This is the purest form of almond you’ll find—hand-harvested in small batches, and prized for its intense flavour and natural oil content.
These are Kashmiri Mamra almonds, native to the cold valleys of Kashmir and cultivated in small orchards passed down through generations. Unlike commercially grown almonds, Mamras aren’t machine-processed or chemically treated. Each one is picked by hand, sun-dried slowly, and stored with care.
This is a good source of unsaturated fats, plant-based protein, and essential minerals like magnesium and zinc. High in fiber and free from additives, Mamra almonds are known for supporting brain function, heart health, and energy levels.
To bring out their full flavor, lightly roast them in a dry skillet over low to medium heat. Stir continuously to prevent over-roasting, as mamra almonds are delicate. Once roasted to a golden hue, they make a delectable topping for salads, yogurt, or desserts. Ground into almond flour, they become a nutritious base for gluten-free baking.
Q: How are Mamra almonds harvested and processed?
Mamra almonds are harvested by hand, which is a labor-intensive process. They are then carefully sun-dried, preserving their natural flavor and oil content.
Q: What is the best way to enjoy Mamra almonds?
Mamra almonds can be enjoyed on their own as a nutritious snack. They are also used in various culinary applications, such as Indian sweets like badam halwa and badam katli, as well as in dishes like biryani and pilaf."
