Almonds are an increasingly popular nut used in new product introductions, such as: bakeries, hotel chains, restaurants, cuisines, and more! The rapid rise in popularity over the past several years is due to the versatility and ability of almonds to serve as a dietary substitute.

View our wide selection and different varieties of bulk almonds!

The almond industry is growing at a steady rate. Large businesses, retailers, wholesalers, and resellers have shown great interest in procuring almonds from bulk nut suppliers, growers, and bulk almond handlers. Also, new businesses, food start-ups, fast food joints, bakers, and restaurants not only love to innovate, but look for dietary substitutes. There are more than 40 varieties of almonds made available globally with distinct characteristics such as shape, granularity, size, and processing. The Almond Board of California has defined the permissible standards/ tolerances for various almond grades. This informational "Almond Grades" blog is a useful resource.

California Almonds

California almonds include a wide variety of almonds that are blanchable, primarily used in manufactured products. California-type almonds have a wide range of shell hardness, kernel shapes, skin color, and surface characteristics. As a result, they are quite adaptable and well suited for nearly any process or application.

Almond forms - there’s an almond for everyone and everything

Almonds are available in two forms, natural almonds (with skin) and blanched (without skin), across all grades - whole, sliced, slivered, chopped, diced and ground, meal, butter, etc. There are many application opportunities, and every selected form and grade adds a distinctive flavor, texture, and taste to the final product. We’ve put together an exhaustive list of applications across all forms that can help you decide on the perfect nut for you. View our wide selection and different varieties of almonds!

Whole Almonds - Natural or Blanched

  • Natural almonds: versatile and suitable for all-around use
  • Blanched: works well as an attractive garnish, either as is or roasted to bring out the flavor and color
  • Natural, roasted, or flavored snacks
  • Embedded or enrobed in chocolate
  • Ingredients for confectionery, energy bars, bakery
  • Inputs for processing

Almond Slices, Almond Flakes – Natural or Blanched

  • Topping for salads
  • Ingredient for cereal
  • Coating for savory dishes
  • Garnishing for baked goods, desserts

Almond Slivers, Almond Halves – Natural or Blanched

  • Roasted or flavored snacks
  • Ideal for stir-fries and grain dishes
  • Ingredient for baked goods, cereal
  • Texture for confectionery
  • Topping for prepared foods, salads

Diced Almonds, Chopped Almonds – Natural or Blanched

  • Topping for dairy items, baked goods
  • Works well for stuffings and coatings
  • Coating for ice cream bars
  • Filling for bakery, confectionery
  • Crust for meats, seafood

Almond Meal, Almond Flour – Natural or Blanched

  • Sauce thickener
  • Perfect for making almond butter or marzipan
  • Ingredient and filling for confectionery
  • Flavor enhancer in bakery
  • Coating for fried foods

Almond Milk

  • In morning cereal or coffee
  • Blended with smoothies

Almond Oil

  • Salad dressings
  • Non-food (e.g., cosmetics, moisturizer)

Almond Paste, Almond Butter – Natural or Blanched

  • Alternative to other spreads
  • Filling for chocolate, cereal bars, confectionery, and bakery

Please refer to the specification sheet of each grade on to understand the parameters. Each grade could have a certain percentage of damages/foreign material/moisture/ Color value and sizing in percentage terms. Roasted products also have uneven roast percentage.

For the purposes of “ready to eat” we recommend buying pasteurized/ roasted stocks.