WHAT IS AN ALMOND?
This edible “nut” grows in a tan, wooden shell. While it is technically the seed of a fruit tree, in every day terminology everyone calls them nuts. These trees can grow over 30 feet (9 meters) in height and prefer warm, arid climates. Originally native to the Middle East, over the last 5,000 years the almond has spread to similar climates around the world. Today California produces over 60% of the world’s almond production. However bees are required in order for these trees to pollinate. This has led to beekeepers across the U.S.A. trucking their hives once a year to various farms on the West coast. Recently a specific type of almond, the Marcona, has surged in popularity. It’s gotten to the point where Americans export almonds to Spain, where they’re blanched, salted, fried and then sold back to the States at a nice profit.
WHY ARE ALMONDS GOOD FOR YOU?
Raw nuts and seeds in general are a great way to promote weight loss. They reduce your appetite by inducing a feeling of “fullness.” Besides being a healthy fat, almonds are rich in protein, fiber, minerals like magnesium and magnagnese and vitamin E. And they’re a great source of anti-oxidants! However the manner in which they’re cooked can curtail or eliminate many of these benefits.
WHEN ARE ALMONDS IN SEASON?
They are a late summer harvest (August to October in the northern hemisphere, February to April down south). However thanks to global trade they’re available year-round in most local gourmet stores.
IF ALMONDS ARE SO GOOD FOR YOU, HOW CAN THEY ALSO BE HIGHLY POISONOUS?
There are 2 types of almonds, sweet and bitter. The former is sold around the world as a delicious snack, and the latter can kill you. Bitter almonds are considered highly poisonous due to being rich in cyanide. By rich I mean that bitter almonds have 50 times more cyanide then the sweet variety. Base elements like this are very common in food. In tiny quantities they’re easily expelled by your body.
WHAT KINDS OF RECIPES USE ALMONDS?
Much like with eggs, almonds are surprisingly versatile and used in both savory and sweet dishes. For gluten-free foodies the French macaron recipe is a great dessert option. For savory dishes, popular options include chopping and sprinkling as a topping prior to serving a dish, and or turn it into a paste and use this ingredient as a fat source. Ground almonds for example are popular as a dairy-free yogurt base.