About the Almond Board


  1. What are the nutritional differences between whole natural almonds and other forms (roasted, blanched, etc.)? 
    There are no significant nutritional differences between natural almonds and roasted or blanched almonds. Seasonings and additives may alter the nutritional composition of almond forms, and the almond supplier should be contacted for more detailed information. For general nutritional information regarding the various forms of almonds, please visit the USDA Nutrient Database, search for almond, and choose the form you are interested in at http://www.nal.usda.gov/fnic/foodcomp/search/
  2. Where can I buy almonds or other almond products?
    1. Use for the Home: If you are interested in purchasing small amounts of almonds or a certain almond form, you have the following options:
      1. Order directly from a California almond supplier
      2. Purchase almonds from your local grocery store. They can be found in the baking aisle, or snack foods or produce sections.
    2. Commercial Use: If you are interested in purchasing a specific standard or grade of almonds for commercial use, please complete a Trade Lead Form, which will be distributed to all California almond suppliers
  3. How do I grow almonds? The Almond Board of California created a free online course to help educate people on how almonds are grown. For more specific information, please contact an almond supplier directly. Click here to view the online course. 
  4. How do I make almond products at home?
    1. Almond Butter 
    2. Almond Paste 
    3. Almond Milk
    4. Almond Flour: Almond flour, sometimes called almond meal, is simply ground, blanched almonds. It is available in many gourmet and specialty food stores, as well as in some supermarkets. Or, you can make almond flour in a food processor by processing blanched whole or slivered almonds in small batches just until finely ground. You can use natural almonds instead of blanched if you prefer; they taste just as good and contain more fiber. Almond flour may be used as a flavorful, nutritious thickener in soups, stews, sauces, and salad dressings. Or, it may be substituted partially (up to half) in recipes for baked goods that call for all-purpose flour.
    5. Blanched Almonds: Some recipes call for blanched whole almonds. These are sold in some gourmet and specialty stores. Or, you may make them at home by bringing a pot of water to a boil and immersing the almonds in the boiling water for two to three minutes. Drain the almonds in a colander, as you would pasta, and let them cool. Use clean fingers to peel them; now that they have been blanched, the skins will peel off easily. 
    6. Roasted Almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven
    7. Toasted Almonds: To toast almonds, place them in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant (Two to five minutes depending on the form of almonds you are toasting). If the almonds are blanched, let them turn golden brown; if they have skins, let their skins just begin to crackle. 
  5. How do I store my almonds? 
    Natural Almonds:
     Natural almonds may be stored for up to two years. For optimal freshness, place almonds in an airtight container and store in the refrigerator or freezer. 
    Roasted Almonds: Roasted almonds may be stored for up to one year if stored in an airtight container in a refrigerator or freezer. 
    Almond Paste: Under refrigeration, almond paste will maintain freshness for up to 24 – 36 months. 

    Optimal Storage Temperature: 32°F to 41°F, 0°C to 5°C (65% relative humidity). 
  6. What are green almonds?
    1. Green almonds are available for a brief three-week period in the growing season from late April to early May, the developing almonds are considered “ripe” for harvest as green almonds. Pickling or brining green almonds will extend the shelf-life of these delicate treats. 
    2. Green almonds have a jelly-like, soft inside and a soft fuzz on the outside.
    3. Due to their short life span, green almonds have always been considered a rare delicacy. They can also be purchased brined or pickled, which extends the life.
    4. Green almonds are used by chefs as a cooking ingredient, but also as a garnish.
    5. Green almonds have a distinct but subtle flavor that is hard to pin down, but has been variously described as delicate, grassy, fruity, and even green.