almonds few sultanas
Almonds are an excellent source of vitamin E, magnesium, and dietary fiber, and provide a substantial amount of plant-based protein and monounsaturated fats.
About
The almond (Prunus dulcis) is the edible seed of the fruit of the almond tree, a species of Rosaceae native to the Middle East and South Asia, though California now produces approximately 80% of the world's supply. The tree bears a drupe fruit with a hard shell encasing an oval kernel ranging from 2–3 cm in length. Almonds have a distinctive buttery, slightly sweet flavor with subtle earthy undertones. Two main varieties dominate cultivation: sweet almonds (the culinary standard) and bitter almonds (used primarily for extract production due to trace amygdalin content). The kernel comprises approximately 50% fat, 20% protein, and 20% carbohydrates, with the remainder comprising fiber and minerals.
Culinary Uses
Almonds feature extensively across Mediterranean, Middle Eastern, and Indian cuisines. They are consumed raw as snacks, blanched for paste and marzipan production, sliced or slivered for garnish and baking, and ground into flour for gluten-free applications. Whole almonds appear in pilafs, tagines, and festive rice dishes throughout the Levantine and Persian culinary traditions. Ground almonds form the basis of many confections, desserts, and sauces (such as romesco), while almond butter serves as a protein-rich condiment. Sliced almonds are toasted as a textural element in both sweet and savory dishes.