The almond, Prunus dulcis, is from the family Rosaceae and is closely related to apricots, cherries, peaches and plums. Almonds are native to the region that stretches from Syria to Northern Africa.
The consistency is more like corn meal than wheat flour, and Almond Meal is made from almonds that still have their skins, so you'll see flecks of the skin in the meal. Almond Meal is easy to use and highly nutritious. In the last several years, it has become a favorite for those on paleo, gluten free and low carb diets, as well as those who prefer foods that are lower on the glycemic index.
Almonds are consumed in many forms - whole, slivered, chopped or ground into a meal or flour, made into almond butter or almond milk and can be eaten raw (also called natural) or roasted. Almonds are very versatile and can play a starring role in both savory and sweet dishes.
Almonds are called Hahng yahn (Cantonese), Bian tao (Mandarin), Badam (Farsi), Amande douce (French), Submandel (German), Mandorla dulce (Italian), Amendoa (Portuguese) and Ammendra (Spanish).
The word almond comes from Old French "almande" or "alemande", Late Latin "amandula", and is derived from Greek "amygdale" or "amygdalos" (meaning almond). The exact origin is unknown, with some languages of Central Asia and India (specifically Farsi, Kazakh, Marathi and Punjabi) calling almond "badam". Badam is most likely an ancient word as it already appears in Pahlavi (Middle Persian) as "wadam" and in Sanskrit as "badama" (or vatama).
The almond is native to the Middle East, where they thrived in the tempered climate of Greece, Israel, Morocco and Spain. By 4000 BC, people were cultivating almond trees, which blossomed well in the lands surrounding the Mediterranean Sea. Hebrew literature from 2000 BC mentions almonds. Several handfuls of almonds were placed in King Tutankhamun's tomb upon his death in 1352 BC, to nourish him on his journey into the afterlife. Almonds were carried by traders from the Mediterranean to China and India along the Silk Road trade route (130 BC-1453AD).
The first almond trees were planted in California in the 1700's by Spanish Catholic priests of the Franciscan order, but it was not until the 20th century that California's almond industry became well established.
Persians and Arabs were the first to make a milk of almond meal and water, which was used both as a refreshing drink and as an ingredient in other foods.
Today, California is the world's largest producer of almonds and accounts for approximately 80% of the world's supply. There are 30 different varieties of almonds, with 10 of them comprising the majority of almonds produced in California. 60% of the almonds grown in California are exported to other countries and they are America's largest specialty crop export.
Our Almond Meal is from Almonds grown in California.
Almond Flour and Almond Meal are not the same thing. Almond Flour is blanched almonds that typically has had the skin removed prior to being ground. Almond Meal is ground almonds with the skin on. The consistency of Almond Flour is more like the wheat flour you are used to, while Almond Meal looks and acts more like corn meal (being denser and grittier than flour).
If you're baking a nice, fluffy cake, you're better off choosing almond flour (or further grinding down your almond meal), so that the cake has the light texture you're looking for. Almond Meal works best in recipes that are more forgiving (cookies, brownies and quick breads).
Our Almond Meal contains no additional ingredients. It is just 100% ground almonds.
Almond Meal is used in pastry and confectionery, in the manufacture of almond macarons and other sweet pastries, in cake and pie filling, such as Sachertorte (a specific type of chocolate cake or torte). It is also one of the two main ingredients of marzipan, in some versions of king cake (eaten during the Carnival season) and almond paste. In France, Almond Meal is an important ingredient in frangipane, the filling of traditional galette des Rois cake.
Use Almond Meal in brownies, cookies, fruit crumbles, granola cereals, homemade graham crackers, muffins, pancakes, pastries, scones, smoothies and waffles. Baked goods made with Almond Meal should sit for a longer period once removed from the oven because of their more delicate nature. For a savory application, use Almond Meal as a substitute for Panko to make a delicious and healthy crust for chicken, fish or pork.
Healthier cooking bakers who have experimented with nut flours tend to prefer Almond Meal, almond flour or cashew flour to other nut flours, such as pecan or walnut which tend to have flavors that are a bit too overpowering.
Nut flours burn easily, so if you are substituting Almond Meal in a recipe that calls for wheat flour, bake at a lower temperature and longer time than the recipe calls for. There is no easy temperature and time conversion so it's best to keep a close eye on the baked goods during the baking process as all ovens heat differently and you do not want to burn your baked goods.
Almond Meal is fairly expensive, so it's best to buy in larger quantities as this tends to be more economical. We have had bakers tells us that to extend the shelf life of their Almond Meal they store the extra in the refrigerator or freezer. If you store in your freezer, remove the amount your recipe calls for and let thaw at room temperature for at least 30 minutes prior to using.
Almond Meal lends a slightly sweet and nutty flavor with subtle undertones to the dish, without being overbearing.
** This product is certified kosher.
Serving Size1 tsp
Amount Per Serving
% Daily Value*