Bestseller
Dried Halman Apricot
fromRs 800The signature Hunza apricot — sun-dried whole, honey-sweet, never sulphured.
Gilgit-Baltistan · Harvest 2026
Dried on a rooftop, 3,000 metres up.
Apricots, mulberries and wild berries bought straight from the families who grow them. No sulphur, no sugar syrup, nothing to make them look better than they are.
Dried Fruits
Sun-dried on mountain rooftops. Nothing added, nothing sprayed.
BestsellerDried Mulberries
fromRs 600White Hunza mulberries — feather-light, caramel-sweet, sun-dried whole.
Dried Black Mulberries
fromRs 650Darker, jammier, faintly tart — the wilder cousin of the white mulberry.
Low stock in some sizes
Rare harvestDried Cherries
fromRs 800A tiny Skardu harvest — deep, sour-sweet, and gone by winter.
Low stock in some sizes
NewDried Seabuckthorn
fromRs 1,000Fiercely tart orange berries, wild-picked from thorned riverbank shrubs.
Dried Apples
fromRs 1,250Rings of mountain apple, sun-dried on rooftops with nothing added at all.
Rare harvestBlack Goji Berries
fromRs 2,900Rare wild berries that turn water violet — antioxidant-dense and quietly sweet.
Low stock in some sizes
White Raisins
fromRs 650Golden green raisins, sun-dried whole from high-altitude vines — soft, seedless, honey-sweet.
Black Raisins
fromRs 650Dark, tangy-sweet raisins sun-dried whole — richer and denser than the green variety.
Gilgit-Baltistan
Everything we sell grows within sight of a peak like this one.
Nuts & Kernels
Hand-cracked, thin-shelled, and slow-grown at altitude.
NewOfferRoasted Makhana (Fox Nuts)
fromRs 550Puffed lotus seeds, roasted light and crisp — the low-calorie snack that still feels indulgent.
Pumpkin Seeds
fromRs 700Deep green, lightly salted pepitas — a mineral-dense handful for snacking or the salad bowl.
Sunflower Seeds
fromRs 500In-shell and salted, for the crack-and-eat ritual — vitamin E by the fistful.
Flax Seed
fromRs 350Whole flax seed, cleaned and packed in small batches — an easy daily source of omega-3 and fibre.
BestsellerApricot Kernels (Sweet Halman)
fromRs 800The sweet kernel inside the Halman stone — cracked by hand, eaten like almonds.
Apricot Kernels (Bitter Variety)
fromRs 700The traditional bitter kernel — sold with clear guidance, used a few at a time.
BestsellerWalnut Kernels
fromRs 1,100Thin-shelled mountain walnuts you can crack in your hand — whole or ready-shelled.
OfferDesi Almonds
fromRs 1,900Small, wild-rooted mountain almonds — half the size, twice the flavour.
Low stock in some sizes
BestsellerRoasted Cashews
fromRs 1,400Whole, lightly salted cashews — dry-roasted to a proper crunch, no coating.
Roasted Peanuts
fromRs 500Skin-on peanuts, dry-roasted and lightly salted — the everyday snack, done properly.
BestsellerSalted Pistachios
fromRs 1,500In-shell pistachios, roasted and salted — bright green kernels behind every crack.
Low stock in some sizes
Ways to use them
Not just a bowl on the counter
Dried fruit and nuts get bought with good intentions and then sit in a cupboard. Here are four things to do with them this week — none of which need a recipe card or a scale.
0 minutes
Eat them straight off the branch
Our cherries are picked at the point most orchards would call too ripe to ship. There is no better way to eat them than standing under the tree.
- 1Pick in the cool of the morning, before the sun softens them.
- 2Rinse briefly — these are never sprayed, so a splash of water is all they need.
- 3Eat within a day or two, or dry them for the months the tree isn't fruiting.
What you need
Trail & Party Mixes
Nuts, seeds and dried fruit blended in small batches — no filler.
NewNorthern Mix
fromRs 1,100A mountain-style dried fruit medley — apricot, mulberry, walnut and more, no filler.
BestsellerRoyal Mix
fromRs 1,700The gift-box mix — cashew, almond, pistachio and raisin, dressed up for giving.
Trail Mix
fromRs 750Nuts, seeds and dried fruit for the road — energy-dense, mess-free, made to travel.
Where this started
Siachen Picks began in the mountains of Gilgit-Baltistan
It began with a complaint. My grandmother in Skardu could not understand why the apricots sold in city shops were bright orange, soft, and tasted of almost nothing — while the ones on her own roof were dark, wrinkled, and tasted like honey.
The answer, it turned out, was sulphur, sugar syrup, and four sets of hands between the tree and the shelf. Every one of those hands took a cut, and the family that grew the fruit took the smallest one.
So we started buying at the orchard instead. We agree a price before harvest, we pay it in full, and we carry the fruit down ourselves. Nothing is sulphured, nothing is sweetened, and nothing is blended with cheaper imported stock to stretch a batch. Some years that means we run out of cherries by November. We would rather run out.
Muntazir Mehdi
Founder, Gilgit
Jams
Small-batch preserves from wild-harvested fruit.
- New
Seabuckthorn Jam
fromRs 1,250Small-batch preserve from wild-picked berries — bright, sharp, unmistakably orange.
- BestsellerOffer
Apricot Jam
fromRs 850Halman apricots, sugar, lemon. Cooked slowly until it sets on its own.
Mulberry Jam
fromRs 900Two jars, two mulberries — mellow white or deep, tart black.
Low stock in some sizes
Flour
Stone-ground mountain grain, milled in small runs.
Buckwheat Flour
fromRs 600Stone-ground from GB-grown buckwheat — naturally gluten-free, milled in small runs.