Our roasted makhana has three ingredients: fox nut, cold-pressed olive oil and Himalayan pink salt. Here is what happens between the pond and the pouch.
1. The crop
Fox nut is the seed of the Euryale ferox water lily, farmed in shallow ponds across Bihar. The seeds are gathered, dried and popped before they reach us.
2. The selection
Seeds arrive whole and are sorted by size, colour and condition. Broken, undersized and discoloured seeds are removed before roasting begins.
3. The roast
Each batch is roasted over a controlled flame in cold-pressed olive oil until the kernel is crisp all the way through. We do not use palm oil, butter or hydrogenated fat.
4. The finish
Himalayan pink salt is applied with the oil in a single drum pass, so the seasoning clings evenly and the last handful is as seasoned as the first.
5. The check and the pack
The finished kernels are checked, then packed into a resealable zipper pouch with the batch number printed beside our FSSAI licence.
You can read more, including the published laboratory report for our makhana powder, in our story.
