Almonds are a favorite among nut lovers and nutritionists. They are high quality and can be used in a variety of applications. Even more so, with the vast number of different types of almonds, science continues to find new uses for these nuts.
Almonds enjoy wet, temperate climates and grow best during long hot summers. Their maturation cycle lasts about 180-240 days, making them available for most of the year.
Science is still working towards new hybrid almond types, but as it can be hard to improve on something so already perfect. Let’s focus on some of the most popular types of almonds.
History Of Almonds In California
Almonds have a rich history worldwide, and throughout that history, almonds have been represented in many traditions. These tasty nuts were brought to the Mediterranean region with travelers along the Silk Road. These trading routes were long, and almonds quickly became a favorite snack.
In the 1700s, almonds made their big debut in California. Missionaries that were traveling from Spain carried them with for their nutritional value. The Jesuit missionaries later would plant them at their missions. Years later, settlers would find the nut and bring it inland.
Hybridization of these nuts is connected to these early crops that were planted in California. New varieties of almonds have emerged as farming science has advanced. Things like grafting or hybridization techniques have produced various almond varieties that can grow in different areas and climates.
Even today, farming advancements help to continue these techniques. There are both private and state-sponsored programs at many universities, including the University of California, Davis.
The incredible result of these studies is that over two billion pounds of almonds are grown in California every year. And those numbers are still growing as new hybrids arise. California almonds account for the entire supply of almonds in the United States and about 80% of the world's supply.
That’s a lot of nuts.
Almond Anatomy
Every almond has three distinct parts, and each one has its own use.
- The Kernel. This is the nut part that we most commonly associate with almonds. They are nutrient-rich seeds.
- The Shell. Widely used for livestock bedding and other farming purposes.
- The Hull. This thick outer shell is sold as livestock feed.
Mission Type
Mission-type almonds are identified for their hard shells and small nut. These nuts are available in a shelled variety and have no structure opening. Mission almonds are darker than some other verities and have wrinkled skin that allows salt or other flavorings to stick. They are not generally blanched.
Some examples of mission-type almonds are Fritz, Butte, and Padre.
California Type
California-type almonds can be hard to identify because of their variety of shell hardness, skin color, kernel size, and surface characteristics. They are commonly blanch-able and use primarily for manufactured products like almond milk. That makes these almonds extremely versatile.
Some examples of California-type almonds are Carmel, Aldrich, and Monterey.
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5 Types Of California Almonds
There are over thirty different varieties of almonds grown in California alone. Here are some of the most popular that you may encounter.
Carmel
The Carmel-type of almond is part of the California type but is popular enough to have its own classification. These soft-shell almonds were introduced in 1966 in Le Grand. The Carmel variety of almonds is perfect for blanching and roasting. They are easy to process and are interchangeable with Nonpareil and California types. And are harvested about twenty-five days after Nonpareil varieties.
When this type of almond is blanched, it is often used to manufacture products such as almond milk or almond butter. These almonds have a wide variety of kernel shapes, skin color, and shell hardness. They also have a variety of surface characteristics and often have slight skin wrinkles.
Nonpareil
Nonpareil almonds are used everywhere and might just be one of the most versatile types of almonds. These nuts are often used in a variety of ways, from processed nut milk to precut almonds. They are easily blanched and cut, and their thin outer shell makes them easy to husk.
The medium-sized and light color makes these almonds visually appealing. Nonpareil almonds bloom early and are the first harvest of the almond growing season.
Peerless
The peerless almond is a tough nut. This light-colored shell protects it from most damage that occurs during harvest. These almonds are medium-sized and most commonly sold as an in-shell variety rather than in kernel form. Dark brown, smooth skin, and robust flavor make these perfect seasonal decor.
Butte
The Butte almond or sometimes called Padre, are classified as both a California and Mission type nut. They are short and wide with a plum round shape rather than the familiar teardrop shape. Its wrinkled skin is light and is perfect for seasoning.
These nuts are also great for blanching, making them an all-around valuable almond. Their shells hold up well during processing and have a low structure. Perfect for a variety of applications, including product production.
Sonora
Sonora almonds are soft-shell nuts that can be identified by their long and narrow shape. Light, paper-thin skin is a characteristic of this type of almond. These nuts are the widest variety of almonds and can be easily cultivated in Mediterranean climates. Quite possibly the most nutritious kind of almond that can even boost immune systems.
Conclusion
Almonds have a rich global history, and with so many different types and applications, you can easily see why these nuts are impressive. Regardless of the style, some remarkable benefits come with adding almonds to your diet. They can help lower blood sugar, reduce cholesterol and add Vitamin E and fiber to your diet.
Almonds are simply awesome.
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