Roasted Badaam Giri (Roasted Almonds)

Choose roasted for the office drawer, the car, guests arriving in twenty minutes, and anyone who finds raw almonds bland. Choose raw giri, our American almonds at Rs 3,000 a kilo, for soaking, grinding into badam milk, and cooking, where the roast would be wasted or fight the recipe. One honest note: roasting does not make an almond a different food nutritionally. The protein, fibre and good oils are much the same. What changes is the eating, and eating is the point of a snack.

A good roast is even: golden brown across the pack, no pale soft kernels hiding in the middle and no dark, bitter ones at the edges. Smell matters here too. Roasted kernels should smell warm and nutty; a burnt or sharp note means the batch went too far or has sat too long. Because roasted kernels carry their oils closer to the surface, they stale faster than raw ones. Keep them airtight, away from heat, and finish an opened pack within a few weeks rather than a few months.

Are these salted? This is the plain roast. If you want salt with your crunch and do not mind cracking shells, our salted badam in shell is the one.

Can I cook with roasted badam? You can chop them over desserts and salads where the crunch shows. For badam milk, sherbets and grinding, raw giri gives a cleaner taste.

How many should I eat? A small handful, about 30 grams. Roasted badam is easy to keep eating past that, which is exactly why the handful rule exists.

WD Foods is the online store of Wahid Nimco, working from Quetta since 1990. We deliver across Pakistan in 3 to 5 business days. The full almond range is in our almonds collection, and our badam price guide explains every name on that shelf.