Almond

Introduction

Almonds are widely consumed premium dry fruits valued for their crunch, mild sweetness, and high nutritional content. They are used across households, food service, and the food-processing industry.

Available Forms (Specified by Varieties)

• 23/25 NPX Almonds

  • Large-size whole almonds

  • 23–25 kernels per ounce

  • Premium appearance and crunch

  • Commonly used for premium snacking, gifting, and dry fruit packs

• Almond Carmel 27/30

  • Carmel variety with uniform shape

  • 27–30 kernels per ounce

  • Slightly sweet flavour, firm texture

  • Ideal for roasting, bakery, confectionery, and chocolate coating

• Almond NPX – Whole

  • NPX (No Preference Extra) grade

  • Clean, whole almonds with natural skin

  • Suitable for everyday consumption and bulk/commercial use

• Almond Flakes – Thinly sliced almonds, ideal for garnishing, baking, and adding crunch

• Almond Flour – Finely ground almonds, commonly used for gluten-free and healthy baking

Where It Is Used

• Direct consumption as raw or roasted snacks

• Sweets and desserts (halwa, laddoos, cookies, cakes)

• Bakery and confectionery products

• Cooking (gravies, pulao, salads)

• Health foods and diet mixes

Key Benefits

• Rich in protein, fibre, and healthy fats

• Good source of vitamin E and antioxidants

• Supports heart health and energy levels

• Naturally gluten-free and cholesterol-free