Almonds | Kaghazi Badam

Grown at elevations above 2,000 metres in the Torkhow and Mastuj valleys of Chitral, these almonds (badam) are among the finest produced anywhere in Pakistan. The short, intense growing season — blossoms appear in late February, nuts harvested in September — forces the trees to concentrate sugars and oils, yielding a kernel that is richer, creamier, and more aromatic than plains-grown varieties. Nutritional highlights (per 100 g): ~580 kcal · 21 g protein · 50 g healthy fats (mainly mono-unsaturated oleic acid) · 12 g dietary fibre · vitamin E (26 mg) · magnesium (270 mg) · calcium (264 mg). A 30 g daily handful covers roughly 40 % of your daily vitamin E needs. Flavour profile: mild sweetness, buttery finish, thin natural skin. No added salt, oil, or preservatives — just the nut as it comes off the tree. How to use: eat raw as a snack, soak overnight and peel for a digestive-friendly morning ritual, blend into almond milk, stir into halwa or kheer, or coarsely chop over oatmeal. In Chitrali cuisine they are ground into a paste for traditional festive sweets. Storage: keep in a cool, dry place away from direct sunlight; an airtight container extends freshness to 12 months. Refrigeration extends shelf life further in humid climates.

Pair our Badam Giri with Chitrali Honey for a traditional Chitrali breakfast.