Blanched Almonds in Bulk Organic

Blanched almonds or raw almonds with the skin on?

Blanched almonds have had the skin taken off, so they are paler, milder and carry none of the bitterness the skin brings. Raw almonds keep that brown covering, a stronger taste and more fibre. Kazidomi Vrac points the blanched ones towards baking and plant drinks, where colour and fineness matter.

How are they blanched?

The almond goes briefly through very hot water, which lifts the skin, and is then dried. It is neither roasted nor salted: the Kazidomi Vrac blanched almonds stay raw underneath the skin that has been taken off. The surface is smooth and ivory, a little softer under the tooth than a whole almond.

What are they for in the kitchen?

They blend to a powder for a frangipane or a financier, blend with water for a plant drink that comes out properly white, and cut into sticks for decoration. The Kazidomi Vrac almonds are also fine eaten as they are, with no added salt and no cooking fat.

Where are they from and in what size?

From Italy or Spain, so European production, grown organically. Kazidomi Vrac sells them loose by weight in a 500 g bag, so you take what a recipe needs rather than a standard pack. No salt and no sugar go into the product, which stays a plain blanched almond.

How do I stop them going rancid?

By keeping them cool, dry and out of the light, in an airtight jar once the bag is open. A blanched almond, stripped of its skin, oxidises a little faster than a whole one. A smell like paint or a sharp taste means the Kazidomi Vrac batch has turned and should not be eaten.