It means the almonds are roasted with heat alone — no oil at all. Most roasted nuts on the market are tumbled through oil, which adds fat, dulls the flavour and leaves a greasy finish. Dry roasting takes longer and is less forgiving, but it draws out the almond's own sweetness instead of coating it. You can check this yourself: the ingredient list is one word long.

No. Zero salt, zero oil, zero additives. If you want a savoury version, our Sea-Salted Almonds are the same nut, seasoned with sea salt only.

Non-Pareil is the benchmark almond variety — smooth-skinned, evenly shaped and clean-tasting, with none of the bitterness you sometimes get from lesser varieties. It is the almond professional bakers and chocolatiers ask for by name.

A standard serve is about 30g — roughly 23 almonds, or a small handful. They are nutrient-dense and calorie-dense, so a handful goes a long way.

They are naturally rich in Vitamin E, protein, dietary fibre, magnesium and monounsaturated fats. Because ours have no oil, salt or sugar added, you get the whole-food benefit with nothing else along for the ride.

Yes — but remember they are already roasted. Add them late to cakes and cookies, or fold them in at the end, so they do not roast twice and turn bitter. For recipes that call for raw almonds, they will taste deeper and nuttier than the recipe expects, which is usually a good thing.

Keep them in an airtight container in a cool, dark place, away from sunlight. In Hong Kong's humidity, the fridge is your friend and will keep them crisp for longer. Every pack already contains an oxygen and moisture absorber — leave it in the bag.

Two reasons. Dry roasting concentrates the almond's own flavour instead of masking it in oil, and there is no salt to sit on top of it. What you are tasting is the nut, undisguised.

Yes — free local delivery on orders over HK$350.