Premium Kashmiri Walnuts with Shell (Kashmiri Akhrot)

We collect these in-shell walnuts from high-altitude mountain valleys across Kokernag, Pahalgam, Shopian, Budgam, and Kupwara in Kashmir. We sell only genuine Kashmir-grown walnuts and never mix imported or outside walnuts in our batches. In Kashmir, these are called Kashmiri Akhrot because the outer wooden shell is thin, allowing you to easily crack two walnuts together in your palm . The giri inside is very oil rich, and its colour can be snow white or a little brownish .

Keeping walnuts inside their natural protective shell is the traditional Kashmiri method of preserving the kernel. The outer shell shields the walnut meat from air, light, and moisture, locking in 100% of the natural walnut oils, crunch, and delicate sweet flavor until the exact moment you open it to eat. Because these walnuts come directly from old mountain trees, natural variation in shell color, texture, and size is completely normal. Every batch is naturally sundried and sorted to remove hollow or cracked shells.

How to use: Take two walnuts in the palm of your hand, and squeeze gently to crack the shell open. Extract the fresh, crunchy giri kernels inside. You can eat them immediately as a healthy daily snack, soak them in water overnight, or chop them for kheer, halwa, baking, breakfast oats, and walnut chutneys.

Storage tips: Store whole in-shell walnuts in a dry, cool jute or cloth sack, or in an airtight box away from moisture, rain, and direct heat. When stored in a cool and dry location, in-shell Kagzi walnuts maintain their fresh quality and crunch for over 12 months.