Almonds
The almond (Prunus dulcis, syn. Prunus amygdalus, Amygdalus communis, Amygdalus dulcis) (or badam in Indian English, from Persian: بادام) is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached). Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
Almonds Pairs With:
Almonds Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Almonds have a slightly sweet taste when eaten raw. |
| Bitter | Almonds can have a bitter taste if they are burnt or roasted too long. | |
| Texture | Crispiness/Crunchiness | Almonds have a crunchy texture when eaten raw or roasted. |
| Creaminess | Almonds have a creamy texture when ground into almond butter. | |
| Nutritional Value | Macronutrients | Almonds are rich in healthy fats, protein, and fiber. |
| Micronutrients | Almonds are a good source of vitamin E, magnesium, and manganese. | |
| Fiber | Almonds are high in dietary fiber, which is beneficial for digestion. | |
| Color | Natural Pigments | Almonds have a light brown color when whole and a beige color when blanched. |
| Aroma | Volatile Compounds | Almonds have a mild, nutty aroma. |
| Cooking Behavior | Oil Absorption | Almonds absorb oil when roasted, giving them a crispy texture. |
Food Pairing App - Version 1.2.0