Almonds

Almonds are selected according to the shape of the kernel, the method of cleaning and roasting; Geography helps to understand the season, but does not replace the variety.

The edible part is the core inside the hard shell. On the tree, the shell is surrounded by another outer shell.

Whole almonds, blanched, flour and roasted kernels solve various culinary problems.

History

How almonds grow

In spring, the core and its shells develop; the outer shell opens before harvesting. In California, the nuts are removed by shaking the tree.

Australian industry

Australian orchards have grown into a distinct industry with regions along the river systems of the country's south. The opposite hemisphere gives a different harvest calendar.

Regions and differences

Documented growing regions

The map shows examples and important areas, not all countries or global market shares. Coordinates are approximate. The origin and characteristics of our batch are confirmed separately.

Central Valley, California, USA

The Mediterranean climate with dry, warm summers is suitable for the development and drying of nuts.

California cleanups typically occur from August to October; different varieties are collected separately.

For comparison, ask for the variety and kernel shape.

Sunraysia, Australia

Areas with a warm, dry climate and irrigation from the Murray system. Riverland is also included in the Australian growing geography.

Dry weather during the harvesting period reduces the risk of getting wet; This is a condition of production and not a guarantee of the batch.

Compare the harvest date and shell cleanliness of the in-shell form.

Riverina, New South Wales, Australia

A separate production region with heavier soils and more rainfall.

The USDA notes the difficulty of cleaning and the possibility of staining the shells when wet.

For inshell almonds, actual photos and specifications are especially helpful.

Andalusia and other areas of Spain, Spain

Spanish plantings include irrigated and rain-fed gardens.

The diversity of the growing system is more important than the promise of a single “Spanish taste”.

Check the variety, size and whether the kernel is peeled.

• Italy

Types and processing

In a shell

Purchase weight includes inedible casing.

Serving; Weigh a portion of food after cleaning.

Whole with skin

Suitable for slicing, frying and grinding your own.

Snack, crumble, topping.

Blanched

The peel is removed after a short treatment with hot water.

Light cream, marzipan, fine texture.

Salted or fried

Roasting can be dry or with oil; salt and additives change the composition.

Ready snack; consider the seasoning in the recipe.

Variety Nonpareil

The light, smooth skin and fairly uniform kernel are convenient for visible serving and subsequent slicing.

Whole kernels for decoration and blanching.

Product group California

Combines several varieties suitable for blanching; Carmel and Monterey are also used for slicing.

Petals, straws and light fillings.

Product group Mission

Characterized by shorter, dense kernels with dark, wrinkled skin.

Roasting, salty snacks and confectionery coatings.

Drying this product

In Californian technology, after shaking, the nut dries in the shells before being picked. This is post-harvest drying, not roasting. About the method

How to choose

• Count the serving of inshell nuts by kernels.
• For cream, check for skin.
• For roasted almonds, read the oil and salt ingredients.