Stoli nuts are carefully refined: by hand, by Lucerne country women, using natural processes that our great-grandparents still knew.

Nuts haven't cracked like this in a long time. Stoli nuts are created through a combination of three natural processing processes. This makes them highly digestible while still retaining the health benefits that characterize nuts.

If you eat nuts raw, your body can only absorb a portion of their minerals. This is because nuts contain phytic acid, which binds to these minerals in the digestive tract, preventing them from being absorbed. In addition, raw nuts can sometimes be hard on the stomach due to protease inhibitors. So roast them. And that reduces these problems. Is that all right? No: The healthy fats and many of the vitamins are lost. And we want nuts that are as healthy as possible.

But it's not just about health. It's also about the joy of eating. And you have to admit: raw nuts don't really crunch, and many nuts could taste a lot better.

Phytic acid is removed. Protease inhibitors are removed as well. Without roasting. Using traditional methods. This takes a long time. But that's one reason why the process is so gentle. The slight bitterness inherent in some nuts is also reduced.

Conclusion: The nuts are easy to digest, the minerals are unbound and thus freely available, and the nuts are still full of vitamins and healthy fats.

That's where our Lucerne country women come in. They know a few traditional processing techniques that were still familiar to some great-grandparents. For a preparation that preserves fatty acids and vitamins, and for that wonderful crunch, three steps are required:

Remove phytic acid. Remove protease inhibitors. Without roasting. Using traditional methods. That takes a long time. But that's one reason why the process is so gentle.
The slight bitterness inherent in some nuts is also reduced.

Conclusion: The nuts are easy to digest, the minerals are unbound and thus freely available, and the nuts are still full of vitamins and healthy fats.

Nuts sold as "unsalted" skip this process; for all others, the salting process begins. But only a little, just a touch is enough, and that is sea salt. And not just a sprinkling; a slight pressure is applied to ensure the salt penetrates the nut.

Conclusion: In the end, the nuts taste pleasantly salty, not too much, just right - and their own flavor is also enhanced.

Drying. Slowly, steadily, at very low temperatures. The vitamins and fatty acids should not be damaged under any circumstances. To achieve this, we vary
Temperature, thermals, and humidity. As if these nuts had been dried by a gentle evening sun.

Conclusion: pure cracking pleasure.

So, at the end of this three-part process, the nuts are still raw, meaning they contain plenty of healthy fatty acids and vitamins; moreover, the minerals are readily available and the nuts are easily digestible.