How do I know if my almonds are raw? The surprising truth about pasteurization

November 27, 2025 •

4 min read

Since a 2007 USDA rule made pasteurization mandatory for most almonds sold in North America, the term 'raw' on a package no longer means unprocessed. This regulatory change was enacted to prevent foodborne illness outbreaks. So, how do I know if my almonds are raw in the truest sense?

Quick Summary

This article clarifies the confusing "raw" labeling on almonds. It details the methods of pasteurization, explains how to identify truly unpasteurized varieties, and explores the sprouting test.

Key Points

Decoding "Raw": The term "raw" on commercial US almonds often refers to pasteurized nuts, not truly unprocessed ones.
Pasteurization is Standard: By USDA law, most California almonds sold commercially in the US must undergo pasteurization to kill pathogens.
Sprout to Test: The most definitive way to test if an almond is truly raw and unpasteurized is to see if it can sprout after soaking.
Chemical vs. Steam: Conventional almonds may use chemical fumigation (PPO), while organic ones use steam pasteurization.
Seek Unpasteurized: To find truly raw almonds, look for imported European varieties or purchase directly from farmers.
Flavor and Texture Cues: Unpasteurized almonds often have a creamier, nuttier taste and less brittle texture compared to heat-treated nuts.

The Deception Behind "Raw" Almonds

For many, "raw" implies completely unprocessed, straight from nature. However, for a vast majority of almonds sold in the United States and Canada, this is simply not the case. Following two Salmonella outbreaks in the early 2000s, the USDA mandated that all almonds sold in North America must undergo pasteurization. The only exceptions are for small-scale farmers selling directly to consumers. This means that even if a package is labeled "raw," it has likely been treated to kill potential bacteria. For consumers seeking truly unprocessed almonds, this can be misleading and frustrating, as the term "raw" is not legally regulated in this context. To find truly unpasteurized almonds, one must look for specific sourcing, usually involving smaller growers or imported European varieties. These are the only varieties that maintain the full, natural integrity often sought by raw food enthusiasts.

Pasteurization Methods: What’s the Difference?

Almonds are subjected to one of two primary pasteurization methods, each with a different impact on the nut. The method used can also depend on whether the almonds are certified organic or conventionally grown.

Conventional Pasteurization: Propylene Oxide (PPO)

Method: A chemical fumigation process using propylene oxide (PPO) gas to sterilize the nuts.
Controversy: PPO is considered a potential carcinogen by some health advocates and is banned for food use in many countries, including Canada and the European Union.
Labeling: The use of PPO does not have to be disclosed on the packaging, though it cannot be used on organic almonds.

Organic and Common Pasteurization: Steam Heat

Method: Almonds are briefly exposed to a high-temperature steam bath, often in a vacuum, to kill surface bacteria.
Effect: While generally considered safer than PPO, this process still uses heat that can impact the enzymes and nutritional profile of the nut, though to a minimal extent according to industry testing.
Labeling: This is the mandatory pasteurization method for all USDA-certified organic almonds and is widely used for conventional varieties as well.

The Ultimate Test: The Sprouting Method

For those who need to know with absolute certainty if their almonds are truly unprocessed, the sprouting test is the gold standard. If an almond is truly raw, it is a living seed with the potential to sprout and grow. Pasteurization, particularly heat-based methods, effectively kills this germinating potential.

To perform the sprouting test:

Soak: Place a handful of almonds in a glass bowl and cover them with filtered water.
Wait: Cover the bowl with a cloth and let it sit for 8 to 12 hours.
Rinse: Drain and rinse the almonds thoroughly.
Repeat: Keep the almonds in a well-ventilated container, rinsing them every 8 to 12 hours.
Observe: A truly raw almond will begin to swell and may develop a tiny tail-like sprout within 2 to 3 days.
Results: If they do not sprout, they have been pasteurized, regardless of what the label says.

Where to Find Truly Raw, Unpasteurized Almonds

Since the 2007 regulation, finding truly unpasteurized almonds requires specific sourcing efforts. Your best options are:

Direct from the Farmer: Locate a local farmer's market or roadside stand selling almonds directly. Small growers are exempt from the pasteurization mandate for these direct-to-consumer sales.
Imported European Varieties: Many retailers specializing in raw and health foods import their almonds from Europe (primarily Spain or Italy), where these strict pasteurization laws do not apply. Look for specific "European" or "unpasteurized" labels.
Specialty Online Stores: Several online vendors cater specifically to the raw food community and source their almonds from international suppliers or directly from exempt domestic farms. Be sure to check their sourcing details.

Physical Characteristics of Raw vs. Pasteurized Almonds

While subtle, there are differences in the appearance, taste, and texture of raw versus pasteurized almonds that a discerning consumer might notice. This table compares the typical characteristics of three common almond forms.


Feature	Truly Raw (Unpasteurized)	Pasteurized ("Raw" in US)	Roasted
Appearance	Skin is matte, dry, and natural-looking; free from scratches or dullness.	Often appears duller or slightly discolored on scratched areas due to steam.	Brown to dark brown, with a toasted finish.
Texture	Firm and dense, with a creamier mouthfeel.	Crunchier and more brittle than truly raw nuts.	Very crunchy, often brittle and dry.
Flavor	Naturally sweeter, with a rich, nutty flavor.	Less rich, often described as slightly more bland or subtle than truly raw nuts.	Intensified, toasty, and nutty flavor.
Aroma	Subtle, fresh, and slightly sweet.	Mild, sometimes with a faint residual aroma from processing.	Strong, appealing, and toasty aroma.

Conclusion

Understanding how do I know if my almonds are raw is more complex than simply reading the package. Due to federal regulations, most almonds labeled "raw" in North America have, in fact, been pasteurized through either steam or chemical processes. The most reliable method for determining true rawness is the simple sprouting test, as only living, unprocessed almonds will germinate. For those committed to a truly raw food diet, seeking out imported unpasteurized varieties or purchasing directly from small farmers are the only ways to ensure you get a genuinely uncooked product. For more information on almond processing, you can consult the Almond Board of California's processing safety page. Ultimately, knowing your source and being prepared to test the product are key steps for any raw almond enthusiast.

Where to find truly raw almonds

Visit local farmer's markets and ask vendors directly about their pasteurization process and sourcing.
Search online for specialty food retailers that explicitly label and guarantee their almonds as "unpasteurized" or sourced from Europe.
Consider direct purchasing from individual growers who are exempt from the federal pasteurization mandate for roadside or farm-direct sales.
When buying, look for clear indications of European origin, as these are not subject to the same regulations as US-grown almonds.

Frequently Asked Questions

No, due to a 2007 USDA mandate, almost all commercially sold almonds in the US are pasteurized, even if they are labeled 'raw'. The 'raw' label refers to an almond that hasn't been roasted or blanched.

There are two main methods: conventional almonds may be treated with the chemical propylene oxide (PPO), while organic almonds must be pasteurized using steam. Other methods like oil or dry roasting are also used.

Yes, the most reliable method is the sprouting test. Soak your almonds in water for a couple of days. If they begin to swell and produce a small tail-like sprout, they are truly raw and unpasteurized.

Steam pasteurization uses heat and moisture, while PPO is a chemical fumigation process. PPO is banned in many countries for food use, and steam pasteurization is the only option for organic almonds.

To ensure you are getting truly unpasteurized almonds, you should seek them from sources not subject to the US regulations. This includes imported European almonds or buying directly from small, independent farmers.

Yes, many consumers report a noticeable difference. Unpasteurized almonds are often described as having a richer, creamier texture and a sweeter, more natural nutty flavor.

The pasteurization regulation was implemented to address rare but serious Salmonella outbreaks. Unpasteurized almonds carry a small risk of bacterial contamination. However, many people consume them safely, particularly if they are sourced from reputable growers with good handling practices.

Pasteurization, especially heat-based methods, can cause minor changes to nutrients like heat-sensitive vitamins and antioxidants. However, the almond retains most of its major nutrients like healthy fats, protein, and fiber.