If you’ve visited Kashmir and missed out on exploring the local foliage and produce, you may need to head back! A visit to Kashmir wouldn’t be complete without trying its traditional and native produce, especially nuts. Kashmir is renowned for its rich variety of nuts, particularly walnuts and almonds, which are a vital part of the region's agricultural economy and culinary heritage. The cool climate and fertile soil of the Kashmir Valley make it ideal for growing these high-quality nuts, which are known for their rich flavour and nutritional benefits.
Also read: 6 Walnut Desserts That Are A Must Try
Kashmiri walnuts are especially prized for their superior taste, with a soft texture and earthy flavour, making them highly sought after both in India and internationally. They are consumed in their raw form, used in cooking, or pressed for oil.
A food vlogger who runs the page Foodpnadits visited Srinagar and checked out the rich variety of local dry fruits which tourists should explore during their trip. In the clip, he approaches a vendor selling green fruits, initially mistaking them for guavas (amruds). The vendor corrects him, explaining that they are actually akhrots (walnuts), and proceeds to cut open the outer shell to reveal the light wheatish-yellow kernel inside.
The vlogger asks, “Brother, where do you get these walnuts from? Do you buy them from somewhere?” The vendor clarifies that the walnuts are home-grown and freshly picked from his own garden. He then offers a piece of walnut to the vlogger, who excitedly responds, “I’ve never tasted walnuts this delicious before.”
Though most of us have seen dried, brown walnuts being sold in stores, walnuts in their natural state are encased in a green, fleshy outer husk, which eventually dries and cracks open, to reveal the hard shell of the walnut inside. When freshly harvested, walnuts appear green, and this outer layer must be peeled away to access the walnut shell. In regions like Kashmir, where walnut cultivation is common, this process is often done by hand. In Srinagar, you may find vendors removing the green husk to reveal the familiar brown, hard-shelled nut, which encases the edible walnut kernel.
The process of peeling the green outer layer is important because if left too long, the husk can stain the walnut shell and affect the quality of the nut inside. Once the green husk is removed, the walnuts are typically left to dry, allowing the kernels to develop their full flavour and rich texture. Freshly peeled and dried walnuts from Kashmir are particularly valued for their superior taste, often described as earthy, slightly sweet, and full of natural oils. The labour-intensive process of peeling and drying adds to the cultural significance of walnuts in the region, making them a treasured local delicacy.
Several social media users chimed in with their opinions and also shared suggestions about local produce. Social media users were quick to respond to the video, sharing their admiration for fresh walnuts. One person noted, "Fresh walnuts are awesome," while another highlighted the local custom of peeling off the thin outer skin before eating. A Himachal Pradesh resident added, “Humara apna ped hai aur hum ekdum fresh khaate hain.”