Nuts

Roasted and raw, shelled and in shell, plain and coated

Pistachios

We have pistachios shelled for sweets and ice cream, and in the shell two ways for cracking in the evening: roasted with brown shells, salted with pale ones.

Shelled pistachios

فستق حلبي مقشّر

Green kernels in thin violet skins, nothing to crack

Roasted pistachios in shell

فستق حلبي محمّص بقشره

Brown-marbled shells, split open to show the kernel

Salted pistachios in shell

فستق حلبي مملّح بقشره

Pale, salt-dusted shells, split at the tip

Cashews

Cashews come three ways here: glossy glazed, raw for cooking, and spicy for anyone who likes the heat.

Glazed cashews

كاجو مغلّف

Cashews under a glossy golden coat, flecked white

Raw cashews

كاجو نيء

Cashews left plain, cream-coloured and tender

Spicy cashews

كاجو حار

A red-orange spice coat on every cashew

Almonds

All our almonds are whole and skin-on; they differ in colour and flavour: roasted and salted, glossy red, and dark smoked.

Roasted salted almonds

لوز محمّص مملّح

Whole brown-skinned almonds with a crunch you can hear

Red almonds

لوز أحمر

Whole almonds with a deep red shine

Smoked almonds

لوز مدخّن

Smoked almonds, dark as red wine

Hazelnuts

Roasted hazelnuts are softer than almonds and closer to dessert, eaten on their own or scattered over sweets.

Roasted hazelnuts

بندق محمّص

Round cream hazelnuts with brown patches

Mixes

When one kind isn't enough, a mix settles it: seasoned mixed nuts for bold flavour, mixed nuts for the familiar staples in one bowl.

Seasoned mixed nuts

كرزات مشكّلة متبّلة

Chilli cashews, glazed and spice-dusted nuts together

Mixed nuts

مكسرات مشكّلة

Skin-on almonds, cashews and in-shell pistachios together

About the Nuts section

Nuts covers anything with a hard shell and a rich kernel inside, such as pistachios, cashews, almonds and hazelnuts. People choose by occasion: roasted and spiced for an evening in, raw and shelled for cooking and baking, a mix of colours for the guest dish. The form matters too. Nuts in the shell stretch out a gathering, shelled ones save time in the kitchen. All nuts carry oil, so a sealed tin in a cool place makes a real difference to how they taste. In this section you will find shelled pistachios and pistachios in shell two ways, roasted and salted, cashews three ways, almonds in three colours, roasted hazelnuts, and two mixes, one boldly seasoned and one of the familiar staples. Each group below links to its own pages.

How do I keep nuts fresh?

In a jar or bag that closes tight, somewhere cool and dry, out of the sun. The oil in nuts goes rancid over time, so buy what you’ll get through.