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Apricot Kernels (Sweet Halman) — packshot
Hand-crackedSweet varietyRaw

Apricot Kernels (Sweet Halman)

The sweet kernel inside the Halman stone — cracked by hand, eaten like almonds.

Origin
Skardu, Shigar & Khaplu, 2,300–2,800 m
Harvest
Stones saved from the July apricot harvest, cracked through autumn
Rs 1,350Rs 5,400 / kg
Size250 g

In stock, packed in Gilgit

Qty
1

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Why it's different

Three things worth knowing

  • 01

    Sweet variety, not bitter

    Halman trees are selected for sweet kernels. These are a different thing from the bitter kernels sold for medicinal use — see that product for the distinction.

  • 02

    Nothing is wasted

    The fruit is dried, the stone is cracked, the kernel is eaten, the shell heats the house through winter.

  • 03

    Raw and untreated

    Not roasted, not salted, not oiled. Roast them yourself for 6 minutes if you prefer.

About this one

When the apricots are dried, the stones are kept. Through autumn they are cracked open, one at a time, usually with a flat rock — and inside each is a kernel that looks and tastes remarkably like a small almond.

This is the sweet Halman variety, the one Skardu households eat by the handful. It is soft, marzipan-like, faintly bitter at the very end, and it is genuinely one of the great snacks of the region.

It is also the source of the local apricot oil, pressed from these same kernels.

How to use it

  • Eat raw by the handful, the way they are eaten in Skardu.
  • Dry-roast in a pan for 5–6 minutes for a deeper, nuttier flavour.
  • Grind into a paste for a local-style marzipan.
  • Use anywhere a recipe calls for almonds.

Keeping it

Airtight, cool, dark. 8 months. High in natural oil, so keep them away from heat or they turn.

Sizes

  • 250 gRs 1,350
  • 500 gRs 2,500
  • 1 kgRs 4,700

From Rs 1,350. Prices include GST where applicable.

Goes with

Pairs well with