The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa.
“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 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 or unshelled. 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.
The almond is a deciduous tree, growing 4–10 m in height, with a trunk of up to 30 cm in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3–5 inches long, with a serrated margin and a 2.5 cm petiole. The flowers are white to pale pink, 3–5 cm diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters.
The optimal temperature for their growth is between 15 and 30 °C and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C to break dormancy.Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.
The almond fruit measures 3.5–6 cm long. In botanical terms, it is not a nut, but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated, hard, woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur.
Kashmir Almonds
Kashmir almonds are renowned for their superior quality and taste. Here are some key characteristics and information about Kashmiri almonds:
- Quality: Kashmiri almonds are prized for their premium quality. They are known for their rich taste, distinct flavor, and crunchy texture.
- Varieties: Kashmir produces several varieties of almonds, including Mamra, Gurbandi, and Shelled almonds. Each variety has its unique characteristics in terms of size, shape, and taste.
- Origin: Kashmiri almonds are grown in the Kashmir Valley, which is located in the northern part of India. The region’s climate and soil conditions are conducive to producing high-quality almonds.
- Cultivation: Almonds in Kashmir are typically cultivated in orchards located in the foothills of the Himalayas. The region’s moderate climate, ample sunshine, and fertile soil contribute to the almonds’ quality and flavor.
- Health Benefits: Like all almonds, Kashmiri almonds are packed with essential nutrients, including protein, fiber, vitamins, and minerals. They are known for their numerous health benefits, such as promoting heart health, aiding in weight management, and improving brain function.
- Uses: Kashmiri almonds are versatile and can be enjoyed in various forms. They can be eaten raw as a nutritious snack, added to salads, baked goods, desserts, or used to make almond milk and almond butter.
- Availability: Kashmiri almonds are available in both raw and processed forms. They are commonly sold in local markets in Kashmir as well as online stores, allowing people from around the world to enjoy their exquisite taste and nutritional benefits.
When purchasing Kashmiri almonds, it’s essential to ensure that you are buying from reputable sources to guarantee their authenticity and quality. Additionally, storing almonds in a cool, dry place in an airtight container helps maintain their freshness and flavor for an extended period.