, while northern hemisphere stock in the same retail year may already be twelve to fourteen months old. We work with growers in the Maule valley who hand-sort halves from pieces.

How to Enjoy

• Brownies and banana bread: Fold chopped pieces into the batter — the mild profile keeps cocoa and banana centre stage.
• Walnut chutney: Grind with green chilli, garlic, and curd for a Kashmiri-style accompaniment to rice.
• Salads and grain bowls: Toast lightly in a dry pan and scatter over rocket with pear and blue cheese, or quinoa with roasted pumpkin.
• Breakfast and granola: Stir into oats with banana and honey, or build into homemade granola with seeds and cardamom.

Storage & Freshness

Walnuts have the highest oil content of any common tree nut, which makes them the most susceptible to rancidity. Keep the unopened pouch in a cool dark cupboard for up to six months. Once opened, transfer to an airtight container and store in the refrigerator — this slows oxidation noticeably and preserves the fresh-pressed oil character. For storage beyond three months after opening, freeze in portioned bags. Discard if the kernels smell sharp or paint-like.

Nutritional Snapshot (per 30g serving)

• Calories: 195 kcal
• Protein: 4.5 g
• Healthy fats: 19 g (rich in plant-based omega-3 ALA)
• Fibre: 2 g
• Key micronutrients: Magnesium, manganese, copper

Frequently Asked

How are Chilean walnuts different from Kashmiri walnuts?
Chilean walnuts are typically larger, lighter in colour, milder in flavour, with thinner inner skins that contribute less tannin and bitterness. Kashmiri walnuts are smaller, deeper amber, sweeter on the finish, and carry high-altitude character. Neither is better — they suit different uses. Chilean is our pick for Western baking and salads where the walnut supports rather than dominates. Kashmiri shines in chutneys, halwa, and raw snacking.

Why do mine taste fresher than walnuts I've bought before?
Most walnuts in Indian retail are northern hemisphere stock that's been in non-refrigerated warehouses for nine to fourteen months. Walnut oils oxidise across that period, producing the slightly bitter, papery taste people often assume is just how walnuts are. Chilean counter-season crop reaches you closer to harvest, and we ship from cool storage. Once you taste a fresh kernel, the old stock becomes obvious.

Are these suitable for daily heart-health intake?
Walnuts are one of the few plant sources rich in alpha-linolenic acid, the omega-3 linked in long-running studies to favourable cardiovascular markers. A handful — roughly 30 grams, or seven to eight halves — is the portion most clinical guidance suggests for daily inclusion. Eat them raw or lightly toasted; deep-frying or heavy roasting damages the omega-3 profile.

Free delivery on orders over Rs.999. Direct-sourced. Naturally processed.