Almonds

When purchasing almonds in the shell shake it to check if it rattles a lot. If yes, avoid purchasing it as chances are it's aging and shrinking. Preferably purchase whole almonds rather then chopped or sliced, as this will ensure a fresh flavor. Aged almonds will turn rancid so in order to check for rancidity, slice the almond in half and look for a solid white texture throughout. If it is yellowish or has a honeycomb texture, it should not be purchased.

Natural packed almonds can be stored in their unopened packages in a cool, dark place for up to two years. Unopened roasted almonds can be stored under the same conditions up to one year. Both will last even longer if refrigerated. Almond paste can be stored in the refrigerator for up to two years. A hot pantry will speed up rancidity. Once packaged almonds are opened, store them in an airtight container or seal in an airtight bag and place in a cool, dry, dark place (ideally in the refrigerator) and use within three months. Avoid exposing nuts to humidity for maximum shelf life.

Almonds today are used worldwide but for culinary purposes, only sweet almonds are used as bitter almonds contain high quantities of cyanide, which is harmful to humans. Almonds serve many functions in cooking that include, adding flavor (nutty flavor), adding texture (crunchy), used as a thickener (by adding almond flour or almond butter in soups, stews and sauces) as well as being used as a garnish. Almonds on their own can be consumed as a snack often flavored with a little salt. Almonds are often roasted to bring out their toasty crunch, flavor, natural oils as well as a golden brown colour. Almond flour can be used as a gluten free substitute to wheat flour when baking while almond milk is often used as a substitute for milk for lactose intolerant or vegetarian people. Almond extract and almond paste are common flavorings in items such as cakes, cookies and biscuits. Almonds on their own can be chopped, sliced or crushed and