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Kashmiri Kagzi Badam with Shell

Nature’s Purest Harvest — Premium Himalayan, Straight From Kashmir's Soil to Your Home

Pure as mountain snow, passed down through generations to protect the health of those you love most.

Grown in the quiet, sunlit valleys of Kashmir, bringing the warmth and care of home to your family's morning routine.

₹399 ₹499

● Limited Seasonal Stock

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500 g ₹399

1 kg ₹799

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Vacuum-Sealed Fresh Upon Order

Specially vacuum-sealed for long transit across India — each order is packed and sealed fresh only when placed.

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Processed and packed in compliance with applicable food safety standards.

Product Specifications

Origin, variety, net weight & packaging details

Product: Kashmiri Kagzi Badam with Shell
Origin: Baramulla, Kupwara & Bandipora, Kashmir
Variety / Grade: Kagzi Badam
Net Weight: 500 g
Packaging: Airtight Jar / Vacuum-Sealed Pouch
Country of Origin: India

Product details

Harvest description & origin details

We source our Kashmiri Kagzi Badam from traditional hillside orchards in Baramulla, Kupwara, and Bandipora in northern Kashmir. In our local language, 'Kagzi' translates to 'paper-like' — accurately describing the soft, porous, and paper shell of this unique mountain almond. Unlike hard-shell almonds (Gola Badam) that require a hammer or nutcracker, you can easily crack open Kashmiri Kagzi almonds simply using light hand pressure.

Selling almonds intact in their natural paper shell is nature’s best way of preventing oxidation. The fragile outer shell seals in the almond's natural moisture, sweet flavor, and high natural oil content without needing chemical preservatives or fumigation. Because these are harvested from natural snow-fed trees, individual almonds will vary slightly in shell shade and size, which is the hallmark of genuine farm produce. Every pack is carefully cleaned and sorted before dispatch.

How to use: Crack the outer thin shell with your hands and remove the raw badam kernel inside. You can eat the kernels raw as a nutritious morning snack, or soak 5 to 7 almonds in clean water overnight, peel the thin brown seed skin in the morning, and eat them on an empty stomach. They are also ideal for preparing rich badam milk, halwa, sheera, Kashmiri kheer, and traditional home remedies.

Storage tips: Keep the in-shell almonds in an airtight container or a dry cloth bag in a cool, dry place protected from sunlight and humidity. After opening, keep the container tightly closed. For extended storage during warm summer months, keeping them inside the refrigerator preserves total crunch and natural oils for up to 12 months.

Badam from Kashmir orchards

Our Kagzi Badam is coming from Baramulla, Kupwara and Bandipora in Kashmir. These are areas where almond trees grow well because of the climate here. We are not mixing almonds from outside Kashmir in this product.

Kagzi means paper - shell is thin

Normal almond, we call it Gola Badam here, has thick and hard shell, you need nutcracker to open it. Kagzi Badam is different, shell is thin. Most pieces you can break just with hand or light press between fingers, no tool needed.

Natural nuts will not all look same

Because badam is coming from tree and orchard, not from factory, every piece cannot look exactly same. Shell colour can be little light or little dark, size also can change piece to piece. We sort the almonds before packing, but this natural variation will still be there, and is normal for this crop.

How we use it at home

You can break shell and eat kernel as it is, or soak overnight in water and peel the thin skin before eating, this way many people take it in Kashmir. Badam is also used in kheer, halwa, sheera, badam doodh and in many sweet dishes and baking at home. Use as per your own recipe.

Keeping the badam

After opening pack, close it properly or move almonds to airtight container. Keep away from heat, moisture, direct sunlight and strong-smelling items nearby. For longer keeping, refrigerator is good option.

How to use

Place on a Hard Surface, Give a Light Tap — The Kernel Comes Right Out. Eat the raw kernel directly or soak in water overnight, and eat in the morning.

Storage Instructions

Store in an airtight jar in a cool and dry location. In summer months, keep container in refrigerator for maximum freshness.

Questions and Answers

6 answered questions

What is Kagzi Badam?

Kagzi means paper. Kagzi Badam is almond variety where outer shell is thin, almost like paper, not thick and hard like normal almond shell. It can be broken with bare hands.

Is this same as Gola Badam?

No. Gola Badam has thick, hard shell, you need nutcracker to open. Kagzi Badam shell is thin, mostly you can break with hand or light press or tap with hand.

Do I get almond with shell or without shell?

You get almond with shell, whole, natural way. You break the thin shell yourself at home and take out the kernel.

Why size and shell colour is not same in every piece?

Almond is natural crop from orchard, not factory item. Size, shell colour and thickness can be little different from one almond to another. This is normal.

From where you are sourcing this badam?

We are sourcing our Kagzi Badam from Baramulla, Kupwara and Bandipora in Kashmir. We are not mixing almonds from outside.

How I should store it?

Keep pack closed properly or shift to airtight container, away from heat, moisture and direct sunlight. For longer keeping, refrigerator is also fine.