How to cook almonds

Although almonds are native to the warmer regions of western Asia and northern Africa, they grow well in California, where 99 percent of domestic almonds are grown.

The almond fruit is the edible seed of sweet almond trees. Almonds are teardropshaped and surrounded by a shell and an outer fleshy hull. They can be either sweet or bitter. The sweet types have a delicate yet distinctive flavor, but the bitter almond is inedible in its raw form because it contains traces of the poison prussic acid, a cyanide compound. During the late 19th century, cross-breeding among sweet almonds created new varieties that include the California, Mission, Price, Carmel, and the Nonpareil (the most popular variety today). Since then, approximately 30 additional varieties have been developed and are grown commercially.

Nutritionally, almonds have more calcium than any other nut and are an excellent source of iron, riboflavin, and vitamin E. More than 60% of the fat comes from monounsaturated fat.

How to cook almonds

Almonds are available whole (both shelled and unshelled), sliced, slivered, diced, and chopped. If you buy whole almonds that are not already blanched, you need to blanch them yourself by pouring boiling water on them, draining them after a minute, and then pouring cold water on them, draining again after a minute. After blanching, rub off the skins. Toasting almonds before adding them to dishes enhances their flavor and texture.

Serving suggestions

The mild flavor of almonds makes them a popular addition to a wide variety of dishes. They are popular as fillings and as ingredients in pastries and other baked goods. But almonds also can be used in sauces, stuffing, and pasta dishes. A well-known vegetable dish is green beans amandine, which essentially is green beans topped with slivered almonds. Marzipan, a German candy, is made from sweetened almond paste. Almond oil may be added to salads, and almond extract or essence may be used as a flavoring in baked goods and drinks.