Almonds play
an important part in the U.S. economy.
Almonds play a significant role in the U.S. economy as an important horticultural export commodity, with California supplying as much as 75% of the world's almond supply, according to the Foreign Agriculture Service of the U.S. Department of Agriculture (USDA). Almonds grown in the U.S. are shipped in a variety of conditions and forms, including blanched in their shells, and unblanched, which are typically called natural.
Types
Almonds are sold in processed and unprocessed forms. Unshelled almonds have to be cracked before consumption. Whole natural almonds have been shelled and are sold with a brown skin that surrounds the kernel. Blanched almonds have undergone further processing with removal of the skin surrounding the kernels. Blanched and unblanched natural almonds are sold chopped, flaked or with various coatings and flavors, including honey roasted, salted, sugar coated or rolled in chocolate.
Procedure
Blanch natural almonds that still have their skins by pouring boiling water over them until they're barely covered. Let them rest for about a minute, then remove the water to prevent the almonds from becoming soaked and soggy. While you'll be able to simply slip off and discard the brown skins, work quickly because the skins become increasingly difficult to remove as the almonds dry. If you have a large amount of almonds, blanch them in several batches.
Benefits
Almonds help lower cholesterol and provide fiber and nutrients. Blanched almonds keep most of the calories, as well as the protein, fat and carbohydrate values after the treatment, but the nut experiences some loss of vitamin E, nutrients and minerals after the skin is removed. In addition, research at the USDA has shown that blanched almonds are more susceptible to fungi and contamination during processing and transport.
Uses
Almonds are used in a variety of sweet and savory recipes. They're gluten free and when ground can replace flour in cakes, biscuits and cookies. In European cuisine, almonds are mainly used in the preparation of bread, cakes and desserts. Asian chefs prepare salads, fowl, fish and meat with almond coatings and sprinkles. Sweet recipes usually require blanched almonds because the skin can have a slightly bitter taste, while savory recipes mostly require natural unblanched almonds for better crunch.
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