Second-ranked to the peanut, almonds don’t shy away from its abundant nutritional value and versatility, in and out, of the kitchen. Almonds have a wide variety of uses such as snacks, meals, drinks, and even hair and skin products deserving of a day of honor. February 16th of every year marks National Almond Day.
To celebrate, people from around the world use almonds in many different ways. In Europe, ground almonds are used to make a sweet paste for pastries and candy called marzipan or in France where the famous macarons are from. In Asia, almonds are used in meat, poultry, fish, and vegetarian dishes such as Chinese almond chicken or almond cookies made during Lunar New Year. In the United States, the majority of almonds produced are used as ingredients in manufactured goods such as cereal and granola bars. Other favored uses of almonds are in baking goods and in foodservice marketplaces. Nut flours are growing in popularity for gluten-free consumers and as an alternative to wheat flours. In addition, almond milk is an expanding market that is dairy-free.
History of Almonds
Almonds date way back before settling in California where 80% of the world’s supply of almonds is grown and harvested. An estimate of nineteen thousand years ago, almonds were known to be first cultivated in ancient civilizations, more specifically on the Sea of Galilee, and is mentioned in the Old Testament. Almonds prospered in Israel but not in Egypt, making it a prized ingredient in foods served to the Egyptian pharaohs. The almond by origin was deep-rooted along with the lower mountain decline and deserts of central and southwestern Asia. More than two thousand years ago, traders traveling along the “Silk Road” from Europe to Asia would eat from almond trees while passing through.
During the medieval age, almonds were definitely part of the usual European diet. It was used in recipes for pastries, as a thickener for soups and stews, and in medicinal practices. During the Renaissance era, people used almonds in new cuisines and arts. From Spain's religious Franciscans in the 1700s, almonds then made it’s way to California grounds where the climate was just right for optimal growth and harvest. In 1843, the first almond orchard was established in the Sacramento Valley. Today, over 810,000 acres of land produce almonds and is the largest growing crop and export in the world.
Almond Production
From August to November almonds bloom on vast fields of trees and picked at it’s prime. Almonds are shaken from the trees onto heavy-duty tarps, then racked until dry, and sent to a processing facility to be cleaned and hulled. After inspecting for insects and all unwanted material, the almonds get sent to another processing facility to be sized and graded, packed, and shipped to buyers all around the world.
The final product of almonds can be sold in many ways with the interest of consumers. Almonds can be sold whole, blanched, slivered, sliced, diced or chopped. They can also be processed into flour, milk, paste or butter, oil, or as an extract. With its many uses in the kitchen, it sure adds a flavorful taste, texture, and crunch to any dish. No matter what dish almonds partake in, it adds healthful benefits that can satisfy the needs of many consumers.
NUTRITION INFORMATION
Out of all the nuts, almonds rank the first highest in protein, fiber, calcium, vitamin E, riboflavin (B2), and niacin (B3). Although some consumers avoid nuts for their high-fat content, almonds’ good source of unsaturated fats help lower “bad” LDL cholesterol, avert cholesterol absorption, and prevent risks for heart disease. Alongside heart-healthy fats, 1 oz of almonds is packed with 6 grams of protein and 3.5 grams of fiber, making it a quick snack to curb cravings, reduce hunger, prolong satiety, and help with weight loss. Not to mention, including magnesium and it’s low carbohydrate content, almonds help control blood sugar and blood pressure. Antioxidants in almonds help reduce oxidative stress which can contribute to inflammation, aging, and diseases such as cancer. Studies show that vitamin E consumption is likely to lower rates of heart disease, cancer, and Alzheimer’s disease. In addition to manganese, copper, and phosphorus, it’s no wonder almonds are considered a superfood!
Almond’s upbringing has only a touch of it in the United States but is well enjoyed in the many cultures and legendary histories of other countries in the yesteryear. From memories, native lands, customs, and celebrations, consumers around the world create timeless almond recipes to share and endear now and in the future.
References
Bryant, B., Balslev, L., & Fentress, B. (2014). Almonds : Recipes, History, Culture (Vol. First edition). Layton, Utah: Gibbs Smith. Retrieved from http://search.ebscohost.com.eres.library.manoa.hawaii.edu/login.aspx?direct=true&db=nlebk&AN=688130&site=ehost-live’
Chen, C.-Y., Lapsley, K., & Blumberg, J. (2006). A nutrition and health perspective on almonds. Journal of the Science of Food and Agriculture, 86(14), 2245–2250. doi: 10.1002/jsfa.2659
Claire E Berryman, Amy Griel Preston, Wahida Karmally, Richard J Deckelbaum, Penny M Kris-Etherton, Effects of almond consumption on the reduction of Ldl-cholesterol: a discussion of potential mechanisms and future research directions, Nutrition Reviews, Volume 69, Issue 4, 1 April 2011, Pages 171–185, https://doi.org/10.1111/j.1753-4887.2011.00383.x
Nuts, almonds [Includes USDA commodity food A256, A264] Nutrition Facts & Calories. (n.d.). Retrieved from https://nutritiondata.self.com/facts/nut-and-seed-products/3085/2
Morris, M. C., Evans, D. A., Bienias, J. L., Tangney, C. C., & Wilson, R. S. (2002). Vitamin E and Cognitive Decline in Older Persons. Archives of Neurology, 59(7), 1125. doi: 10.1001/archneur.59.7.1125