Malik
Ranch Nuts
Almond Facts
The almond tree, Prunus amygdalus--known alternatively
as Prunus dulcis--produces the oldest and most widely grown of all of
the world's NUT crops. The tree is indigenous to western Asia and North
Africa. Today it is grown in most temperate regions. A member of the rose
family and similar in appearance to the peach tree, the almond tree reaches
a height of 3-7 m (9-22 ft) and has pink or white flowers that bloom in
early spring. The dry, leathery almond fruit surrounds a seed or kernel--the
almond nut--which is harvested when the fruit dries and splits open. Of
the two major types of almonds grown, the sweet almond, P. amygdalus dulcis,
is cultivated for its edible nut.
The bitter almond, P. amygdalus amara, is inedible but contains an oil--also
present in the sweet almond and in the ripe kernels of the apricot and
peach--which, when combined with water, yields hydrocyanic (prussic) acid
and benzldehyde, the ESSENTIAL OIL of bitter almonds. The oil is used
in making flavoring extracts and in some sedative medicines. Almond trees
require more than one variety for pollination. Trees are propagated primarily
by budding, with bitter almond, almond, or peach seedlings used as rootstocks.
Harvests begin the fourth year after planting, and full production is
reached by the seventh. In California, the largest American almond-producing
state, some 100 varieties are grown.
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.
