Kashmir waln
Aurafyn Kash
Premium Kashmir Walnuts
Premium Kashmiri akhrot — high-altitude, light-kernel, naturally rich in omega-3
Hand-cracked walnuts from Kashmir's high-altitude orchards — light golden kernels with a clean, mildly sweet taste and none of the bitterness of commodity walnuts. Naturally rich in plant omega-3 (ALA), protein and minerals; dried slowly in shade and never bleached.
Estimated delivery — ships pan-India in 4–6 working days
◆ Freshness guaranteed — damaged seal or stale tube? We replace it.
The goodness within
One Balanced Handful
Protein, healthy fats, fibre and minerals — covered in a single daily portion.
Healthy Fats, Zero Cholesterol
A natural blend of monounsaturated fats and plant omega-3 — with no cholesterol.
Plant Protein
Around 18 g per 100 g across the blend — steady, slow-burning fuel.
Minerals, Covered
Magnesium, zinc, copper and calcium — each nut contributes its own.
Raw & Untreated
Never roasted in oil, never salted, never polished — the nuts as they came off the tree.
Whole Kernels Only
Full-sized nuts throughout — no brokens, no fillers, no dust at the bottom of the tube.
Know your walnut
Most mixes hide brokens, salt and old stock behind the word "premium." Here is how the house blend compares.
The verdict: A good mix should look like whole nuts you would buy on their own — not the pieces left over from them.
From the high orchards of Kashmir
Walnut trees in the Kashmir valley grow slowly at altitude — cold winters and mountain light build kernels that are lighter in colour and cleaner in taste. Each walnut is cracked by hand to keep the halves whole, dried gently in shade, and sealed into airtight paper tubes without bleaching or fumigation.
By the numbers — and by habit
Nutritional Profile
Per 100 g (approx.)The Daily Ritual
How to enjoySoak 2–4 halves overnight — the traditional way to soften the kernel and mellow the skin.
Eat in the morning, or stir into warm milk — the classic winter habit of the valley.
Or enjoy raw — over salads, porridge and baking; chop just before serving so the oils stay fresh.
Reseal the tube after each serving and refrigerate in warm months — walnut oils are delicate.
Portion guidance per ICMR–NIN dietary guidelines.
More on the Journal →Loved, soaked & shared
Before you order
What makes Kashmiri walnuts different from regular walnuts?
Kashmiri walnuts grow slowly in high-altitude valley orchards, which builds a lighter, sweeter kernel with fresher oils. Ours are cracked by hand to keep the halves whole and shade-dried — commodity walnuts are machine-cracked, heat-dried and often months old.
Why are your walnut kernels light in colour?
Light golden colour is the mark of slow shade-drying and fresh oils — not bleaching. Dark or grey kernels usually mean heat-drying or age. We never bleach or fumigate.
How many walnuts should I eat daily — soaked or raw?
2–4 halves a day is a sensible portion, within ICMR–NIN guidance of about 30 g of nuts a day. Soaking overnight softens the kernel and is the traditional way; raw works equally well. Consistency matters more than quantity.
Are these walnuts bleached or treated?
No. Shell-bleaching and fumigation are common in commodity walnuts to fake freshness. Ours are hand-cracked, shade-dried and sealed untouched — the skin, where most polyphenols live, stays intact.
How should I store walnuts after opening?
Reseal the tube, keep it cool and dark, and refrigerate through summer — walnut oils are the most delicate of any nut. Stored well, freshness holds for months.
Do you ship across India?
Yes — pan-India delivery in 4–6 working days, sealed fresh at our facility.
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