Raw Almonds — Natural Turkish Shelled Kernels, Unroasted & Unsalted

Whole raw almond kernels from Turkey — shelled, skin-on, and left exactly as they came off the tree. No roasting, no salt, no oil, no additives. Just the kernel with its brown skin intact, which is how Turkish kitchens have always preferred them: the skin keeps the nut fresher and slips off easily after a short soak.

What raw means here: these almonds have not been heat-treated or seasoned. The texture is firm and dense rather than crisp like a roasted nut, and the flavor is milder and slightly sweet. If you have only eaten roasted salted almonds, raw kernels taste noticeably different — closer to the marzipan side of the almond spectrum.

In the kitchen:

• Soak and peel — cover with water for 8–12 hours, or blanch for one minute in boiling water, and the skins slide right off. Peeled raw almonds are the starting point for badem ezmesi (Turkish almond paste), marzipan, and acıbadem-style cookies.
• Almond milk — soaked raw kernels blend into fresh almond milk; raw, unroasted nuts are what the recipe calls for.
• Roast your own — toast them in a dry pan or a 160°C oven and salt to taste; freshly roasted at home beats anything pre-roasted.
• Sugared almonds — raw kernels are the base for badem şekeri, the classic candied almonds.
• Straight snacking and baking — chop into baklava fillings, granola, pilafs, or eat them as they are.

Storage: nut oils oxidize in heat and light, so keep the kernels in an airtight container in a cool, dark cupboard — or refrigerate them, where raw almonds keep their flavor for many months longer.

Sizes: 100 g, 250 g, 500 g, and 1 kg packs. The 1 kg pack suits households that soak almonds regularly or make their own almond milk.

Allergen: almonds are a tree nut. Packed where other nuts are handled.