Kashmiri Munakka

Not Just Another Raisin.

Dark. Plump. Naturally sweet. Traditionally dried.

Our Kashmiri Munakka is selected for its fuller body, rich natural sweetness and satisfyingly chewy texture.

It may look like a raisin at first glance — but Munakka has its own character.

What is Munakka?

Munakka is made by drying mature grapes, allowing much of their natural moisture to gradually reduce while concentrating the fruit's natural sugars and flavour.

Compared with the small, everyday kishmish most of us are familiar with, Munakka is typically larger, fleshier and darker, with a deeper sweetness and a softer, more substantial bite.

Depending on the grape variety, traditional Munakka may also contain seeds.

Munakka vs Regular Raisins

Regular Kishmish

• Usually smaller
• Commonly seedless
• Lighter in colour
• Sweeter, lighter bite
• Commonly used in desserts and cooking

Munakka

• Generally larger and plumper
• Darker in appearance
• Fuller, chewier texture
• May naturally contain seeds
• Traditionally eaten on its own or soaked overnight

From the Valleys of Kashmir

Grape cultivation has a long history in Kashmir.

The Valley's temperate climate has supported different grape varieties for generations, with areas such as Ganderbal historically known for grape cultivation.

Our Kashmiri Munakka celebrates this lesser-known side of Kashmir — beyond its famous walnuts, almonds and saffron.

From Grape to Munakka

1. The Grapes

Mature grapes are selected for their size, ripeness and natural sweetness.

2. Drying

The grapes are dried, gradually reducing their moisture.

As the fruit loses water, it naturally shrivels and darkens while its sweetness and flavour become more concentrated.

3. Naturally Different

Real dried fruit isn't supposed to look perfectly identical.

You may notice differences in size, colour, wrinkles and texture from one Munakka to another. These natural variations are part of the fruit, not a defect.

4. Selected & Packed

We carefully select our Munakka for the taste, texture and quality we want to offer before it carries the Herbs & Spices name.

Why Choose Our Kashmiri Munakka?

• Sourced from Kashmir
• Naturally sweet
• Plump & chewy texture
• Carefully selected
• A traditional dried fruit
• No need for artificial sweetness
• Delicious eaten directly or soaked overnight

How to Eat Munakka

Eat it directly:
Enjoy a few pieces as a naturally sweet dry-fruit snack.

Soak overnight:
Soak Munakka in water overnight and enjoy the softened fruit the next morning.

Add to breakfast:
Chop and add it to porridge, oats, yoghurt or breakfast bowls.

Traditional Indian recipes:
Use it in kheer, halwa, pulao and other dishes where you want a richer dried-fruit sweetness.

A Simple Fruit. A Traditional Process.

Sometimes the best foods don't need to be reinvented.

Grapes. Time. Drying. And careful selection.

That's what makes good Munakka special.

Mom's Promise

If I wouldn't serve it to my own family, it wouldn't carry the Herbs & Spices name.

We choose ingredients for what they really are — not for how perfect they can be made to look.

Kashmiri Munakka — naturally imperfect, naturally delicious.