Mission Almonds are one of the most common varieties of almonds. They are wrinkled & are a deep brownish-red hue, and have a stronger flavor.
These are FRESHEST you can get, TRULY raw, unpasteurized nuts NEARLY ORGANIC, straight off the tree from the small farm in CA to us!
NO Steam or chemical pasteurization:
(the law is that it has to have one or the other done to sell almonds, BUT there's a loophole we use--if we buy in small amounts per customer then we can get around this silly law which is what we do!)
NO Herbicides (he uses a weed whacker!)
NO Fumigants (most spray the nuts right before shipping in addition to whatever other pesticide/herbicides they use)
NO Crazy chemicals (he sprays a very mild pesticide ONCE when the shell is still on because of a deadly moth & that's it--NOT true for all other nuts--even those labeled as 'raw, natural, etc')
*Grocery store nuts are 1-2 years old, resulting in a loss of nutrition by 80-90%! These have 100% of their nutrition when they arrive!
*Store in fridge or freezer for maximum nutrition
***We MUST meet our minimum order of 1000lbs so tell all your friends & neighbors--prices include shipping***
Nutty FAQs
What is the difference between a raw nut and a pasteurized nut? An article by NPR does a great job explaining why it is deceptive when stores label unroasted nuts as being raw. Broad regulations on almonds prevent consumers from receiving a truly raw product. “All California almonds — which would be virtually all the almonds in the country — are either heat-pasteurized or treated with a fumigant. The processes, which have been required by law since 2007, are intended to prevent foodborne illness. But almond aficionados say the treatments taint the flavor and mislead consumers.” This article goes on to say that pasteurization changes the texture and flavor of a nut. Raw nuts have a richer taste and smoother texture. Pasteurization can also kill the living enzymes in the nut making it impossible to sprout. Not only does pasteurization diminish the nutritional potential of a nut, the chemicals used in fumigation are known carcinogens.
What else makes these nuts so special aside from being raw? These nuts are not organic but they do come from a small nut ranch where the owner does 99% of the work himself. One light spray is done once a year when the crop still has the husk on the seed. This is done to deter a certain moth from destroying the whole crop. The nut is very well protected inside the husk during this spray. Plus, a responsible rancher is spraying very lightly by hand, not by machine. No pesticide or herbicide is used for weed control between the rows of trees. Instead, they use weed wackers and tillers to keep the ground clear. Don’t forget, these nuts are shelled when you receive them which makes them easy to use.
How are we able to get these nuts at such a great deal? Although the law requires almonds to be pasteurized, the FDA contains an exception allowing a farmer to sell small quantities of nuts to an individual at his property. We are simply sending a representative to our friendly farmer (who prefers to remain anonymous) to purchase the nuts in our names. It's a lot easier (and cheaper) than all of us taking a roadtrip right at harvest time. This is why we require your full name, address, and phone number for the farmer’s records.
What is the best way to use raw nuts?
The reason you want raw nuts is because the healthy fats and vitamins have not been destroyed by high temperatures or chemicals. Therefore, you want to use them in a way that preserves the raw nutrition. Regardless of how you end up eating the nuts, the best way to maximize their nutrition is to first soak your nuts. Here is a great article that explains why and how to do this.
What other ways can I use all my nuts?
ALMOND MILK:
Soak 1 cup of nuts overnight. Rinse and put in a high-speed blender with 4 cups of water. You can add vanilla extra or a bit of maple syrup if you’d like. Blend until smooth and creamy. Strain liquid through cheesecloth or a nut milk bag. Store in the fridge and enjoy! This makes a great dairy replacement and is much cheaper (and has less fillers) than store bought nut milk.
NUT BUTTER:
Making nut butter is the easiest with a high-speed blender, but it is possible with a food processor. It just takes 20 minutes instead of 1. If you’re blending raw nuts you’ll need a little additional oil. Roasted almonds will release more natural oil so you won’t need to use additional oil. Either way, simply blend room temperature nuts until smooth! SO EASY!
Cited Resources and Other Useful Links!
http://www.almonds.com/processors/processing-safe-product/fsma#tc-pasteurization https://www.cornucopia.org/almond/Almond_Fact_Sheet.pdf
https://barerootgirl.com/nourish/2014/10/25/how-to-sprout-almonds/
https://www.npr.org/sections/thesalt/2015/05/19/407760579/what-does-raw-mean-when-it-come s-to-almonds-you-might-be-surprised
