Roasted Almond Puree Organic

What does the almond skin bring to this butter?

The brown colour, and a markedly stronger taste than a butter made from blanched almonds. Kazidomi grinds whole roasted almonds here, skin included, which also brings more fibre. The result is a butter with real character, less discreet in a sweet preparation than the white version.

Whole almond butter or cashew butter?

The Kazidomi whole almond is the more assertive of the two, slightly tannic because of the skin, and darker in colour. Cashew butter is far milder, almost milky, and gives a creamy, pale result. For a neutral sauce, take the cashew; for a frank almond taste, this one.

Which allergens does the label flag?

The almond is itself a tree nut. Kazidomi adds that this jar may contain traces of peanuts, other nuts and sesame seeds, coming from the other nut butters made on the same site. The recipe itself holds nothing but roasted organic brown almonds.

Which preparations is it for?

On bread, in a milkshake or a smoothie, spread over a dessert, or worked into a sweet recipe in place of part of the fat. Its texture is smooth, neither runny nor stiff, which makes it easy to handle. The 500 g Kazidomi jar suits regular use.

Where do the almonds in this jar come from?

From Italy. The grinding and the filling are then done in the Netherlands for Kazidomi. The almonds are roasted before being ground, an operation that develops the taste without any other ingredient entering the recipe: the list stops at roasted organic brown almonds.