Chilgoza cannot be farmed. It grows on wild pines in the western Himalayas, the cones are collected by hand, and supply depends entirely on what the forest gives that year. That is why it costs more than almost any nut you can buy.
Because prices are high, mixing and old stock are common in the market. We buy one season’s harvest, pack it in small lots, and sell until it runs out. The shells should be glossy and the kernel inside soft and buttery, and that only holds for fresh stock.
When it is gone, it is gone until next season.
How to use it
Dry-roast lightly on a warm pan, let cool, and crack the shell between your fingers. Store in the fridge to keep the oils from turning.
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