Raw pistachio kernels — no salt, no roasting, no shell. The pack to buy when the pista is going into kheer, kulfi, barfi or baklava, where salted nuts would ruin the balance.
Nothing AddedNo salt or roast
Grinds CleanInto paste
ShelledReady to use
250g–2kgPack sizes
Highlights
- Raw kernels — unsalted and unroasted
- The correct pista for Indian sweets
- Grinds cleanly into a smooth paste
- Slice thin to garnish kheer, phirni and mithai
- Roast and season them your own way if you prefer
- Dispatched from Pampore, Kashmir, with GST invoice
Why plain, not salted
The moment pista goes into kheer, kulfi, barfi or sheer khurma, salt stops being a feature and starts being a problem — it fights the sugar and leaves a savoury edge where none belongs. Plain kernels also let you decide what happens next.
About the green colour
Kernels run from pale to deep green depending on when the nut was harvested — picked slightly earlier means more green. Neither shade is better pista, and variation between batches is normal. Anyone selling uniformly bright green kernels every single time is worth a second look.
| Detail |
Specification |
| Product |
Pistachio kernels, shelled |
| Preparation |
Raw — unroasted, unsalted |
| Colour |
Pale to deep green, varies by harvest |
| Best for |
Sweets, garnishing, grinding to paste |
| Pack sizes |
250g · 500g · 1kg · 2kg |
| Storage |
Sealed and cool; refrigerate in warm weather |
Questions
Why plain instead of salted?
Salt ruins them for cooking. Kheer, kulfi, barfi and baklava all need an unsalted kernel. Plain also lets you roast and season them yourself.
Why does the green colour vary?
Colour runs from pale to deep green depending on when the nut was harvested. Both are good quality — the shade is natural variation, not a defect.
Can I grind them into paste?
Yes, and it is one of the main reasons to buy plain. Unroasted, unsalted kernels grind cleanly into the smooth paste used in kulfi and pistachio desserts.
How should I store them?
Sealed in a cool, dry place. Without a shell or roasting to protect them, raw kernels keep best away from heat.
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