Many people are unaware that there are 49 varieties of almonds grown in the United States. The major types are the Nonpareil, Mission, Carmel, and California variety.
The Nonpareil was created in 1879 by A.T. Hatch in Suisun. This type of almond accounts for 40% of the almonds produced in California, as it is revered for its high level of productivity. The Nonpareil almond is medium in size with a flat shape and smooth surface. This is a variety that continues to remain in demand among consumers.
The Mission variety originated in Texas in 1891, and it has a more intense flavor than the Nonpareil. It is also smaller than the nonpareil and has a wrinkled surface. The Mission almond’s flavor is intensified when roasted. This variety is a popular choice for snack mixes. There are even further divisions within the Mission variety, such as the Butte and Padre varieties.
The Carmel variety is a soft-shelled almond that is used mainly for blanching and roasting. It is a medium-size nut with a narrow shape and wrinkled surface. They can be used in the same manner as the Nonpareil and California variety.
California is a classification that includes numerous varieties of almonds. Included in this classification are the large Monterey and Sonora, the small Fritz and Price varieties, and the medium size, wide-shaped Peerless almond. The California classification is the type that is used most often in manufactured products as it is recognized for its adaptability.