Kashmiri walnuts grow on rain-fed trees, largely without irrigation or chemical input, which is why the kernels are smaller than the Californian ones you see in supermarkets and why they taste of considerably more.
These are light halves, hand sorted. We do not bleach them. Bleaching is common because it makes a dark or uneven kernel look uniform, and it leaves a faint chemical edge on the finish.
Storage
Walnuts are high in oil and will go rancid at room temperature over a few months. Keep the pouch sealed in the refrigerator once opened, and they will hold their flavour for the full best before period.
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