Dry Fruits – Kaloodi Group

A small, sour fruit commonly used in Indian and Pakistani cuisine for its distinctive tart flavor.

A nutrient-dense nut with a mild, buttery flavor commonly used in baking, cooking

A type of raisin made from yellow or green grapes, commonly used in baked goods and savory dishes.

A sweet, chewy fruit with a soft flesh and small seeds, commonly enjoyed fresh or dried and used in baking and cooking.

A dried version of the apricot fruit commonly used in cooking and baking for its tangy, sweet flavor.

A sweet, chewy fruit with a caramel-like flavor commonly enjoyed as a snack or used in baking.

A kidney-shaped nut with a creamy, rich flavor commonly used in cooking, snacking, and as a dairy-free alternative to cheese.

A small, flavorful nut with a distinctive green color and creamy texture, commonly used in cooking and as a snack.

A versatile and nutrient-rich nut commonly eaten raw or roasted, used in baking, and made into almond butter.

A roasted, whole chickpea that is commonly used as a snack in South Asian cuisine.