Almonds Prunus amygdalus A nut of Near Eastern origin. Hard and soft shell. In season in September.
Varieties Sweet, used for cooking and
eating. Bitter, used for flavoring. Jordans and Valencias, green almonds.
Market Forms. In shell, loose and packaged; shelled, in cans or envelopes; brown, brown shaved, blanched or slivered in cans or envelopes; dry toasted in jars; flavored almonds and almond confections, such as burnt and Jordan almonds in boxes and jars and occasionally loose; almond paste, loose and in cans; almond extract, bottled; salted and flavored almonds in cans. Can sizes range from 6 to 8 ounces and up; the various almond forms in envelopes are available generally in 1 and 2-ounce sizes.
Serve Unsalted almonds: to decorate cakes and cookies; roasted and toasted almonds: with vegetables, fish and meat dishes; ground almonds: as a substitute for flour in baking; whole almonds: in fruit cakes, as garnishes and in beverages. Almonds are also eaten as snacks.
Complimenting Condiments and Flavors String beans, trout, veal, chicken, pork, brie cheese, chocolate