Creating Cashew Heaven
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We handpick the finest cashew fruits for unmatched nutrition and flavour
The nuts are carefully detached from the fruit to ensure minimum wastage
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We sun-dry the nuts we use, rolling them over regularly to ensure uniform drying
We steam-roast to remove the outer shell and air-dry for two days to ensure best results
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Our shelling machines get to work to separate the shells and unblanched kernels
The unblanched kernels are then roasted in special ovens to make their skin easy to peel...
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Testa(skin) adhered to cashew kernels is removed by subjecting them to compressed air and brushing them
They are graded according to their size and colour into more than 25 grades
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The kernels are then cleaned using an X-ray machine to remove foreign particles
After one last manual supervision, they are finally packed, replacing ambient air with CO2 and nitrogen
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Art of Almonds
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Large machines shake the almond trees to make the nuts with split open hulls fall off
The in-shell almonds with the hulls are then collected from the ground
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The almonds pass through a screening process that separates the hulls from the in-shell almonds
Our shell crackers then gently remove the nut from the shell, followed by grading and handpicking
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Natural ingredients are added to the variants to enhance their flavour while maintaining the nutritious properties of the nut
Finally, our almonds are packaged as per their flavours and are made ready for you
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Perfecting Pistachios
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Our mechanical harvesting machines shake the pistachio trees to get the nuts to fall into a catching frame
We then separate the hulls from the shells in order to prevent staining the latter
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After separating the empty shells and close-mouthed pistachios from the rest, we grade the remaining pistachios according to their size and colour
We then dry-roasted for best results
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Natural ingredients are added to the variants to enhance their flavour while maintaining the nutritious properties of the nut
Finally, our pistachios are packaged as per their flavours and are made ready for you
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