How it's made

The part your espresso was missing

Pakistan's first pistachio spread. Four ingredients, 55% pistachio, ground on stone for twelve hours.

Step 2 of 5

Every shell opened by hand

No machine sorts them. Each nut is opened and checked by hand, so not one bad kernel ever reaches your jar.

Step 3 of 5

Then the skin comes off too

The papery skin turns a spread dull and bitter. Removing it is slow work, and it is why this one is green.

Step 4 of 5

12 hours

Granite stone wheels grind the kernels down to 0–20 microns — a smoothness your tongue has never met.