Grown in ponds in the Indo-Nepal border, about 100 miles from Mt. Everest. Hand harvested and gently popped by farming co-ops, some of which have been active before independence. The seeds naturally dehusk and have no kernel, and are imported to San Mateo, CA, where Eat Makhana seasons and oven roasts them. The mission is to remove guilt and worry from snacking, and help you feel that you've made the healthiest, most nutritious food decision of the day.