Eat Beat: Cracking open ‘National Almond Day’ — 10 surprising facts

Feb. 16 marks National Almond Day — a nod to one of California’s most versatile crops.

“I use almonds for almond milk and use this milk as a substitute for cow’s milk,” said Chef Troy Williams of Miss B’s Coconut Club. “This helps appease the lactose-intolerant or vegans. Milk machines for nuts are very simple, and you don’t have to soak the nuts anymore. You just blend the almonds, water, maybe a splash of vanilla, and/or maple. But it is very much a better taste than store-bought and much less expensive.”

His approach reflects how far almonds have traveled from simple snack packs and baking aisles. California’s almond industry now touches nearly every aisle of the grocery store — from dairy alternatives and gluten-free baking to skincare and global exports.

Here are 10 things you may not know about the mighty almond:

1. California dominates global production.
According to the Almond Board of California, the state produces roughly 80 percent of the world’s almonds and 100 percent of the U.S. commercial supply.

2. Almonds aren’t technically nuts.
Botanically, they’re seeds of a fruit related to peaches and apricots.



3. Bloom season begins in February.
Almond orchards across the Central Valley burst into pale pink and white blossoms in late winter — one of the state’s earliest large-scale blooms.



4. They’ve been cultivated for thousands of years.
Almonds originated in the Middle East and Mediterranean before arriving in California in the 18th century.



5. Almond milk is now mainstream.
It is one of the most widely consumed plant-based milk alternatives in the United States.



6. Almond flour is a baking staple.
Many recipes use almond flour as a gluten-free base for cakes, cookies, and breads.



7. Every part of the almond is used.
Hulls often become dairy feed, and shells can be repurposed for livestock bedding or renewable energy.

8. They’re nutrient-dense.
Almonds provide healthy fats, fiber, protein, vitamin E, and magnesium.



9. Almond oil extends beyond food.
It is widely used in skincare and cosmetic products.

10. Green almonds are a seasonal delicacy.
Harvested early in spring, they are softer and slightly tart, often enjoyed fresh with salt.



National Almond Day may be unofficial, but almonds remain one of California’s most influential ingredients — from orchards blooming each February to restaurant menus year-round.



Sources
Almond Board of California
U.S. Department of Agriculture
California Department of Food and Agriculture

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