Kashmiri Mamra Badam (Grade A almonds)

Mamra Badam is a rare, oil-rich almond variety grown in Kashmir (and parts of Afghanistan) at altitudes above 1,800 metres. Unlike the California almonds most Indians eat daily, it is smaller, wrinkled, and packed with natural oils.

Valley Origin sells it in 250 g, 500 g, 1 kg and 2 kg packs. The price for each size is shown on this page, so the figure is always current.

No. Valley Origin Mamra Badam is Grade A, hand-graded and hand-inspected, with no additives, no preservatives and no artificial coating. What is grown in Kashmir is what is packed. If you are unsure about any pack, write to hello@valleyorigin.in.

Yes. It is grown in Kashmir at altitudes above 1,800 metres and sourced direct from growers, with no middlemen. Valley Origin is a family business that has sourced dry fruits since 1975.

Real Mamra Badam is small, wrinkled, and oil-rich, grown in Kashmir at altitude. Most fakes are plump California almonds passed off as Mamra, or low-grade stock coated to look better. Six home tests will tell you the difference in minutes.

Mamra Badam grows at high altitude in Kashmir and Central Asia, while California almonds are commercially farmed at scale. Mamra is smaller, oilier, and more nutrient-dense per gram. California almonds are uniform, widely available, and cheaper.

Most adults should eat 8 to 10 Mamra Badam per day, which is roughly 10 to 12 grams. They are smaller and denser than California almonds, with higher oil content and more concentrated nutrients.

Its high natural oil content makes it more perishable than commercial almonds. Stored correctly, it stays fresh for up to 12 months; stored badly, it turns rancid within weeks.

Mamra Badam is a tree nut, so anyone with a nut allergy should not eat it. It is food, not medicine. If you are pregnant, buying for young children or managing a medical condition, check portions with your doctor first.