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In January the almond trees on the Sierra Espadan north of Valencia are in blossom, and the moutains are covered in a haze of white and pink. At this time of year there is a similar scene in many regions along the Spanish Mediterranean coast, since the majority of Spanish almonds grow from Tarragona via Valencia to Malaga. They also grow in the Andalusian hinterland near Granada and Almeria as well as on the Balearic Islands. On average Spain harvest 33,360 tons of almonds year after year. A large proportion of these are exported.
The almond tree is a robust, long-lived plant that blossoms every year. The Roman Agronom Columela said that all this tree requires is hard dry ground. The almonds in Valencia are cultivated on such ground and are harvested in August and September. Unlike oranges which have to be watered regularly, the almond tree is extremely undemanding. It gets the moisture it requires through roots which extend deep into the ground. |
An almond tree is best grown from the bitter almond. Young trees have a smooth, light brown trunk which becomes increasingly darker and gnarled with the passage of time. In order to develop new varieties and achieve good quality, almond trees are as a rule grafted. Wild forms of the almond, as well as sometimes peach or apricot trees, are used as the rootstock. When the fruit is ripe its external hairy fruit layer splits open and the almond kernel appears. Before the fuits fall, farmers spread large cloths under the trees to make it easier to collect them. After being harvested the almond kernels are broken out of their shells. This used to be done laboriously by hand, but today special machines are used.
| There are numerous varieties of almonds in Spain with such pleasant-sounding names as Larguetas and Marconas, as well as Planetas and Valencias. Some are Spanish varieties that grow throughout the country, such as the long Largueta or the hear-shaped Planeta. Other varieties of almond are only of regional importance. The Marcona almond is considered by most chefs to have the most flavor due to its higher fat content. |
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Whereas today almonds are usually served as appetizers or snacks, for a long time they were an important source of protein for the rural population. They have a high nutritional value: almonds consist of 54 percent fat, and contain iron, calcium, phosphorus, and vitamin B. There is as much linoleic acid in just two almonds as there is in 2.5 pints of milk. So this polyunsaturated fatty acid is particularly beneficial to the heart and circulatory system.
Almonds are eaten roasted, fried and salted, or even coated with a layer of sugar. In addition they are traditionally used in the making of Turron, marzipan, cookies, and cakes. They can also enhance fish dishes and sauces. The almond is another integral ingredient in Spanish cuisine. |
