Description

History:

Almonds are mentioned as far back in history as the Bible. They were a prized ingredient in breads served to Egypt's pharos. Their exact ancestry in unknown, but almonds are thought to have originated in China and Central Asia. Explorers ate almonds while traveling the "Silk Road" between Asia and the Mediterranean. Before long, almond trees flourished in the Mediterranean -- especially in Spain and Italy.

The almond tree was brought to California from Spain in the mid-1700's by the Franciscan Padres. By the 1870's, research and cross-breeding had developed several of today's prominent almond varieties. By the turn of the 20th century, the almond industry was firmly established in the Sacramento and San Joaquin areas of California's great Central Valley.

General Information:

Almonds are grown in sunny, irrigated, hot fields all around the world, but predominantly in California. Almonds are graded beginning with supreme on down; rated by quantity per pound, with the larger almonds, the supremes, being the most sought after type. Inshell almonds begin looking like a teardrop with small holes in the shell. When shelled a natural almond has a brown skin, textured and thin. Blanched almonds are produced by peeling off the outer brown thin skin.

Almonds are well known as extremely rich in fiber, vitamins, minerals & importantly monounsaturated fatty acids, which tests have shown to lower the risk of heart problems. Also, a steady diet of almonds helps to lower cholesterol and has only a trace amount of salt in the almonds natural state. Even various almonds roasted no-salt have positive influences on our bodies.

Natural almonds are generally sold whole, but are available sliced. The blanched almonds are processed with the skins removed as whole blanched almonds, sliced & slivered. Also almonds can be found as almond meal & almond flour.

Uses:

The almond is one of the most versatile nuts in the world. We eat many varieties in many diverse forms. Almonds are delicious alone as a nutritious snack, and they are a prime ingredient in home kitchens and in food manufacturing. Almonds enhance virtually every food they grace with their distinctive taste and satisfying crunch.

The uses of almonds, other than snacking includes: sauces, stuffings in fowl, dessert toppings, cheese balls, various international pastries, served in pasta dishes, cookies, cakes, mixed in ice creams, candied, almond flour instead of wheat in baking breads and in puddings & jello. Many salads and international dishes include various forms of almonds to enhance the dish with the unique almond flavor.

Growing Region:

California

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Analysis*:

* Nutrition Information is based on dried and unblanched almonds.

Disclaimer: The range of values obtained through various private and government investigators are true and accurate to the best knowledge. Variations may occur due to crop differences year to year. Analysis and ranges of values obtained by various private and governmental sources may vary from actual data obtained from current and future crop years.

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Grades:

 Standard Packing:

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