The True Taste of Menglembu
Celebrated for its crunchy and delicious taste, Pagoda Menglembu Groundnuts are produced using only fresh groundnuts.
Considered young nuts, these nuts have a crunchier texture and contain less oil. Upon harvesting, the groundnuts are washed and then boiled with natural salt, using traditional processing method that dates back to generations.
Next, the groundnuts are sent for drying. There are two types of drying method – hot air drying and open air drying. The latter method is preferred and when the groundnuts are naturally dried under the sun, the moisture in the groundnuts is reduced, giving the nuts a crunchier, more superior texture.
 After drying, they undergo a grading process where groundnuts of various sizes are carefully graded and meticulously selected. Then comes the most important part – the groundnuts are put in traditional ovens and go through a slow baking process over smouldering charcoal. Under carefully controlled temperatures, the groundnuts maintain their taste and crunchiness. The aroma attained during the slow baking process is unique in its kind.
 Right from the time of harvest to the packaging of the groundnuts, every step of the Pagoda Menglembu process is subject to the most stringent quality control. The result is the choicest premium quality groundnuts. PAGODA Menglembu Groundnuts is definitely quality in a nutshell. And that’s the true taste of Menglembu.
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