We offer for export all varieties of Spanish almond from the best producers in the Mediterranean area, either natural or blanched.
Over a hundred varieties are cultivated in Spain, and five commercial types have been defined from among the top quality varieties. We trade three of them.
We can supply all the Spanish almond varieties, such as: Valencias, Ferragnes, Larguetas, Marconas, Ramillete, Guaras, etc., either natural or blanched. We can also supply Bio almonds with full guarantee of official certificates, as well as California marketed almonds already cleared from customs.
The best and the most expensive variety existing in the world. Pink flower. High percentage of fat. Very special taste, and the ideal nut to be fried, roasted, for nougat, ice-cream, decoration, for bonbons and sugar-almonds.
Top quality, uniform shape, very early florescence, high productivity, sweet taste, light colour skin, easily removed with the fingers after being roasted. Ideal quality to be roasted and for sugar almonds.
Unequal shape, sweet taste, brown colour, medium fat. Good to be roasted or fried, for marzipan, nougat and ice-cream. The most important commercial type, representing over 50% of Spain’s almond exports.
Irregular shape, bitter taste, light colour skin. For human products with a slight bitter taste, and for the cosmetic industry.
Top quality, uniform and long in shape, sweet taste, light brown colour, high percentage of fat. Good to be fried or roasted, to make sugar-almonds and other productions.
Top quality, uniform shape, long type, very sweet, brown colour, high fat content, and especially good for top marzipan quality. Good to be fried or roasted, and for sugar almonds.
Round shape, very sweet, brown skin colour, medium fat. Good to be fried, roasted, and for nougat, marzipan and ice-cream.
Similar to Ferragnes, a little smaller.
One of the sweetest almonds in the Spanish market, in small calibres.
Elongated kernel, the same shape as Largueta.
California marketed almonds, already cleared from customs. Premium quality, uniform, long or rounded shape, sweet taste, light brown colour skin. Whole almonds or freshly processed: sliced, slivered, diced and meal.
Cut and milled on dedicated lines. Every processed form is available with the skin on or off.
Made from blanched almonds, white in colour, cut into long slices. For ice-cream and decoration, in several thicknesses.
Blanched almonds cut into long sticks, sweet taste. Natural with a light brown colour, blanched with a white colour. For the bakery industry, ice-cream and other purposes.
From both raw and blanched almonds, cut into small cubes. Good for all purposes, mainly the nougat industry and marzipan.
With blanched almonds, white in colour; with natural almonds, white and brown, sweet taste. For ice creams, sweet food and confectionery, nougat and marzipan.
Not an almond, and quoted separately from the almond lines.
Top quality Spanish pine nuts are also available. Valued since ancient times for their delicious flavour and high protein content, they are the fruit of the stone pine. Normally used whole, they bring a unique flavour to marinades, sauces and meat fillings, and their use in Mediterranean cuisine is very widespread.
Almonds are native to the Mediterranean region. Wild almonds started out by being bitter, but growers selected the sweeter types and today we have many sweet varieties available.
Spain is the second largest market in the world for almonds after Californian.
The Spanish varieties have a hard shell and they are sold shelled or unshelled. When the almonds are shelled they can be sold natural or blanched. Blanched is when the kernel is treated with hot water in order to remove the skin.
Today it is common practice to produce dices, slices, slivers and meal from almonds, to be used in the production of confectionery products around the world.
The almond market operates to a season which begins in September and ends the following August. The fruit reaches full size ten weeks after fertilisation, usually between August and September.
The almond tree is one of the first trees to come into flower. The arrival of its blossom usually announces the end of winter and the beginning of spring.
Almendrave — Almonds and Hazelnuts from Spain
Plate 01 — almond orchard in flower.
| Stage | Sep | Oct | Nov | Dec | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Commercial season | ||||||||||||
| Harvest | ||||||||||||
| Planting | ||||||||||||
| Flowering | ||||||||||||
| Late frost risk |
All of them are available in the packings below. Consult us about other packaging.
| mm | Long shape, kernels/oz | Regular shape, kernels/oz | Italian / French |
|---|---|---|---|
| S/16 | 16/18 | 18/20 | S/38 |
| 15/16 | 18/20 | 20/22 | 37/38 |
| 14/15 | 20/22 | 23/25 | 36/37 |
| 13/14 | 23/25 | 25/27 | 35/36 |
| 12/13 | 27/30 | 30/35 | 34/35 |
| 11/12 | 30/35 | 36/40 | 33/34 |
| 10/11 | 36/40 | 40/45 | 32/33 |
| 9/10 | 40/45 | — | 31/32 |