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sweet and shell

ALMONDS: rated commercially among the most valuable nuts, are the kernels of the fruit of a tree, which is said to be a native of the East and of Africa but which long ago became fully naturalized throughout the whole South of Europe and is, now grown with equal facility in California. It resembles the peach tree both in size and appear ance. The fruit ripens generally in July and August, and the new nut crop is ready for shipment in October.

Almonds are divided into "Sweet" and "Bitter," only the former being sold as an edible nut. Sweet Almonds are subdivided into several types, varying considerably in size and shape. In the shell there are three principal grades—Paper Shell, Soft Shell and Hard Shell—both imported and from California.

Of the imported Shelled Almonds, the best known are the Jordan and Valencia, chiefly from Malaga, Spain. Jordan Almonds are long and plump and pointed at one end—the type shown on the Color Page facing page 414. They are highly esteemed both

as a dessert item and for confectionery purposes. Valencias are about three eighths of an inch long, round at one end and obtusely pointed at the other.

Bitter Almonds, imported chiefly from Mogadore, Morocco, are used only for their oils, for flavoring, etc. See ALMOND OIL, following.

Green Almonds are young sweet almonds. They are often preserved in sugar.

Burnt Almonds are roasted sweet almonds. They are done up with sugar when destined for use as confectionery, being then known also as "Pralines" and "Sugar Almonds." Roasted plain, they are employed for coloring and flavoring liquors.

Blanched Almonds are sweet almonds with the skins removed.

Almonds are also sold Ground (dried and crushed), Salted, etc.