
Walnuts in Shell
Akhrot
Thin-shelled enough to crack in your hand. Keeps far longer than shelled kernel.
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Kaala zeera
Shahi zeera is a different plant from the cumin in most kitchens — thinner, darker, curved, and strong enough that you use a third as much. It grows wild in the high meadows and is picked and cleaned by hand, which is most of what it costs.
The one spice that tells you whether a wazwan was cooked properly. A little goes a long way.
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Dry fruit is a crop, not a manufactured good — the rate moves with the season, the harvest and the quantity you take. We quote what it costs today rather than print a number we would have to keep correcting.

Akhrot
Thin-shelled enough to crack in your hand. Keeps far longer than shelled kernel.
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Kashmiri lal mirch
Deep red and barely hot. Bought for the colour it gives, not the burn.
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Masala tikki
Whole spices ground and pressed into a cake. Break off what a dish needs.
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Kesar / Zafran
Only the deep-red stigma tips. No yellow style, which is how weight gets padded cheaply.
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