Almonds have been cultivated for the last 200 years and are as versatile as the manner in which they are processed. Almonds are harvested between August and October. The main regions of cultivation are California/USA, Australia and the Mediterranean area, primarily Spain and Italy. A distinction is made between bitter and sweet almonds. Sweet almonds are bred by means of grafting the bitter almonds. Most kinds of Spanish sweet almond trees also carry small amounts (around 2%) of bitter almonds. Bitter almonds alone are inedible. However, they are used at a proportion of between 3% and 5% in the production of marzipan in order to provide a stronger taste.
Organic Raw Almonds, Valencia variety
COUNTRY OF ORIGIN:
Spain – Pasteurisation is not required outside California, USA and thus the Spanish or Italian almonds are considered raw. The climatic and geographical conditions in the Mediterranean area tend to ensure a more intensive aroma. The most important varieties are “Valencia” and “Marcona”. Spanish almonds have a thicker skin than Californian almonds.
Short term: cool, dark, and dry. If storing for long periods, keep refrigerated or best frozen.
Almonds are considered to be healthy due to their fatty acid spectrum. This consists of 80% oleic acid, 15% linoleic acid and 5% palmitic acid. In addition, they have 19% protein, 16% carbohydrates and many minerals, above all potassium and vitamins B1 and B2. Serving Size 30g (1.1 oz.) (Approx. 15.2 Servings/Pound)