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.

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

Open these and you'll understand why Kashmiri grandmothers insisted on local akhrot for the family halwa. Kashmiri walnuts (Akhrot) carry a sweetness and clean finish that imported varieties simply do not match — the result of high-altitude orchards, a short concentrated growing season, and centuries of cultivar selection in the Kashmir valley. The kernels are pale honey-cream, plump, and break with the gentle resistance of a properly aged nut. This is the walnut for traditional recipes, for winter strength, and for gifts that mean something.

Where We Source

Our Kashmiri walnuts come from family orchards in Pulwama, Shopian, and Anantnag districts of South Kashmir, at elevations between 1,600 and 2,400 metres in the Pir Panjal foothills. We work primarily with the Kagzi variety — the paper-shell cultivar prized for its thin shell and clean kernel release — alongside a smaller share of Mamra, the wild-type with denser meat. Cultivation here is centuries old; many trees in these orchards are forty to seventy years in production. Harvest happens in September and October. We collect through a cooperative of growers and ship from Srinagar within weeks of shelling.

How to Enjoy

• Doon chetin (Kashmiri walnut chutney): Pound with green chilli, mint, salt, and curd — the signature Kashmiri accompaniment to rice and rogan josh.
• Sheer khurma and halwa: Coarsely chop into milk-based vermicelli pudding for Eid, or fold into ghee-cooked halwa.
• Winter immune support: Two or three kernels with morning honey through the cold months — an Ayurvedic and Unani habit followed across North India.
• Raw snacking and gifting: Crack and eat alongside dried apricots and saffron tea, or pack into Diwali and Karva Chauth gift boxes.

Storage & Freshness

In-shell Kashmiri walnuts keep beautifully — store the unopened pouch in a cool, dark, dry cupboard for up to nine months and the shell does the protection work. Once shelled, transfer kernels to an airtight container and refrigerate; use within three months for peak flavour. Freezing extends life to a year. Discard any kernel that tastes sharp, bitter, or paint-like — that's oxidised oil, not the nut itself.

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, polyphenols

Frequently Asked

What is the difference between Kagzi and Mamra walnuts?
Kagzi (literally paper-shell) walnuts have a thin shell and a larger, lighter kernel — the most common premium grade in Kashmir. Mamra is the harder-shell, smaller, denser-kerneled variety, often considered richer in oil but harder to crack and lower in yield. Our pack runs primarily Kagzi with some Mamra in season. Both are authentic Kashmiri akhrot.

Why do Kashmiri walnuts cost more than Chilean or Californian?
Kashmir's walnut industry is family-orchard scale, with no industrial processing infrastructure. Yields per tree are lower than mechanised American operations, the harvest window is short, and logistics out of the valley add cost. You're paying for a smaller, slower-grown, hand-sorted nut with regional character. For traditional Indian recipes built around the Kashmiri profile, the difference is tangible on the plate.

Is the Ayurvedic association with brain health based on real evidence?
The classical association is partly symbolic — the kernel resembles a brain in miniature — and partly observational, with walnuts long recommended in Ayurvedic and Unani traditions as medhya (intellect-supporting). Modern research adds context: walnuts are rich in plant omega-3 ALA, polyphenols, and Vitamin E, which feature in studies on cognitive ageing. A small daily handful is one of the better food habits a household can keep.

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.

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.

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.

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.