Step 1
Soaked 8 to 10 hours
To activate natural enzymes and reduce phytic acid, the compound that makes raw almonds hard to digest.
Our process
Ancient ritual. Made easy.
Three steps, printed on the back of every pouch. Nothing here is marketing language, it is the method.
Step 2
Skin gently removed
The skin carries tannins, which interfere with nutrient absorption. It comes off after the soak, never by boiling.
Step 3
Dried at 50°C
Gentle heat, to protect vitamin E, the healthy fats and the antioxidants. Packed straight after.
The difference
Why not blanched?
Almost every peeled almond sold in India is blanched: dropped in hot water so the skin slips off quickly. It is faster, and it costs the nutrition.
1
Easier to digest
Soaking reduces phytic acid and other hard to digest compounds.
2
Better mineral absorption
Removing the skin eliminates the tannins that block it.
3
Nutrients stay intact
Gentle drying prevents heat related nutrient loss.
4
We never blanch
High temperature blanching destroys heat sensitive nutrients and alters the natural fats.