Arrival & selection
Mithila wetland harvest
Raw foxnuts fall into mechanical grading sieves. Only Jumbo AAA kernels (16mm+) are kept, and moisture is checked before anything goes near heat.
- Jumbo AAA · 16mm+
- Bihar wetlands
Pond to pouch · One kernel, no cuts
Follow the crunch.
One kernel through the real line — wetland sieve, 195°C roaster, two-stage tumbler and nitrogen packer. Scroll and the cards stack up.
195°C expansion
The high roaster
Superheated air flashes the moisture inside the kernel to vapour. It pops into an airy honeycomb — about 3.8× its size — and the hard shell falls away.
- 195°C hot air
- Moisture <1.8%
- 0% palm oil
Two-stage seasoning
The tumbler & slurry
While it’s still warm, a fine mist coats every kernel. Then dry spice flies in and bonds to that film — so the flavour stays on the makhana, not at the bottom of the bag.
- Drum · 28 RPM
- Wet coat, then spice
Nitrogen barrier
Sealed within minutes
A 10-head weigher drops each portion into a multi-layer foil pouch. Food-grade nitrogen pushes the oxygen out before it seals — that keeps the snap for months, not preservatives.
- 4-layer foil
- O₂ <0.45%
- 270 days crunch
The payoff
Now eat it.
The whole point of all that machinery is one loud, clean snap at your desk.
Curious about the real factory?
See the facility, its food-safety certifications and private-label capacity on the Orivana side of the house.