Almonds

part of: Almond

Almonds are one of the most widely consumed tree nuts in the world. They have a mild, slightly sweet flavour and a satisfying crunch, making them popular as a snack on their own or as an ingredient in both sweet and savoury cooking.

In the kitchen, almonds are remarkably versatile. They’re used whole, flaked, slivered, or ground into almond meal for baking. Almond milk, almond butter, and marzipan are all staple products derived from them. They feature prominently in Middle Eastern, Indian, and European cuisines — from Indian kormas to French frangipane tarts.

Australia is a significant almond producer, with most orchards concentrated along the Murray River in South Australia and Victoria. Australian-grown almonds are widely available and are a common pantry staple.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Almonds grow inside a leathery hull on deciduous trees. When mature, the hulls split open and the nuts are mechanically shaken from the trees, then swept up from the orchard floor. The outer hull is removed, and the hard shell is cracked to extract the edible kernel inside. The kernels are sorted, graded, and may be sold raw, roasted, blanched (skin removed), or further processed into meal, flakes, or butter.

Nutrition (per 100g)

Energy 578kcal
Protein 21.2g
Carbs 9.1g
Fat 49.9g
Fibre 12.5g Sugar 4.3g
Mass Distribution

1 almond is about 1.2 g — roughly 10 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.4kg
Freshwater ≈4134L
Land ≈12.9m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from
Almond, seed

In the kitchen

Used as

snacking and baking nut

Goes well with
chocolate cherry honey vanilla orange cream
Classic dishes
  • Marzipan
  • Almond Croissant
  • Chicken Korma
  • Amaretti

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromAlmond, seed goes well withcherry goes well withhoney goes well withvanilla goes well withorange shares a sourceAlmond Butter & Paste shares a sourceAlmond Confections shares a sourceAlmond Extract shares a sourceAlmond Flour & Meal shares a sourceAlmond Milk shares a sourceAlmond Oil shares a sourceAlmond Yogurt
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