Roasted White Almond Butter Organic

White almond butter or whole almond butter?

The white version from Kazidomi is made from blanched almonds, stripped of their skin: pale colour, milder taste, fine texture, which keeps it discreet in baking and in creams. The whole version keeps the skin, which darkens the colour and strengthens the flavour. The white jar holds 250 g.

Why does a layer of oil form on top?

Because nothing has been added to stop it. This Kazidomi butter contains only roasted white almonds, with no oil and no emulsifier, so the fat of the almond rises as the jar stands. A long knife or a small spatula is enough to stir it all back in before the first spoonful.

How is it used in cooking?

On toast, in porridge, stirred into yoghurt, or in baking to replace part of the butter. Its pale colour and mild taste mean it can go into a cream or an icing without colouring them. Kazidomi also suggests it as the base of a sweet sauce, loosened with a little water.

What exactly is in this jar?

Roasted white almonds from organic farming, and that is all. No sugar, no salt, no oil and no preservative is added by Kazidomi. Roasting the almonds first is what gives this butter its rounder taste compared with a raw nut butter, without changing the ingredient list at all.

How is it kept once opened?

At room temperature, in a cupboard away from the light, with the lid closed firmly. A fridge hardens the butter and makes it hard to spread. A sharp smell or a taste of old oil means the butter has gone rancid: that is the one sign of deterioration to watch for on this Kazidomi jar.