In frames | Nutty delight

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.