Almond
Where to find?
Alfândega da Fé, Mogadouro, Vila Flor, Freixo de Espada à Cinta
The almond is the edible seed of the fruit of the almond tree (*Prunus dulcis*), a tree that belongs to the Rosaceae family. There are two main types of almonds: sweet almonds and bitter almonds. The sweet variety is the one we normally consume, while bitter almonds, due to their high hydrocyanic acid content, are rare and generally used in extracts or very specific products, after appropriate treatment.
Almonds are an excellent source of nutrients. They are rich in protein, healthy fats (especially monounsaturated fatty acids), fiber, vitamins (such as vitamin E) and minerals (such as magnesium, calcium and potassium). Additionally, they have antioxidant properties, which help combat oxidative stress and promote cardiovascular health.
Almonds can be consumed in a variety of ways: raw, roasted, powdered (as almond flour), in butter, or even in derived products such as almond milk and oils. They are also widely used in pastry and confectionery, especially in recipes such as cakes, pies, cookies and sweets.
In addition, almonds have several beneficial properties for health, such as:
Heart health: Their content of unsaturated fatty acids helps reduce LDL cholesterol ("bad" cholesterol).
Weight control: Despite being high in calories, almonds help you feel full and can help you control your weight.
Blood sugar regulation: They can help control glucose levels, making them a good option for people with diabetes.
Bone health: The calcium and magnesium present in almonds contribute to bone health.
Description of the Trás-os-Montes Almond
The Trás-os-Montes almond is a dried fruit of great importance in the gastronomy and culture of the region. Known for its quality and flavor, almonds are grown in several varieties that adapt to the region's climate and mountainous soil.
Almond Species in Trás-os-Montes
Almonds from Trás-os-Montes belong to the Prunus dulcis species and include varieties such as: Ferragnes: Known for its resistance to diseases and for its high-quality almonds with a mild flavor.
Ferraduel: It has a hard shell and is ideal for long-term storage.
Lauranne: An early variety, with good productivity and balanced flavor.
Guara: Popular for its adaptability and medium to large sized almonds.
Seasons and Regions
Almond harvesting generally takes place in late summer, between August and September. The main production areas in Trás-os-Montes include municipalities such as Alfândega da Fé, Mogadouro, Vila Flor and Freixo de Espada à Cinta. These regions benefit from a Mediterranean climate with hot, dry summers, ideal for growing almonds.
Types of Existing Species
Sweet Almond (Prunus dulcis): This variety is the most common and is appreciated for its mild, slightly sweet flavor. It is used in various culinary preparations.
Bitter Almond (Prunus amygdalus): Although less common, this variety has an intense flavor and is mainly used for the production of oils and essences. It should be consumed with caution due to the presence of toxic compounds in large quantities.
Distinctive characteristics
Trás-os-Montes almonds are recognized for their thin, easy-to-break shell, as well as their fleshy, tasty interior. Sweet almonds stand out for their crunchy texture and sweet flavor, while bitter almonds are more oily and intense.
Harvesting Seasons
Almond harvesting in Trás-os-Montes generally takes place between August and September, depending on weather conditions. Almonds are harvested when they reach maturity, at which point the shell naturally opens.
Cultivation Regions
Almonds are cultivated in several locations in Trás-os-Montes, with the following areas standing out:
Mirandela: Known for the production of high-quality almonds.
Vila Flor: Region that stands out for the diversity of cultivated varieties.
Carrazeda de Ansiães: Famous for its tradition in almond production.
Culinary Adventures with Alheira: From Tradition to Innovation
Alheira is an extremely versatile sausage in the kitchen, and can be enjoyed in many different ways. The most common way to eat it is fried or baked in the oven, accompanied by French fries, white rice and a fried egg 2. However, in the Trás-os-Montes region, it is traditionally boiled or grilled and served with boiled potatoes and seasonal vegetables, such as turnip greens or kale 1. It can also be enjoyed as a snack, served plain or accompanied by bread 2.
In addition to traditional preparations, Alheira lends itself to more creative and modern culinary uses 3.
Its soft filling and the ease with which the skin is removed make it an excellent ingredient for filling puff pastry or filo pastry.
It can also be used to stuff squid, offering a tasty alternative to the traditional rice and chorizo filling.
Alheira can also be used as a pizza topping, adding a regional Portuguese touch, in scrambled eggs for a hearty breakfast, or in sautéed pasta for an unexpected touch.
An example of a more innovative use is the "Alheira Tagliatelle" with leeks and mushrooms, inspired by Italian cuisine.
When using Alheira as the main ingredient, rather than as a filling, it is recommended that it be well fried in a pan to obtain a crispy texture 3.
Alheira's ability to adapt to different preparation methods and be incorporated into dishes ranging from traditional to innovative demonstrates its versatility and its appeal to a wide range of palates and culinary preferences. The evolution in the ways it is consumed, from the simplest and most traditional preparations of Trás-os-Montes to the most common and modern presentation, reflects its enduring popularity and the way it has adapted to contemporary tastes.
