Raw Italian almonds
When we began our search for the perfect almonds, we had a few things in mind. Firstly, they had to taste absolutely delicious. Secondly, be raw and unpasteurized so they were as nutritious as possible. And finally, they had to be sustainably sourced from a small, independent farmer that cares deeply about their craft.
That’s exactly what we found in the farmers who grow our Organic Italian Raw Almonds. The finest flavor we’d ever tasted from farmers who know their land like the back of their hand.
We don’t stop there, though. Almonds must be harvested at a particular time of year (around August and September) which means that when you buy them, they may have been in storage for some time.
Small batch, fresher taste
Some producers heat treat their almonds, or use artificial preservatives to keep them fresh. We prefer to produce our almonds in small batches, shelling them to order. That way, the nut is kept fresh by its natural casing, with no need for interference from us.
And that’s just the way we like it.
Raw almonds or soaked almonds?
This is a common question we get from our customers. Which is better: raw almonds or soaked almonds?
Soaking almonds in water ‘activates’ them. This helps to remove phytic acid from the nut, which is an anti-nutrient and can stop you absorbing some of the healthy nutrients inside. It also kickstarts the germination process. These two things in tandem mean that your body can better access the beneficial nutrients in the nut, so you get more from every bite.
Raw almonds, on the other hand, have not been pasteurised. Heat treating can degrade some of the precious nutrients in the nut. It preserves the shelf life, but we’d rather have our nuts fresh and packed to the brim with good stuff.
So, which is better, raw or soaked almonds? Well, the two things are not mutually exclusive. You can absolutely soak raw almonds to get the very best nutritional benefits from them. However, both raw and activated nuts are great for your health.