Kashmiri Kagzi Badam with Shell

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.