Dry Fruits

Sorted by hand, packed by weight. Four lines, all of them plain — nothing here is flavoured, coated or sweetened.

Premium Almonds. Whole almonds, sorted and sealed, for snacking and for the kitchen. The same nut does both jobs: eaten as they are, or soaked and ground into a paste that thickens a gravy or a sweet.

Premium Cashews. Plain whole cashews — for the snack bowl and for the gravy. Cashew is the workhorse of rich Indian cooking; soaked and blended it gives body to a korma or a kaju curry without cream.

Roasted Pistachios. Roasted, in the shell-off pack, for snacking and for garnish. The only roasted line of the four, and the one that most often ends up chopped over a sweet rather than eaten from the bowl.

Dry Fruit Mix. Almonds, cashews, pistachios and raisins in one resealable pouch. The tin that comes out for guests, and the one people buy to send.

Sizes. 250 g and 500 g across all four.

Keeping them. Nuts have a high oil content, and oil goes rancid — slowly in the cold and dark, quickly in a warm bright kitchen. Rancidity is the failure mode to watch for and it announces itself as a sharp, paint-like smell when you open the pack. Reseal after opening; in a hot month, the fridge is not an overreaction. This is why every pouch here has a zip and why we would rather sell you 250 g twice than 500 g once.

A note on the pouches. The resealable metallised pouches these are packed in are made by the other half of SwadAura. If you sell dry fruit yourself, they are on the packaging side of this site — a zip and a light-blocking film are not a luxury on a product that goes rancid, they are the specification.