Walnut & Walnut Kernels

Gilgit-Baltistan walnuts are *kaghazi* — paper-shelled. Squeeze two together in one hand and they open. No nutcracker, no hammer, no shell fragments in the bowl.

The kernels come out pale and whole, and because these trees grow slowly at altitude the flavour is sweeter and far less bitter than commercial walnuts, with almost none of that astringent skin bite.

Buy them in the shell if you want them to keep for months — the shell is the best container there is. Buy the shelled kernels if you want to bake with them tomorrow.

• Crack and eat straight — with dried apricots is the traditional pairing.
• Toast lightly and toss through a salad or roasted vegetables.
• Blitz into a walnut and chilli paste for bread.
• Fold into brownies, banana bread or baklava.

In-shell keeps 12 months in a cool dry place. Shelled kernels keep 6 months in an airtight jar, or a year in the freezer.

250 gRs 1,100

500GRs 2,200

1KGRs 4,400