By Ranita Ray
Experience the wonders of almonds; they've been used for millennia. Ancient healers treated with almond oil, while during the Middle Age, cooks explored almonds' culinary uses. Discover 7 almond types and their unique flavours and health benefits.
Cultivated extensively in California, these are most popular almonds. They're light and sweet, eaten raw or toasted. California almonds contain magnesium, vitamin E, and fibre. They're good for lowering bad cholesterol.
Australian almonds have a bitter, nutty taste. Protein, magnesium, and calcium are found in them and they aid digestion. Roasted and salted versions are preferred over raw ones.
Moist and delicious Spanish almonds, aka Marcona almonds, are a delicacy. Magnesium, potassium, and vitamin E make them great heart-healthy food.
Treat yourself to delectable Italian almond slivers - a crunchy, less bitter alternative to Spanish almonds, brimming with zinc, B vitamins, iron, and protein.
Indulge in the delightful taste and crunch of French almonds. Whether raw or baked, these small but mighty nuts contain calcium, magnesium, potassium, and vitamin E.
Gurbandi almonds, also called 'choti giri', are smaller but richer in nutrients, healthy fats, and antioxidants than California almonds, with a bittersweet taste and more natural oils.
Cultivated in Iran, Afghanistan, and India's Kashmir region, the Mamra almond is renowned for its crispy texture, high oil content, and royal history. With a distinct shape, it's a symbol of stature and opulence.