ORGANIC Almonds

The natural fresh almond kernels from certified organic cultivation. Their mild, nutty-sweet taste makes them ideal for refining desserts and muesli, or as a baking ingredient in bread, rolls and cakes. Almonds can also be used in savoury dishes such as salads and vegetables.

Origin and harvest

The almond tree is botanically known as Prunus dulcis Rosaceae and belongs to the rose family. Almond trees prefer warm, temperate climates. In spring, the tree produces pink blossoms. The fruit develops from the flowers. The ripe almond fruit is an elongated, egg-shaped drupe with a greyish-green, rough, leathery skin that hides the hard, indented kernel. Almonds are harvested mainly in autumn, although the exact month depends on the variety and the growing region. The trees are not watered until a few weeks before harvest. The almond trees are shaken with special machines so that the fruit falls to the ground. The almonds are then sorted by size and quality checked by hand. Buy good almonds - all year round: because they are surrounded by a protective brown skin, almonds have a long shelf life.

Taste and use

Almonds have a mild, nutty flavour. They can be used in many delicacies, especially for dessert lovers. There are many different types of almonds, including sweet almonds, bitter almonds and cracked almonds. Bitter almonds should not be eaten raw as they contain a toxic bitter substance. Bitter almond oil is extracted from these almonds and is a must in every Christmas bakery for refining stollen, cookies and marzipan. Sweet almonds, such as this product, can be eaten raw because the bitter substance has been bred out of them, leaving sweet almonds with a pleasantly sweet, nutty flavour. This makes them ideal for making almond oil, almond milk or almond paste. Ground almonds are also delicious in soufflé or almond croissants and in combination with caramel, brittle and nougat. Almonds are delicious in both sweet and savoury dishes. Cracked almonds have a similar flavour to sweet almonds but are easier to crack.