Mamra vs California Almonds: How to Tell Them Apart by Shape

Walk down the dry fruit aisle and you will see "Mamra" on almonds at very different prices. Some of it is genuine Mamra. A lot of it is California almonds with a better label. The two are easy to tell apart once you have held both.

Shape

• Mamra almonds are small, concave and slightly boat-shaped, often a little crooked. No two look quite the same.
• California almonds are bigger, flatter, smooth and uniform, like they were made in a mould.

Skin and colour

Mamra skin is darker, rougher and more deeply wrinkled. California almonds are lighter brown with a smoother skin.

Oil

This is the real difference. Mamra almonds hold much more natural oil, often around half their weight. Press one on a piece of paper and it leaves an oily mark. They taste richer, sweeter and slightly waxy. California almonds are drier and crunchier.

Why Mamra costs more

Mamra trees grow slowly, crop lightly and are mostly grown on small family orchards in Kashmir, Iran and Afghanistan. California grows almonds on a vast, irrigated, mechanised scale. The price gap is not marketing; it is how the two are grown.

Which is better for you?

Both are good food. Mamra's extra oil makes it the traditional choice for soaking overnight and eating in the morning, for badam milk, and for making badam rogan. California almonds are ideal for baking, snacking and almond flour.

Buying tips

• Buy whole, not blanched or sliced: you cannot judge the shape otherwise.
• Check a handful for the varied, concave shape.
• Taste one: it should be rich and sweet, never bitter.
• Keep them in an airtight jar, in the fridge in summer, because the high oil content can turn rancid in the heat.