Beneficial effects of almonds
Almonds generally have a high content of protein and unsaturated fatty acids. They are also high in dietary fibre, vitamins B1, B2, B3, B6 and E. They are a rich source of calcium, magnesium, potassium, zinc, phosphorus, selenium, iron and manganese.
They contain glycosides (amygdalin, prunasin), which have an anti-inflammatory effect. In addition to necessary fats, proteins and minerals, they also contain significant amount of antioxidants, which have a positive effect on our health.
They help reduce levels of bad cholesterol, bind to free radicals in the body, prevent the growth of cancer, reduce the risk of cardiovascular diseases, promote blood circulation and overall body immunity…and most importantly – they are delicious.
Almonds Natural from Spain
Our raw almonds, i.e. unpeeled, come from Spain and the quality LARGUETA variety/category. They are grown in the Spanish regions of Catalonia, Valencia, Murcia, Andalusia, Argon and the Balearic Islands.
Spain is currently the third largest producer of almonds in the world, after the U.S. and Australia.
It is undoubtedly interesting that the first almonds were brought to California by Franciscan monks in the half of the 17th century. They planted the first almond tree alley on the coast between today’s San Diego and Sonoma. The alley was called El Camino Real, i.e. the Royal Road. Nowadays, Spain produces about 380,000 tons of almonds annually.
Blanched almonds from Australia
Blanched almonds are made from raw almonds that are quickly blanched and consequently quickly cooled. As a result, the skin peels off easily. This short-term effect of increased temperature preserves the flavour of the almonds and all their vitamins. Our taste buds have chosen the Nonpreil variety, size 20/22.
Almonds arrived to Australia in 1836. They were first grown on Kangaroo Island, from which cultivation spread to the southern regions of the continent, mainly to the valley of the Murray River, flowing through the states of South Australia, New South Wales and Victoria. Australia is now the second largest producer of almonds in the world.
Harvest and salting
“Our” almonds were harvested in October 2015, exactly in the 43rd week. According to the classification, they are 27/30 almonds, where 27/30 represents the number of the whole almond kernels in 1 ounce (= 31.1035 g).
For the fine salting of the almonds, we exclusively use Himalayan salt, which contains important minerals. These elements were the part of prehistoric sea and are still important for the human body. The delicate pink colour of the salt is caused by iron oxide.