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Almond

Fondly called the ‘king of dry fruits’, almonds are a powerhouse of essential fatty acids, fibre and protein. They are a great natural source of vitamin E, zinc and selenium. Almonds were one of the earliest domesticated fruit trees, due to “the ability of the grower to raise attractive almonds from seed. While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are a common addition to breakfast muesli or oatmeal and lot used widely in desserts. Almonds can be processed into a milk substitute called almond milk; the nut’s soft texture, mild flavor, and light coloring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Almond milk, along with almond butter and almond oil, are a versatile products used in both sweet and savoury dishes.