Whole Skinless Blanched Almonds
Estimated Inventory, 25 lbs : 0
Description/Taste
Blanched Almonds are consistently sized, measuring approximately 1 centimeter in width and 2 centimeters in length. The nut has a teardrop shape, comprised of a bulbous, curved end, tapering to a point on the opposite end. The nut is off-white and skinless, with a smooth matte finish overlaid on a ridged texture. When consumed, Blanched Almonds have a semi-soft, almost chewy consistency with only a slight crunch that quickly becomes buttery and smooth. The almonds have little to no aroma and a mildly sweet and nutty flavor.
Seasons/Availability
Blanched Almonds are available year-round, with fresh almonds being harvested during the summer.
Current Facts
Blanched Almonds, also known as Skinless Almonds, are not a true nut but instead are the seed of the fruit produced by the sweet almond tree, botanically classified as Prunus amygdalus var. dulcis. Almond trees are a member of the rose family and are closely related to stone fruits, including plums, cherries, and peaches. The fruit of the almond tree resembles an unripe peach. This small green fruit, known as a green almond, can be harvested in the early spring and is often pickled or preserved. When left to ripen, the leathery outer flesh of the fruit hardens into a shell, surrounding a hard inner seed that is harvested as the almond. The nut is placed in boiling water for up to a minute to remove the skin and quickly cooled to stop the cooking process. This practice, known as blanching, separates the skin from the nut, making it easy to remove. In addition to sweet almond trees, there are also bitter almond trees. The fruit of these trees cannot be eaten raw due to a high level of cyanide within the fruit. This chemical dissipates once the almond is cooked, making them consumable. However, their flavor will remain bitter after cooking, so they are primarily used for almond oil production. High levels of cyanide also exist within wild almonds, and eating just 50 wild or bitter almonds can cause lethal poisoning of an adult human.
Nutritional Value
Blanched Almonds are highly nutritious, although removing the skin from the nut reduces its overall nutritional value compared to raw almonds. The nuts are a significant source of protein and monounsaturated fats, shown in research to reduce LDL cholesterol within the body. Blanched Almonds are also a good source of vitamin E, essential for brain, skin, and blood health, and a variety of minerals including calcium, potassium, niacin, copper, and fiber.
Applications
Blanched Skinless Almonds have a mildly sweet flavor and buttery texture, lending themselves to a variety of applications. Skinless almonds are the preferred almonds for producing almond milk, a liquid created by soaking and blending the almonds in water. Almond milk is a typical dairy alternative in many different cultures, with the earliest known recipe for almond milk dating back to the late Middle Ages. Skinless almonds are also preferred for creating almond flour, an alternative to wheat flour because they produce a lightly colored meal with a subtle flavor. Almond flour is commonly used to make Florentine cookies, almond paste, and marzipan and is often used in baklava and nougat. Blanched Almonds can be sliced thin and used to top ice cream and yogurt or mixed into streusel and used to top muffins and pies. Blanched Almonds pair well with honey, pastry, cherries, and berries, as well as green beans, watercress, asparagus, and parsley. Store Blanched Almonds in an airtight container in the freezer to prevent spoilage. If the nuts have a bitter or off-flavor, their oil has likely gone rancid, and the almonds should be discarded immediately.
Ethnic/Cultural Info
Almonds are one of the main crops produced in California, and demand for the versatile nut continues to grow. Production of the nuts within the American state has increased by 400% since the 1980s and covers more than half a million acres in the San Joaquin, Fresno, and Sacramento valleys, located in the center of the state. The pollination of California’s almond crop is one of the largest managed pollination events in the world. Nearly half of all farmed beehives in the United States, roughly one million, are trucked to almond groves in the state in February to pollinate the trees. In all, at least 38 states participate in the event. California grows over 80% of the almonds used worldwide, accounting for 70% of the state's crop sales. A significant contributing factor in the growth of almond demand is the increased need for dairy alternatives. The demand for non-dairy milk rose over 60% between 2012 and 2017, and almond milk, produced from Blanched Almonds, is one of the top dairy substitutes in the world, much of which is made in the United States. As demand for alternative milk, yogurts, ice creams, and other products that traditionally used cow’s milk continues to grow, so will the need for California-grown almonds.
Geography/History
The almond tree is Native to Southwest and Central Asia. The trees are one of the oldest cultivated crops, with evidence of their cultivation in the Levant region of the Mediterranean dating back to at least 3000 BCE. Almond trees were easy to cultivate due to their ability to propagate from seed, and once the sweet almond mutation was discovered, the popularity of the nuts soared. Almonds spread to Greece by 1000 BCE and then to Rome, where they were known as Graeca or Greek nuts. Trade routes spread almonds throughout the Mediterranean, North Africa, and Asia through the end of the Middle Ages and later throughout Europe. Sweet Almonds were introduced to the Southern United States by Spanish explorers in the 16th century, however, cultivation of the crop failed in these regions due to humidity and late-season frosts. The trees did thrive in Central California, however, and almond crops now account for 70% of exported crop value from the state. The United States is the largest producer and consumer of almonds worldwide. Other producers include Greece, Australia, Italy, and Morocco. Blanched, skinless almonds can be found in the baking aisle and bulk section of most grocery stores.
