Organic Almonds

Just one ingredient – nuts and nothing else. We don't add oil, sugar, preservatives, or beautifying agents. The only exceptions are products whose name explicitly states this, e.g., salted ones. You'll always find the full ingredient list on the label and in the product description.

Preferably in a dark, cool, and dry place – a pantry will work better than a countertop in a sunny kitchen, as nuts go rancid faster at room temperature. Also, limit their exposure to air by storing them in an airtight jar. If you want to extend their freshness for up to a year, move the jar to the refrigerator.

Roasting brings out the aroma and deepens the flavor, and the nuts become crunchier – this is the version for a snack straight from the jar. Raw nuts have a milder, creamier taste and greater versatility: they are suitable for soaking, homemade plant-based drinks, pastes, pesto, and baked goods.

A fresh nut is firm and crunchy, has an intense colour and a distinct, pleasant aroma. In a good jar, you won't find many broken pieces or finely ground meal. You'll recognise a rancid nut immediately – by its sharp, bitter aftertaste and unpleasant smell.

Depending on the variety – we import walnuts from Turkey, where walnut cultivation and consumption culture date back hundreds of years, and almonds and pistachios from Spain. Organic plantations of many varieties simply do not exist in Poland, which is why we seek the best suppliers where a given nut grows in its natural climate. The country of origin for each batch can be found on the label.

Our nuts come exclusively from certified organic farms, subject to regular inspections. In practice, this means giving up synthetic plant protection products and artificial fertilizers, and controlling the entire supply chain – from the plantation to the glass jar.

Glass is neutral to its contents – it does not let odours through, does not alter the taste and, when tightly sealed, limits air access, so nuts stay fresh and crispy longer. Once empty, the jar can be reused multiple times, so the packaging does not end its life in the bin.

The simplest way – just munch on a handful as a snack. They also work well in porridges, muesli and granola, in salads, as a topping for pasta and hot dishes, in baked goods and desserts. Ground, they turn into flour for gluten-free cakes and breadcrumbs, and blended with water – into a homemade plant-based drink.

Typically, a handful, or about 30 g per day, is recommended. Nuts are high in calories because they naturally contain a lot of fat, but they also provide unsaturated fatty acids, protein, fiber, and minerals. Such a portion is very filling and fits easily into a balanced diet.

Nuts can be introduced into a child's diet after 6 months of age, observing for any signs of allergy. However, remember that whole nuts pose a choking hazard – for children up to about 4–5 years of age, serve them only ground, grated, or in paste form, added for example to oatmeal or yogurt. If in doubt, consult a pediatrician.