We are the suppliers of very good quality almonds(Brand non pareil) purchased from californiya.Nonpareil has the widest range of uses among the marketing classifications. Nonpareil are easily blanched (skin is removed) and cut for processed forms. A thin outer shell and smooth kernel allow for easy, blemish-free processing. As a result, Nonpareil almonds are used anywhere an attractive appearance or a strong almond identification is important.
Almond is often eaten on its own, raw or toasted, it is also a component
of various dishes. Along with other nuts, it is often sprinkled over
desserts, particularly sundaes and other ice cream based dishes. Sweet
almonds are used in marzipan, nougat, many pastries and cookies
(including French macarons, macaroons, financiers), noghl and other
sweets and desserts. They are also used to make almond butter, a spread
similar to peanut butter, popular with peanut allergy sufferers and for
its less salty taste. The young, developing fruit of the almond tree can
be eaten whole ("green almonds") when they are still green and fleshy on
the outside and the inner shell has not yet hardened. The fruit is
somewhat sour, but is a popular snack in parts of the Middle East, eaten
dipped in salt to balance the sour taste. Available only from mid April
to mid June (northern hemisphere), pickling or brining extends the
fruit's shelf life.

We are the suppliers of very good quality almonds(Brand non pareil) purchased from californiya.Nonpareil has the widest range of uses among the marketing classifications. Nonpareil are easily blanched (skin is removed) and cut for processed forms. A thin outer shell and smooth kernel allow for easy, blemish-free processing. As a result, Nonpareil almonds are used anywhere an attractive appearance or a strong almond identification is important.
Almond is often eaten on its own, raw or toasted, it is also a component
of various dishes. Along with other nuts, it is often sprinkled over
desserts, particularly sundaes and other ice cream based dishes. Sweet
almonds are used in marzipan, nougat, many pastries and cookies
(including French macarons, macaroons, financiers), noghl and other
sweets and desserts. They are also used to make almond butter, a spread
similar to peanut butter, popular with peanut allergy sufferers and for
its less salty taste. The young, developing fruit of the almond tree can
be eaten whole ("green almonds") when they are still green and fleshy on
the outside and the inner shell has not yet hardened. The fruit is
somewhat sour, but is a popular snack in parts of the Middle East, eaten
dipped in salt to balance the sour taste. Available only from mid April
to mid June (northern hemisphere), pickling or brining extends the
fruit's shelf life.