“Almonds popularly known as Badam in Hindi throughout India is a very delicately flavored and versatile nut when added to any dish makes it a healthy and tasty addition to both sweet and savory dishes. Almonds are available all through the year and are the freshest in mid-summer which is when they are at the peak of their season.
Almonds are a species of tree native to the Middle East and South Asia. The fruit of the almond is not a true nut but consist of an outer hull and a hard shell with the seed (nut) inside. Almonds are commonly sold shelled. Native to the Mediterranean climate region of the Middle East spread into the northern Africa and southern Europe and more recently traveled to other parts of the world.
Almonds or badam are often eaten on its own, raw or toasted is an element of various dishes. They are available in many forms like whole nut, sliced, flaked or as almond butter, almond milk or almond oil. They can be used in any sweet or savory dishes. Sweet almonds are the type that is eaten. They are oval in shape, usually malleable in texture and wonderfully buttery in taste.
In India, almonds are extensively used in Mughalai cuisine and Hyderabad recipes to make the dish rich and delicious. The badam or almond paste is the base ingredient of pasanda or qorma style curries. Badam halwa is one of the popular and favorite sweet made from almonds adding color. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface.