BestsellerOffer
Apricot Kernels (Sweet Halman)
fromRs 1,350The sweet kernel inside the Halman stone — cracked by hand, eaten like almonds.
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Hand-sortedTraditional useRaw
Apricot Kernels (Bitter Variety)
The traditional bitter kernel — sold with clear guidance, used a few at a time.
- Origin
- Skardu & Ghanche, 2,300–2,800 m
- Harvest
- Cracked and separated from the sweet variety by hand
Rs 850≈ Rs 8,500 / kg
In stock, packed in Gilgit
Qty
1
Rs 3,150 more in your basket and delivery is free.
Ordered before 2:00 pm PKT? It leaves Gilgit today.
Pay by card, bank transfer, or cash to the courier at your door.
IMPORTANT — read before ordering. Bitter apricot kernels naturally contain amygdalin, which the body converts to cyanide. They are traditionally consumed only in very small quantities. Health authorities in several countries advise strict limits, and children should not eat them at all. If you are pregnant, breastfeeding, or on medication, speak to a doctor first. If you want a kernel to snack on, buy the sweet Halman variety instead. We make no medical claims about this product.
Why it's different
Three things worth knowing
- 01
Sorted, never mixed
Bitter and sweet kernels are separated by hand at source. A bitter kernel is unmistakable the moment you taste it.
- 02
Sold with guidance
Every pack carries usage guidance on the label. We would rather explain the product properly than move more units.
- 03
Traditional pressing stock
This is the kernel local apricot oil is pressed from, the same way it has been for generations.
About this one
Some apricot varieties produce a bitter kernel rather than a sweet one. In Gilgit-Baltistan these are kept separate and used differently: a few at a time, traditionally, and never as a snack.
Their main practical use is pressing — bitter kernel oil is the base of the apricot oil used across the region for skin and hair. They also appear, sparingly, in some traditional preparations.
We sell these because people ask for them and because they are part of the region's food culture. We also want to be completely straightforward about how they should be handled — please read the note below before ordering.
How to use it
- Traditionally taken in very small amounts — a few kernels, not a handful.
- Most commonly pressed for apricot oil rather than eaten.
- Never substitute these for sweet kernels in a recipe.
- Keep well out of reach of children.
Keeping it
Airtight, cool, dark, clearly labelled and stored apart from the sweet kernels. 8 months.
Sizes
- 100 gRs 850
- 250 gRs 1,800
From Rs 850. Prices include GST where applicable.
Goes with
Pairs well with
BestsellerOfferDried Halman Apricot
fromRs 1,150The signature Hunza apricot — sun-dried whole, honey-sweet, never sulphured.
- Offer
Desi Almonds
fromRs 1,900Small, wild-rooted mountain almonds — half the size, twice the flavour.
Low stock in some sizes