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.

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

Good apricots (Khubani) taste of summer mountains — bright, slightly tart, and finishing with deep honeyed sweetness. We source from two of the world's great apricot regions: Malatya in eastern Turkey, and the high Karakoram valleys of Ladakh. Both produce fruit that is naturally golden-orange, soft to the bite, and free of sulphur treatment. The result is a dried apricot that looks darker than the bright orange supermarket variety, but tastes considerably more like the original fruit.

Where We Source

Malatya, in the highlands of eastern Anatolia, accounts for nearly half of the world's dried apricot production. Its altitude (around 900 metres), continental climate, and long sunny days produce the soft, plump Hacıhaliloğlu variety we favour. From India, we work with smallholder cooperatives in the Nubra and Sham valleys of Ladakh, where the indigenous Halman and Raktsey Karpo apricots are harvested each August and laid out to dry on stone roofs. Both origins are sun-dried without sulphur dioxide, which is why the fruit is amber-brown rather than fluorescent orange.

How to Enjoy

• Tagines and curries: Slow-cook with lamb, cinnamon, and almonds for a classic Mughlai or Moroccan dish.
• Granola and muesli: Chop and toast with oats, almonds, and honey for a make-ahead breakfast.
• Soaked breakfast: Steep three apricots in water overnight, then eat with curd and a drizzle of honey.
• Biryani garnish: Stir whole apricots into the final dum stage for a sweet counterpoint to the spice.

Storage & Freshness

Keep apricots in an airtight container in a cool, dry place; they will stay soft and flavourful for 9 to 12 months. Because they retain natural moisture, we strongly recommend refrigerating the bag during Jaipur's summer (April to September) to prevent any surface stickiness or fermentation. If apricots firm up after long storage, soak briefly in warm water to restore their original texture before using.

Nutritional Snapshot (per 30g serving)

• Calories: approx. 72 kcal
• Fibre: 2.2 g
• Iron: 0.8 mg | Potassium: 350 mg
• Antioxidants: high in beta-carotene and lutein
• Key micronutrients: vitamin A, vitamin E, copper

Frequently Asked

Why are your apricots dark, not bright orange?
Bright orange dried apricots are treated with sulphur dioxide, which preserves colour and extends shelf life but alters flavour and is unsuitable for many sensitive customers. Our apricots are sun-dried without sulphur, so they oxidise to a natural amber-brown over a few days of drying. The colour is the most reliable visual cue that you are buying genuinely natural Khubani, the way it has been prepared in Anatolia and Ladakh for generations.

Malatya or Ladakh — which is better?
Both are excellent and we ship a blend or single-origin depending on season. Malatya apricots are larger, softer, and sweeter — preferred for desserts, stuffing, and gifting. Ladakh apricots are smaller, more tart, and have a deeper, almost wine-like flavour — preferred by chefs and customers who like a complex, less sugary fruit. Tell us your preference at checkout and we will do our best to accommodate.

Are these the same as Khubani ka Meetha apricots?
Yes, our Malatya variety is the type traditionally used for Hyderabadi Khubani ka Meetha — soft, sweet, and large enough to hold their shape when stewed. Soak them overnight, simmer with sugar and a touch of cardamom, and serve warm with malai or vanilla ice cream. Ladakh apricots also work but produce a tarter, more rustic version of the dish.

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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.

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.