Whole unblanched almonds

Unblanched whole almonds are nuts that retain their brown outer skin, which gives them a more intense flavor and a slightly crunchier texture compared to blanched almonds. They are widely used in cooking to provide a touch of natural flavor, aroma, and significant nutritional value in both sweet and savory recipes.

The origin of the almond dates back to the Mediterranean region and Central Asia, where it has been cultivated and valued for thousands of years. Today, they are primarily produced in countries such as Spain, the United States (California), Morocco, and Italy.

Regarding their nutritional properties, unblanched whole almonds are rich in healthy fats (primarily monounsaturated), protein, fiber, vitamin E, magnesium, and antioxidants, many of which are found in the skin. This is why consuming them in this form provides greater health benefits. They are ideal for improving digestion, controlling cholesterol levels, and providing sustained energy.

In Latin America, unblanched whole almonds may have different names or variations, but they are generally known as natural almonds or simply almonds with skin. In some countries, they are also called fried almonds if they have been roasted, although this latter term refers more to the process than to the type of almond.