Nutty delight
Kashmir's moderate climate, fertile soil, and abundant water sources provide ideal conditions for almond cultivation.
Kashmiri almonds, usually small in size but known for their sweet flavour and high oil content, are primarily grown in Anantnag and Pulwama in southern Kashmir, Budgam in central Kashmir, and Baramulla in the north. The varieties cultivated include both soft-shell and hard-shell almonds.
Harvesting almonds is a labour-intensive process. Farmers wait until the green outer hulls begin to split naturally, indicating ripeness. Then comes the 'shakedown'. The almonds are manually shaken from the trees using sticks and collected on cloth sheets spread beneath them. Once harvested, the nuts are sun-dried for several days before the shells are removed.
Women and children also participate in this traditional activity, turning it into a family business that is often celebrated at the community level.
Almonds are used extensively in traditional cuisine, especially in sweets and beverages such as kehwa. Locally grown almonds are preferred over imported varieties due to their superior taste and freshness.
Despite their importance, almond farmers in Kashmir face challenges such as erratic weather patterns, limited access to modern farming techniques, competition from lower-cost imports, shrinking farmlands, and a lack of policy support from authorities. To address these issues, the government is now planning to introduce high-density varieties of almonds across Kashmir.
The almond harvest remains a celebratory event in Kashmir's rural life, blending natural beauty with traditional farming practices.
Picturesque: A man walks against the backdrop of an almond orchard and snow-capped mountains well beyond, in Pulwama district.
Bucolic life: A flock of sheep in an almond orchard in Pulwama.
Fit for harvest: A farmer scrutinises almonds on a tree for harvest in Pulwama. Once the almonds are ripe. they are shaken off the tree using sticks and collected on cloth sheets spread under.
Fresh from the tree:A farmer shows harvested almonds at a village in Pulwama district, south of Srinagar. Almonds are an intrinsic part of the Kashmiri cuisine and trade, with their harvest being celebrated as a cultural festival.
Best of the lot:Farmers harvest almonds using long sticks at a village in Pulwama district.
Hidden goodness:A woman peels freshly picked almond during the harvesting season at a village in Pulwama district.
Spring's bounty:A farmer at an orchard collects harvested almonds in one place. The collection is then taken for drying until the shells give up and can be easily removed.
Family trade: Awoman dries harvested almonds. Harvesting almonds is a labour-intensive process. Women and children too participate in this traditional harvest activity, turning it into a family business.
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The almond harvest in Kashmir marks an important seasonal and cultural event, and this year's bumper crop has brought smiles to farmers' faces. Almond trees bloom in early spring, colouring the landscape in delicate shades of pink and white, which later turn green before the harvest in summer. Kashmir's moderate climate, fertile soil, and abundant water sources provide ideal conditions for almond cultivation. Kashmiri almonds, usually small in size but known for their sweet flavour and high oil content, are primarily grown in Anantnag and Pulwama in southern Kashmir, Budgam in central Kashmir, and Baramulla in the north. The varieties cultivated include both soft-shell and hard-shell almonds. Harvesting almonds is a labour-intensive process. Farmers wait until the green outer hulls begin to split naturally, indicating ripeness. Then comes the 'shakedown'. The almonds are manually shaken from the trees using sticks and collected on cloth sheets spread beneath them. Once harvested, the nuts are sun-dried for several days before the shells are removed. Women and children also participate in this traditional activity, turning it into a family business that is often celebrated at the community level. Almonds are used extensively in traditional cuisine, especially in sweets and beverages such as kehwa. Locally grown almonds are preferred over imported varieties due to their superior taste and freshness. Despite their importance, almond farmers in Kashmir face challenges such as erratic weather patterns, limited access to modern farming techniques, competition from lower-cost imports, shrinking farmlands, and a lack of policy support from authorities. To address these issues, the government is now planning to introduce high-density varieties of almonds across Kashmir. The almond harvest remains a celebratory event in Kashmir's rural life, blending natural beauty with traditional farming practices. Picturesque: A man walks against the backdrop of an almond orchard and snow-capped mountains well beyond, in Pulwama district. Bucolic life: A flock of sheep in an almond orchard in Pulwama. Fit for harvest: A farmer scrutinises almonds on a tree for harvest in Pulwama. Once the almonds are ripe. they are shaken off the tree using sticks and collected on cloth sheets spread under. Fresh from the tree:A farmer shows harvested almonds at a village in Pulwama district, south of Srinagar. Almonds are an intrinsic part of the Kashmiri cuisine and trade, with their harvest being celebrated as a cultural festival. Best of the lot:Farmers harvest almonds using long sticks at a village in Pulwama district. Hidden goodness:A woman peels freshly picked almond during the harvesting season at a village in Pulwama district. Spring's bounty:A farmer at an orchard collects harvested almonds in one place. The collection is then taken for drying until the shells give up and can be easily removed. Family trade: Awoman dries harvested almonds. Harvesting almonds is a labour-intensive process. Women and children too participate in this traditional harvest activity, turning it into a family business.
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