23 Types Of Almonds (With Photos!)

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From almonds grown in Texas to those grown in California, we are covering 23 types of almonds in this comprehensive guide to almond varieties!

What Are Almonds?

Well lets just stir things up right away. Almonds are not a type of nut. They are the seed of a fruit that comes from almond trees. They are a stone fruit (like a cherry, plum, or peach). They all have a fleshy fruit surrounding a pit on the inside. For culinary purposes, however, most people consider almonds nuts.

Almond Flavor Characteristics

Almond Taste: Almonds have a natural sweetness that is often described as mild and subtle. This sweetness is one of the reasons why they are a common ingredient in desserts, snacks, and baked goods. They also have a rich, nutty flavor that is more pronounced when they are roasted or toasted. This nuttiness makes them a popular choice for almond butter and almond-flavored products.

Almond Texture: The texture of almonds is best described as creamy. When you bite into a raw or roasted almond, you’ll notice a pleasant creaminess in its texture, especially if they are fresh. This creaminess enhances their overall taste and mouthfeel.

Almond Aroma: The aroma of almonds is another important aspect of their taste experience. While their aroma is not overpowering, they have a fragrant, nutty scent that can be quite enticing, whether you’re eating them plain or using them in cooking.

Ways You can Buy Almonds

Unless you go to a specialty market, your grocery store is only apt to have a few different types of almonds. They may, however, have almonds prepared in a variety of ways to include:

In Shell: These are just plain almonds exactly as they come, in their hard shell.
Kernel: The part we eat is the kernel of the seed. These can either come natural (unprocessed) or blanches (brown skin removed).
Slices or Flakes: Thinly sliced and either natural or blanched, these are great for topping salads or garnishing desserts.
Almond Paste or Almond Butter: This is made by roasting almonds before milling them into a paste. You can easily make homemade almond butter.
Almond Flour: This is a high-quality alternative to wheat-based flour particularly for those limiting their carbs and those seeking to lower the glycemic index of their foods.
Protein Powder: There are quite a few almond based protein powders on the market. They tend to have a slightly lower percentage of their calories coming from protein, but are generally higher in fiber and healthy fat than other powders. They are a good option for those on a vegan diet who want to add protein to their diet.
Milk: Almonds in water are pulverized then strained to create a delicious milk substitute. Almond milk can be lower in calories with as little as 30 calories per cup, and is a good option for those with lactose intolerance. You can easily make your own homemade almond milk.

What Are Activated Almonds?

Before we get into all the types of almonds, we need to touch on one more topic – activated almonds. These are almonds that have gone through a soaking and dehydrating process which makes them easier to digest and allows you to more readily absorb the nutrition in the almonds.

Almond Trivia

How much water does it take to grow a single almond? Scroll to the bottom for the answer!

Different Types of Almonds

Aldrich Almonds

Aldrich are California-grown almonds that grow from medium to large size with the typical elongated almond shape. They are a great snacking almond because they are sweet and buttery. They are also used in baking, confectionery, and as a topping for salads or yogurt.

All-in-One Almonds

All in one almond on a white background.

The all-in-one is another variety of California almonds. They are medium-sized almonds with a classic oval shape. These are sweet, nutty flavored almonds with a nice crunch. These are good almonds for snacking, backing, and making almond butter. As just a side note of interest, this variety is self-pollinating. This makes them a good option if you want to plant your own tree and makes them popular with small orchards.

Butte Almonds

These are also called Padre almonds, named after the Franciscan Padres who brought almonds to California in the 1700s. They are still predominantly grown in California. They are medium-sized, round to oval, and have a pleasant flavor that is a balance of sweet and nutty.

Butte almonds are heavily used in the commercial production of almond milk, or “almond drink” as the US Dairy industry would have us call it. They are also used to make almond-based products like almond flour and almond paste.

Carmel Almonds

Carmel almonds are a fairly newly developed type of almond that was only introduced in California in 1966. They quickly took hold there and are now also grown in Israel. They are on the small side but are sweet and nutty-flavored with a pleasant crunchy texture. This makes them a good snacking almond, great roasted or blanched. They are also used heavily in the production of almond paste and almond-based desserts like marzipan and almond brittle.

Casselman Almonds

Yet another California almond, these almonds are medium-sized with a classic almond shape. They have a sweet and mild flavor, making them a good choice in your recipes. They are commonly used in baking, confectionery, and as a topping for cereals and salads.

Ferraduel Almonds

This is a French almond developed by The French Institute For Invertebrate Enhancement. That is almost scary sounding, and I am picturing sea life more than almonds. This shows, however, that a lot of work goes into perfecting almonds.

They are medium-sized almonds with a bit more of a rounded shape than other almonds though that is hard to discern from the photo. They have a rich, sweet flavor with a pleasant crunch. Ferraduel almonds are used for snacking, baking, and making almond-based spreads.

Ferragnes Almonds

Ferragnes almonds are a French almond that is also grown in other Mediterranean countries like Spain, Italy, and Greece. They were introduced in Bordeaux, France in 1966. They are medium to large, elongated, and thin-shelled. They are mostly sold as snacking almonds because of their wonderful flavor, which is not as sweet as some other varieties. They are also used fairly extensively in desserts which was probably the intent of the French horticulturists who developed them. Almond cakes are a popular use. are often made using them.

Fritz Almonds

Fritz almonds are grown in California, particularly in the San Joaquin Valley region. Fritz almonds were introduced in 1969 by Burchell Nursery, but we believe they were actually a natural cross between Mission and Drake almonds, vs an almond developed by human intervention. This is fairly common in nature as many fruits and vegetables are hybrids developed by nature. They are medium-sized with a classic oval shape but a semi-hard texture. They have a sweet, nutty flavor.

Green Almonds

Green almonds are not a specific almond variety, but just the term for and color of young almonds harvested before they fully mature. Almonds are often harvested this way around the world. They are distinctly different from the mature almonds we snack on. As the photo suggests, they have a fuzzy green shell, and a soft jelly-like interior. They are tart and a bit sour.

While we don’t use green almonds much in the USA, they are commonly used in Middle Eastern and Mediterranean cuisine, either as a salted snack or mixed into salads.

Independence Almonds

Independence almonds are a very recently developed almond introduced (and patented) by Zaiger Genetics in Modesto, California in 2008. Growers took to them quickly and they are now the 4th most grown almond in the USA, primarily grown in California. They have a slightly elongated shape, are average-sized, have a sweet, mild flavor and a crunchy texture, and are known for their consistently high quality. This has led to them becoming a heavily exported almond. You can use these almonds in all the same ways you might others. Give them a try in these homemade larabars.

Jordan Almonds

Jordan almonds are a type of almond candy, rather than a specific almond variety. They are traditionally associated with weddings and other celebrations. Jordan almonds have been coated in a colorful candy shell which is generally crunchy, while the almond inside is sweet and nutty. The tradition of giving Jordan almonds at weddings dates back centuries and is thought to symbolize the bittersweet nature of marriage. Well that is a downer. Nothing says congratulations like a candy to symbolize marital strife.

Lonestar Almonds

You might think that with a name like Lonestar, this almond variety would be grown in Texas, but no such luck. California’s hold on the almond industry includes these as well. They are typically medium-sized with a smooth, slightly wrinkled surface and a sweet, nutty flavor.

Mamra Almonds

Mamra almonds grow in Iran, Afghanistan, and India. They are known for their high oil content which is about twice that found in California almond varieties. They provide a heavy dose of healthy fats that many people want when they eat almonds as a snack. The thing is, they are one of the most expensive almonds you can find!

Mission Almonds

Mission almond is a classification that includes several sub-varieties we cover here, like butte, Fritz, and padre. They are small, dark brown, and can be almost black. They have a rich, intense almond flavor that is enhanced when roasting. They are often used in making almond paste and marzipan due to their strong flavor and dark color. Did we say they grow in California? Well, actually, California produces 80% of the world’s almonds, so yep, they are Californian.

Ne Plus Ultra Almonds

As California almonds go, this is a relatively old variety developed in the early 1900s. Almonds came to California in the 1840s, and over time growers have developed many new varieties trying to perfect taste, yields, storability, etc. They are known for their sweet and delicate flavor with a slightly crisp texture.

Nikita Almonds

Nikita are large almonds with a rich flavor. They make good snacking almonds, and they are often used to make almond milk as well.

Nonpareil Almonds

A single nonpareil almond on a white background.

Along with Mission and Californian, nonpareil is a major almond classification. The subvarieties of nonpareil are California’s most grown almonds and arguably the most popular almonds in the world. Nonpareil is French for “having no equal,” which is generally how these almonds are viewed. Carmel, Peerless, and Sonora are varieties of nonpareil almonds.

They are flat, sweet almonds with a lighter shade than others and are considered the benchmark for almond quality and flavor. Nonpareil almonds are widely used in both sweet and savory dishes. They are commonly used in baking, confectionery, and as a topping for salads and yogurt.

Peerless Almonds

Peerless almonds are grown in Australia as well as California’s Central Valley. These almonds are medium-sized and have a slightly pointed, oval shape. They are known for their sweet and nutty flavor, which is less intense than some other varieties.

Ruby Almonds

The ruby almond is another product of California’s Central Valley. It got its name due to its reddish tint after processing. Ruby almonds are medium-sized sweet almonds with a slightly fruity flavor and just a hint of cherry flavor. This is, obviously, a pretty unusual taste for an almond, but makes them a good option for desserts. Ruby almonds are often eaten as snacks and are used in desserts and confectionery due to their unique flavor.

Ruby-Cabernet Almonds

Ruby-Cabernet almonds, a California product, are known for their distinctive ruby-red skin and sweet, rich flavor. They have slightly thicker skin compared to some other almond varieties.

Sonora Almonds

Sonora almonds are predominantly grown in Mexico, parts of Australia, and, of course, California. They are known for their smooth, tan-colored shells and sweet, mild flavor. They are delicate and slightly buttery.

Texas Mission Almonds

Despite the saying “Everything is Bigger in Texas,” this Texas-grown almond is smaller in size compared to some other varieties. It has a tan-colored shell and a nutty and slightly sweet taste. They are often used as a snack almond but are also popular in a variety of traditional Texan recipes.

Tuono Almonds

Tuono almonds are primarily grown on the Italian Island of Sicily. They are hard-shelled almonds with a mildly sweet taste compared to the sweet varieties of California. They are hand-picked and used in many Italian cuisines. They are chopped and sprinkled on salads and used in pastries, biscotti, and amaretti cookies.

Origin and History of Almonds

Almonds likely originated in the region that now includes Iran, Afghanistan, and surrounding areas in the Middle East. Almonds were among the earliest cultivated tree nuts and have been a part of human diets for millennia. We believe they have been cultivated for over 4,000 years, and were likely picked wild before that. The ancient Egyptians left evidence of their consumption of almonds, and they are mentioned in the Bible as a prized food.

Almonds spread to the Mediterranean region, where they thrived in the arid climate. The Romans are believed to have been particularly fond of almonds, and they introduced almond trees to various parts of Europe during their expansion (1,800 – 2,000 years ago). During the Moorish occupation of Spain in the 8th to 15th centuries, almond cultivation and processing techniques were further improved, resulting in some of today’s almond varieties. Almonds were introduced to the Americas by Spanish explorers and missionaries in the 18th century, and in the 1840s reached California, where they grew well.

Almond Production

Today, almonds are one of the most popular and widely cultivated nuts in the world. The United States, particularly California, is the largest producer of almonds, accounting for the majority of global almond production. Actually, it isn’t even a race because California produces over 80% of the world’s almonds.

California almond farming has recently come under scrutiny because growing almonds is incredibly water-intensive, and California’s water shortages are well documented. However, many almond growers have adopted more sustainable practices, including efficient irrigation systems and the use of almond shells as a renewable energy source.

Trivia Answer

It takes 1.1 gallons to grow 1 almond or 1,900 gallons per pound.

This wraps up our look at different almond varieties. We hope you found something you can use, and as always, happy cooking!