Suggested uses

Basic prep

Storage & handling

Store in cool, dry place.

Ingredients

Almonds. Contains tree nuts.

Almonds (Prunus amygdalus) are the seeds contained in the fruit of the almond tree, a variety of stone fruit related to apricots, peaches, nectarines, cherries and other fruits. The almond is distinguished because almond seeds (the nut inside the fruit) is eaten and the fruit is discarded while the opposite is true for most of its relatives.

Commercially grown almonds including the various bitter almonds (so named because their nuts contain higher concentrations of bitter, poisonous prussic acid which must be cooked out of the almonds before they can be eaten) and sweet almonds (including the more familiar varieties with creamy, nutty seeds eaten raw or roasted).

Almonds are generally accepted to be one of the first domesticated tree nuts. Almonds were cultivated at least since biblical times (several references to almonds appear in the Bible including in the book of Numbers where the house of Levi is chosen for the priesthood from among the other houses of Israel by Aaron's rod, which brought forth almond flowers as a symbol. Christian symbolism often associates almond flowers with the birth of Jesus and as a symbol of the Virgin Mary.

Although native to the Middle East and Central Asia, almonds flower and fruit in warm temperate climates and are now cultivated in California, throughout southern Europe, North Africa, parts of Asia and Australia.

A nutritional powerhouse, almonds are rich in calcium, fiber, folic acid, magnesium, potassium, riboflavin, vitamin E and heart-healthy monounsaturated and polyunsaturated fats. They have been shown to be effective in reducing the amount of LDL ("bad") cholesterol in the blood, and in protecting against several forms of cancer, due to the presence of oleic and linoleic acids. Their high vitamin E content also makes them valuable for maintaining healthy hair and skin.

Almonds have a rich, slightly sweet flavor that is delicious on its own and also pairs well with other flavors. Almonds can be eaten whole or ground, or prepared as in marzipan, almond paste or almond butter. They are also frequently pressed for their oil or even put through a process that distills their flavor as almond essence. They are occasionally processed with water to make almond milk, a substitute for dairy milk. In the case of these Blanched Whole Almonds, raw almonds have been quickly blanched and the papery brown skin covering the nuts have been removed to highlight their creamy color and buttery texture.