Roasted & Salted Almonds

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.

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Munakka is the elder cousin of the everyday raisin: bigger, darker, deeply sweet, and carrying a single seed in the old way. Our Afghan Munakka has a wrinkled mahogany skin and a soft, jammy interior that tastes of dried plum and dark caramel. Generations of Indian households have kept a small jar of these on the kitchen shelf, soaked overnight in milk or water for children with a winter cough, or stirred into kahwa on cold mornings.

Where We Source

True Munakka comes from grapes grown in the high, dry plateaus of Afghanistan, primarily around Kandahar and Herat, with a smaller share from the Iranian provinces bordering Khorasan. The vines benefit from cold winters, hot summers and very low humidity, which concentrates the sugars before drying. The grapes are dried slowly in traditional mud-brick kishmish khanas, ventilated rooms with slatted walls that let dry air circulate without direct sun. This shade-drying over several weeks is what gives Munakka its characteristic depth of flavour and chewy texture, very different from quickly sun-dried table raisins.

How to Enjoy

• Ayurvedic soak: Soak two to three Munakka overnight in warm water; eat on an empty stomach for traditional iron and digestion support.
• Kahwa and milk: Simmer with saffron and a stick of cinnamon for a winter night drink.
• Biryani and pulao: Fry briefly in ghee with cashews; their size holds up beautifully against the rice.
• Sherbet and chutney: Blend soaked Munakka with tamarind and rock salt for a classic North Indian sweet-sour sherbet.

Storage & Freshness

Keep Munakka in an airtight container in a cool, dark cupboard. Best consumed within nine to twelve months of packing. Because Munakka has higher residual moisture than seedless raisins, refrigeration is recommended in summer or in humid coastal climates after the pouch is opened. If they stiffen over time, a five-minute soak in warm water restores the original soft texture.

Nutritional Snapshot (per 30g serving)

• Calories: ~95 kcal
• Natural sugars: ~21 g (fructose and glucose, no added sugar)
• Fibre: ~1.4 g
• Iron: ~1.1 mg | Potassium: ~250 mg
• Key micronutrients: Calcium, Magnesium, Polyphenols

Frequently Asked

What is the difference between Munakka and Kishmish?
Both are dried grapes, but they come from different varieties and traditions. Kishmish is small, seedless, and lighter in colour, eaten as a snack and used in everyday cooking. Munakka is larger, retains its seed, and is dried far longer, which deepens both colour and flavour. In Ayurveda, Munakka is considered more medicinal, especially for respiratory health, anaemia, and constipation. Many households use the two interchangeably in sweets, but the soaked-overnight ritual specifically calls for Munakka.

Why does Munakka have a seed inside?
The traditional Munakka grape is a seeded variety, and Ayurvedic texts specifically recommend the seeded form. The seed is small, soft after soaking, and edible, though most people split the fruit and remove it before eating. Removing the seed is also how Munakka is prepared for children. The presence of the seed is a sign that you are getting the authentic varietal, not a relabelled seedless raisin.

Is Munakka safe during pregnancy?
Soaked Munakka is a long-standing traditional remedy in Indian households during pregnancy, valued for its iron, fibre and gentle natural sweetness. Two to four soaked pieces a day, eaten in the morning, are commonly recommended. That said, every pregnancy is different. If you have gestational diabetes or any condition that requires monitoring blood sugar, please consult your doctor before adding any dried fruit, including Munakka, to your daily routine.

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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.

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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.

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One of our most-asked-for products, the Ammari Mixed Dry Fruits Pack brings together six of our best-selling varieties in a single, balanced 200g blend. It is the pack we keep on our own kitchen counter — handy for school tiffins, evening chai, festival platters, or that small daily handful Ayurveda recommends for energy and immunity. Every component is direct-sourced from the same farms and cooperatives that supply our single-origin packs, then portioned by hand at our Jaipur facility.

What's Inside

• California almonds — 120g: Nonpareil variety, lightly roasted-friendly raw kernels.
• W320 cashews — 100g: Whole, creamy-white grade from Mangaluru.
• Iranian pistachios — 80g: Akbari kernels, naturally split, lightly salted.
• Kashmiri walnuts — 80g: Light-amber halves and quarters, paper-shell origin.
• Black raisins — 60g: Seedless, sun-dried from Vijayapura, Karnataka.
• Date pieces — 60g: De-pitted Mazafati dates, chopped for easy mixing.

Why Mixed

A single dry fruit gives you one nutrient profile; a thoughtful mix gives you the full spectrum. Almonds and walnuts contribute heart-friendly fats and vitamin E, cashews bring magnesium and zinc, pistachios add plant protein and lutein, and the raisins and dates round it off with quick-release energy and iron. For households juggling family snacking, school lunches, and festive entertaining, one mixed pack does the work of six. It is also our most popular pack for corporate gifting and Diwali hampers — universally liked, never wrong.

How to Enjoy

• Daily handful: One small katori (about 30g) in the morning is the traditional Ayurvedic dose.
• Trail mix: Toss with a pinch of sea salt and dark chocolate chunks for travel snacking.
• Festive platters: Serve in brass or silver thalis alongside mithai during Diwali and Eid.
• Baking: Fold into halwa, kheer, granola bars, or a no-bake energy ladoo.

Storage & Freshness

Transfer to an airtight glass or steel container after opening and store in a cool, dry place. The pack stays fresh for 9 to 12 months unopened, and 4 to 6 months once opened. In Jaipur's summer, we recommend refrigerating the container, particularly because of the dates and raisins which can soften or bloom in heat. Avoid storing near strong-smelling spices, as nuts readily absorb ambient aromas.

Nutritional Snapshot (per 30g serving)

• Calories: approx. 165 kcal
• Protein: 4.5 g | Fibre: 2.5 g
• Iron: 1 mg | Potassium: 220 mg
• Antioxidants: vitamin E, polyphenols, lutein, resveratrol
• Key micronutrients: magnesium, zinc, copper, omega-3 ALA

Frequently Asked

Can I customise the mix?
For single packs we ship the standard ratio above, which has been refined over four years of customer feedback. For bulk orders of 5kg or more — typically corporate Diwali gifting or wedding favours — we are happy to tweak the proportions, add saffron strands, or include cardamom pods. Write to us at hello@ammari.in with your requirements at least seven working days before your delivery date.

Is this pack good for diabetics?
The nuts in this pack (almonds, cashews, pistachios, walnuts) are diabetic-friendly in moderate quantities and have a low glycaemic load. The raisins and dates are higher in natural sugars, so a diabetic customer should either eat the pack in smaller portions or pick out the nut components only. We also offer a nuts-only mix on request — just leave a note at checkout.

Are the nuts roasted or raw?
Everything in this mix is shipped raw and naturally dried, with the exception of the pistachios which are lightly salted in the traditional Iranian style. We prefer raw because it preserves nutrient content and lets you decide how to prepare the nuts — dry-roast in a kadhai for two minutes, toast in the oven at 160°C for ten minutes, or eat as-is. Roasting on demand keeps flavour at its peak.

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A clean, milky-sweet almond with the pale ivory kernel and elegant teardrop shape that defines the Nonpareil variety. Snap one between your teeth and you get that signature crisp bite, followed by a subtle marzipan finish. These are the almonds Indian mothers soak overnight, peel at dawn, and feed to children before exams — chosen here in their natural raw form so you can roast, soak, grind, or simply eat them by the handful.

Where We Source

Our almonds come from the Central Valley of California, primarily the Modesto and Sacramento growing belts where over eighty percent of the world's almond supply is cultivated. The variety is Nonpareil — widely considered the benchmark almond for its thin, smooth shell, light kernel colour, and consistent size. California's hot dry summers and cool wet winters create ideal conditions for almond development, and the region's mature orchard infrastructure ensures the kernels we receive are graded for size and uniformity. We taste each lot before it ships, rejecting any consignment that shows bitter notes or uneven moisture.

How to Enjoy

• Daily soak: Soak 8 to 10 almonds overnight, peel in the morning, and eat on an empty stomach — a routine rooted in Ayurveda for memory and skin.
• Badam kheer: Blanch, grind to a fine paste, and simmer with full-fat milk, saffron, and cardamom for a festival classic.
• Sliver and toast: Slice thin, dry-toast, and scatter over pulao, halwa, or a morning bowl of yoghurt and honey.
• Almond milk: Soak, blend with filtered water, strain through muslin for a fresh, additive-free drink.

Storage & Freshness

Sealed and unopened, these almonds stay fresh for six to nine months in a cool, dry pantry. Once you open the pack, transfer the kernels to an airtight glass or steel container. For longer life — especially through Jaipur summers — refrigerate after opening. Keep them away from direct sunlight, strong-smelling spices, and humidity, all of which can dull the natural sweetness and shorten shelf life.

Nutritional Snapshot (per 30g serving)

• Calories: approximately 174 kcal
• Protein: 6.3 g
• Healthy fats: 15 g (mostly monounsaturated)
• Fibre: 3.7 g
• Key micronutrients: vitamin E, magnesium, riboflavin

Frequently Asked

Should I soak these almonds before eating?
Soaking is a tradition for good reason. An overnight soak softens the brown skin, which contains tannins that some find slightly bitter, and many people report easier digestion afterwards. That said, raw unsoaked almonds are perfectly nutritious and convenient for travel or a quick handful. Choose what suits your routine — the kernel quality is the same either way.

Are these the same almonds sold as Mamra?
No. Mamra is a separate variety grown chiefly in Iran and parts of Kashmir, with a smaller, oilier, more wrinkled kernel and a higher price point. Our offering is California Nonpareil — larger, smoother, and milder in flavour. Both have their place; Nonpareil is the everyday-use almond that performs reliably in soaking, baking, grinding, and snacking.

Why no salt or roasting on this pack?
This is the raw natural kernel, kept untouched so you have full flexibility. Roast them at home in a dry pan for ten minutes if you prefer warmth and crunch, soak them for the morning ritual, or grind them for kheer and barfi. If you want a ready-to-eat snacking option, look at our Roasted and Salted Almonds in the same range.

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