OUR STORY
The gorgon nut — makhana — has been raked from the ponds of Mithila for three hundred years. It is sun-dried on the bund, then popped by hand over hot sand, a craft no machine has learned.
We started MiamiNuts because the snack aisle kept ruining it: palm oil, sugar syrups, masala dust. Our promise is subtraction — we work directly with four hundred farm families, pay above market at the farm gate, roast within seventy-two hours of popping, and publish the lab report for every single batch. That’s the whole business model.
POND TO PACK
Harvesters wade the ponds and rake gorgon seeds from the silt, as their grandparents did.
Seeds dry on the bund, then are hand-popped over hot sand, the timing judged entirely by ear.
Small drums, low heat, cold-pressed groundnut oil. Never fried, never palm oil.
Every batch goes to an NABL lab. The report ships with the pack, QR-linked.
WHY “MIAMI”?
Because our founder’s grandmother in Darbhanga called her snack tin “Miami” — her word for anything impossibly glamorous that still lived in an ordinary kitchen. The name is the promise: the world’s standards, Mithila’s harvest.