Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Almonds and Apricot Kernels

Badam and Khubani:

Almonds and Apricot Kernels (Badam and Khubani)
Almonds and Apricot Kernels ~ for This Week’s Indian Kitchen

Apricot kernels are often called poor man’s badam (almonds) in Bharat. They look like miniature almonds and taste equally delicious. But unlike almonds, the shelf life of apricot kernels is short, they go rancid fast so it’s better to have a taste before buying. Sweet tasting version of this versatile nut is available in natural/health food stores here. Apricot kernels are great for snacking and cooking. Can be used whole, sliced, silvered or ground into a paste (to prepare burfi/halwa like sweet).

Apricot Kernels in High Valley of Hunza.

Posted by Indira©Copyrighted in Apricot Kernels,Dry Fruits, Nuts & Seeds,Indian Ingredients,Indian Kitchen (Sunday May 27, 2007 at 6:45 pm- permalink)
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