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Nuts & Kernels · Siachen Picks

Apricot Kernels (Sweet Halman)

The sweet kernel inside the Halman stone — cracked by hand, eaten like almonds.

Hand-crackedSweet varietyRaw
Rs 800≈ Rs 3,200 / kg
Size250 g

In stock, packed in Gilgit

Qty
1

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Origin
Skardu, Shigar & Khaplu, 2,300–2,800 m
Harvest & preparation
Stones saved from the July apricot harvest, cracked through autumn

The useful stuff

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About this snack

When the apricots are dried, the stones are kept. Through autumn they are cracked open, one at a time, usually with a flat rock — and inside each is a kernel that looks and tastes remarkably like a small almond.

This is the sweet Halman variety, the one Skardu households eat by the handful. It is soft, marzipan-like, faintly bitter at the very end, and it is genuinely one of the great snacks of the region.

It is also the source of the local apricot oil, pressed from these same kernels.

Ways to enjoy it
  • Eat raw by the handful, the way they are eaten in Skardu.
  • Dry-roast in a pan for 5–6 minutes for a deeper, nuttier flavour.
  • Grind into a paste for a local-style marzipan.
  • Use anywhere a recipe calls for almonds.
Storage & freshness

Airtight, cool, dark. 8 months. High in natural oil, so keep them away from heat or they turn.

Pack sizes & prices

250 gRs 800

500 gRs 1,600

1 kgRs 3,200

A closer look

Good things to know.

01

Sweet variety, not bitter

Halman trees are selected for sweet kernels. These are a different thing from the bitter kernels sold for medicinal use — see that product for the distinction.

02

Nothing is wasted

The fruit is dried, the stone is cracked, the kernel is eaten, the shell heats the house through winter.

03

Raw and untreated

Not roasted, not salted, not oiled. Roast them yourself for 6 minutes if you prefer.

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