The
almond is a native to the Mediterranean climate region of the Middle
East, eastward as far as the Indus. It was spread by humans in
ancient times along the shores of the Mediterranean into northern
Africa and southern Europe and more recently transported to other
parts of the world, notably California, United States.
The wild
form of domesticated almond grows in parts of the Levant; almonds
must first have been taken into cultivation in this region. The fruit
of the wild forms contains the glycoside amygdalin, "which
becomes transformed into deadly prussic acid (hydrogen cyanide) after
crushing, chewing, or any other injury to the seed."
However,
domesticated almonds are not toxic; Jared Diamond argues that a
common genetic mutation causes an absence of glycoside amygdalin, and
this mutant was grown by early farmers, "at first
unintentionally in the garbage heaps, and later intentionally in
their orchards". Zohary and Hopf believe that almonds were one
of the earliest domesticated fruit trees due to "the ability of
the grower to raise attractive almonds from seed. Thus, in spite of
the fact that this plant does not lend itself to propagation from
suckers or from cuttings, it could have been domesticated even before
the introduction of grafting". Domesticated almonds appear in
the Early Bronze Age (3000–2000 BC) of the Near East, or possibly a
little earlier. A well-known archaeological example of the almond is
the fruit found in Tutankhamun's tomb in Egypt (c. 1325 BC), probably
imported from the Levant. Of the European countries that the Royal
Botanic Garden Edinburgh reported as cultivating almonds, Germany is
the northernmost, though the domesticated form can be found as far
north as Iceland.
The
coffee really brings the nutty flavor out.
Debo's
Triple Nut Butter
Copyright
2012, Debo, Christine's Pantry. All rights reserved.
Ingredients:
1 (10
oz) package whole cashews
1 (16
oz) dry roasted peanuts
1 (12
oz) package whole almonds
1
heaping teaspoon dry coffee
Directions:
Place
all ingredients in blender. Blend on high, until desire consistency.
Enjoy!
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Ooh, how lovely with the coffee added!
ReplyDeleteI haven't made like this looks wonderful
ReplyDeleteAnything Nutty is my type of snack and you have added coffee, too.
ReplyDeleteI love the combination of nuts and coffee. What a wonderful idea to combine them in a nut butter!
ReplyDeleteThis looks great with the added coffee. My husband would love it!
ReplyDeleteSupreme! I love how you slipped in a pinch of coffee too! This would be a great addition to so many recipes!
ReplyDeleteThe coffee is a really interesting touch--I love nut butters, and this one looks delicious. I'll bet the variety of nuts kicks this one up a notch.
ReplyDeleteI agree with a lot of the comments, that touch of dry coffee is very cool!
ReplyDeleteWow... that is a great combo of nuts!! I am so curious what the coffee does to the flavor... gotta try this. :)
ReplyDeleteWhy have one nut if you can have three! :D
ReplyDeleteLove the addition of coffee ! This is the first time that I've seen recipe of 3 nut butter ! Yummy !
ReplyDeleteGreat combination. Sounds great!
ReplyDeleteI haven't had nut butter in ages. Love it.
ReplyDeleteTriple nut butter? This is like, the KING of nut butters!
ReplyDeleteHi Christine, I made this last night. My family loved it. My husband and kids were all doing a happy dance.
ReplyDeleteI don't think I can get this triple Nut Butter here, sounds amazing!
ReplyDeleteOne think I always have on hand for snacking or baking is nuts. This nut butter is very unique and I love the touch of coffee in there, I will need to try this!
ReplyDeleteI never considered adding coffee to nuts. Thanks for the tip and will give this a try.
ReplyDeleteI never thought of adding coffee to nuts. Thanks for the tip I will definitely give this a try.
ReplyDeleteI never considered adding coffee to nuts. Thanks for the tip and will give this a try.
ReplyDelete