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Almonds, variety and properties – Italian Cuisine – Italian Cuisine


Harvested between August and September, when they have reached full maturity, they are one of the main ingredients of Mediterranean cuisine. They fight wrinkles, are useful against cholesterol and also perform anticancer functions

They fight wrinkles, they are useful against cholesterol, they are suitable for pregnant women and are used to prevent osteoporosis: they are almonds. Perhaps the only real contraindication for this extraordinary seed is that we should not overdo it in consuming it. For the rest it is simply one of the most used ingredients in typical Mediterranean cuisines, brings a series of unsuspected benefits and above all is very good.

Fresh almonds
Fresh almonds.

Time to harvest the almonds

Despite being native to central Asia, almonds have perfectly adapted in Italy thanks to its temperate climate and are harvested during the period. between August and September when they have reached full maturity. The almond tree plant in fact, from the scientific name of Amygdalus Communis, it is characterized by three different qualities. There Sativa, which produces a sweet seed with a hard endocarp, represents most of the species cultivated because the seed is edible and is used in the kitchen both when it is still fresh and when it is dry for the preparation of numerous dishes, but also for the realization of one typical flour, and finally for the extraction of almond oil. A second quality is theAmara, which is characterized by its very bitter and inedible seed, if not following a difficult treatment (not recommended) due to the presence of amygdalin that develops hydrocyanic acid. A third variety, the fragilis, has a sweet seed and a fragile endocarp. If the qualities are limited to three types, the same cannot be said of the varieties for which there are over 20 based on the production, the flowering period, the percentage of double seeds (less useful from the commercial point of view), and the geographical origin. To simplify, we can say that most of the Italian national production is territorially linked to Puglia and to the Sicily but it is precisely a simplification.

The properties of almonds

Almonds have a high nutritional value thanks to the presence of protein, vitamins (especially B and E), fats and mineral salts such as magnesium, phosphorus, potassium and iron: in particular 55% fat, 25% protein and 20% sugar. And although there are still no exhaustive scientific studies on the benefits of almonds, it is believed that thanks to the presence of polyphenols, natural antioxidants, they are capable of slow aging especially fighting wrinkles. The presence of phytosterols and fibers helps against cholesterol. But, and is perhaps one of the lesser known features, almonds for the content of folic acid they are suitable for pregnant women. While for the richness of minerals they are effective against osteoporosis and thanks to a small amount of laetrile they also perform anticancer functions. Another characteristic not to be overlooked of almonds is that they do not contain gluten therefore they are particularly sought after in the preparation of food by those suffering from celiac disease.
Never, however, abuse almonds: being made up of fat and sugar, exaggerate can lead to accumulate a few extra pounds. In general it is not advisable to exceed 8-10 almonds a day.

Almond milk, flour and oil

Almond milk it is one of the most popular beverages among the Mediterranean countries. Thanks to the qualities of this seed, almond milk is one particularly energetic drink: it is a sort of sweet syrup that is obtained from almond paste, served lengthened with very fresh water.
Almond flour it is obtained from shelled and peeled almonds. Often the seeds are ground that cannot be easily marketed because they are broken in the harvest. However, the advantage of almond flour is that in the process of chopping and reducing into powder it does not lose its nutrient capacity and its energy values ​​so the flour has become a excellent ingredient for baked and confectionery products. Mixed with sugar, this flour allows you to prepare almond paste, which is used in particular to decorate or cover cakes, but it is also renowned for the preparation of a typical sweet like macaroons. Mandole flour with the addition of sugar and water is also the basis of marzipan, also known as royal pasta.
Almond oil: The properties of this fruit do not stop on the food side but continue on that too aesthetic. The oil extracted from this precious seed is in fact owned moisturizers and emollients therefore very useful for dry skin but also against stretch marks and finally thanks to the richness of vitamins it is considered essential to reinvigorate the hair especially those prematurely white or affected by dandruff.

well-being properties and variety of the most popular dried fruit – Italian Cuisine

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They are a healthy snack, with or without shell, and become an ally for a healthy break. Science has confirmed this for a long time nuts and the walnuts in particular they are beneficial to health. Eat three nuts a day it is good for the heart, it reduces the incidence of cardiovascular diseases and cholesterol, thanks to the presence of "good" omega3, omega 6 and arginine fats. They are also an important source of antioxidants due to the presence of vitamin E, but also B1 and B6. In short, walnuts are authentic superfood, a panacea for our well-being.

Among the best-selling nuts

171820Walnuts are the best-selling nuts in Italy, and according to the latest report by Nucis Italia, an association of the main companies in the sector, it is estimated a consumption of about 50 thousand tons, practically a tenth of the European one.

Of Persian origins, walnut has been cultivated in Italy since Roman times, but production has suffered a certain decline over time. In recent years, given the decidedly growing consumption trend, attention has also returned to those Italian regions traditionally suited to this production, including Campania, Lazio, Veneto and Emilia Romagna and the Nuts are on the rise again.

Meanwhile, new varieties of nuts from different parts of the world have also become part of our usual consumption, helping to raise world production. Some are better known both in Italy and in Europe, other varieties begin to appear on our markets only recently, but we are talking about quality and rich in nutrients.

Nuts from the world

171823The pecan nuts, originating in the southern United States and Mexico, they have a rich and buttery taste that makes them one of the favorite ingredients in the kitchen and pastry of the United States. Pecan nuts production is expected to increase by 10% compared to last year, which is important for understanding market trends.

The macadamia nuts, coming from Australia, have a sweet and delicate taste, are rich in minerals, vitamins and monounsaturated fatty acids and therefore with multiple beneficial properties. But, look at the calories of these oil seeds. They are quite widespread and the total yields of macadamia nuts even increase by 19%.

The Brazil nuts, very famous, arrive directly from the heart of Amazonia. Rich in selenium, a powerful antioxidant, they have a flavor that is very reminiscent of coconut. They are to be consumed without excess, as it is a very caloric food. Among the many benefits are the thyroid, mood, digestion and the immune system.

Lesser-known varieties

171829The red walnuts, similar in every way to the common walnut, differ in the red kernel. The taste is delicate and very oily, they are the result of a natural cross between the common walnut and Persian walnut. It is a particularly rare variety and therefore also with a rather high cost on the market.

The Mongongo nuts, sweet and nutritious, they are a precious and widespread fruit in Namibia and in south-western Africa where they are a food very consumed by the local population. A precious oil for cosmetic use is also extracted from these nuts.

The Kemiri nuts, or candle nuts, a variety native to Indonesia, rich in oils, is widely used both in cosmetics and in local cuisine. The large amount of oil present in these nuts allows it to be used as candles (that's why the name nuts candle).

Mariacristina Coppeto
March 2019

Photo credits: Pixabay

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