OriginPacked in KochiThe Nine-Drawer Spice Box
New cropEntry No. 014Vegetarian
Kashmiri Walnuts, In Shell
4.792 reviews
Thin-shelled Kashmiri walnuts that crack between two palms. The kernels are pale, oily and sweet, with none of the bitter skin of stored nuts.
₹520for 250 g₹208 per 100 gInclusive of all taxes
Weight250 g
1
- Free delivery over ₹1,499
- Dispatched within 48 hours
- Sealed returns within 7 days
- Secure checkout by Razorpay
Walnuts are shaken from the trees in September, hulled, washed and dried in the sun. We sell them in the shell because the shell is the best packaging a walnut will ever have: kernels stay fresh for months.
Expect roughly 45 to 50 percent kernel by weight.
- Origin
- Anantnag, Kashmir
- Harvest
- Autumn 2025
- Notes
- cream, maple, fresh wood
- Ingredients
- Walnuts in shell
- Allergens
- Tree nuts (walnut)
- Diet
- Veg
Dispatched from Kochi within 48 hours, Monday to Saturday, and delivered in 3 to 7 working days. Delivery is free over ₹1,499; below that a flat charge is shown at checkout. Unopened, sealed items can be returned within 7 days. Opened or ground-to-order items cannot, unless they arrive damaged or stale: tell us within 48 hours with a photograph and we will replace or refund.
Folio 01Profile
Heat, flavourand where it grew
Heat
0/5No heat
Tasting notes
- cream
- maple
- fresh wood
Flavour profile
Origin and harvest
OriginAnantnag, Kashmir33.73° N · 75.15° E- Harvest
- Autumn 2025
- Packed
- Mattancherry, Kochi
- Shelf life
- 9 months in shell
Folio 02Use it in
Whereto start
- 01As they are
crack and eat with dates or jaggery
- 02Doon chetin
Kashmiri walnut chutney with yoghurt, chilli and mint
- 03Halwa and cakes
roughly chop the kernels
- 04Salads
toast the kernels for three minutes in a dry pan
Folio 03Pairs with
Good company
Chosen by flavour: what shares the most notes with this entry, from other shelves first.
OriginPacked in KochiThe Nine-Drawer Spice Box
OriginRamganj MandiStone-ground Coriander
OriginBlended in KochiLedger Garam Masala
OriginJaintia HillsGolden Milk MasalaFolio 04From the order book
What cooks wrote back
Entry 01
The garam masala smells like my grandmother's kitchen. I use half of what I used to and the dal tastes fuller.
Entry 02
Ordered the pepper cracked on a Monday and the tin said it was ground on Tuesday. You can tell the moment you open it.
Entry 03
Proper saffron, deep red with no yellow bits. Ten threads coloured a whole pot of kheer.