The market terms "raw" and "natural" are frequently used interchangeably, yet understanding their technical definitions reveals a crucial difference in how almonds are processed. While both describe almonds that retain their brown, papery skin, the distinction primarily relates to heat treatment due to U.S. regulations.
The Almond Pasteurization Mandate
In 2007, following two Salmonella outbreaks linked to raw California almonds, the U.S. Department of Agriculture (USDA) implemented a mandatory pasteurization program. This rule applies to all U.S.-grown almonds sold commercially to consumers and aims to eliminate harmful bacteria.
This is why most almonds labeled "raw" in grocery stores are not actually raw in the traditional sense of being completely uncooked. The term is instead used to differentiate them from nuts that have undergone a more intense heat process, such as roasting.
Approved Pasteurization Methods
To meet the USDA mandate, almond handlers use one of several approved methods:
- Steam Processing: Almonds are briefly exposed to a burst of steam to kill surface bacteria. This is a common method for both conventional and certified organic almonds.
- Chemical Treatment: Propylene Oxide (PPO), a chemical fumigant, is used to sanitize the almonds. While approved by the EPA, it is not used for organic almonds.
Defining Raw and Natural Almonds
When you see these terms at the store, they have distinct meanings shaped by regulation and industry jargon.
What Are Raw Almonds?
In the context of U.S. consumer goods, "raw" typically means the almonds have been pasteurized but not roasted. They are minimally processed beyond shelling and sanitizing and still have their natural skin on. The only way to obtain truly raw, unpasteurized almonds is directly from a small-scale grower at a farmers' market or farm stand, which is exempt from the mandate.
What Are Natural Almonds?
The term "natural" simply describes an almond with its brown skin intact. It does not speak to the level of heat treatment. Therefore, most almonds labeled as "raw" are also "natural." Blanched almonds, by contrast, have had their skin removed, typically with a hot water bath.
Comparison: Raw vs. Natural Almonds
Because of the overlap in commercial labeling, a direct comparison often refers to pasteurized vs. truly unpasteurized almonds or almonds with skin vs. blanched almonds. Below is a comparison focusing on the most common understanding in the market.
| Aspect | Commercially Sold "Raw" Almonds | Truly Raw Almonds (Rare) | Natural Almonds (With Skin) |
|---|---|---|---|
| Processing | Shelled, steam or PPO pasteurized, not roasted | Shelled, unpasteurized | Shelled, may be pasteurized or unpasteurized (with skin) |
| Skin | Always included | Always included | Defines the term—skin is included |
| Flavor | Mild, sweet, slightly earthy | Mild, sweet, slightly earthy | Varies with processing, but skin adds slight bitterness |
| Texture | Firm, crunchy | Firm, crunchy | Depends on processing, but skin contributes texture |
| Labeling | Labeled "Raw" or "Natural" | Only from exempted growers | Labeled "Natural" or "Raw" |
Nutritional Differences
For most consumers, the nutritional difference between commercially sold "raw" (pasteurized) almonds and true raw almonds is negligible. The primary nutritional factors revolve around the skin, which is present in both commercially raw and natural almonds.
- Antioxidants and Fiber: The brown skin of the almond is a rich source of polyphenols, powerful antioxidants that help protect cells from damage and may reduce the risk of certain chronic diseases. The skin also adds dietary fiber, which aids digestion.
- Vitamins and Minerals: Almonds are packed with vitamin E, magnesium, and other nutrients. The mild heat of steam pasteurization has a minimal effect on the overall nutritional profile.
- Enzyme Inhibitors: Raw almonds contain phytic acid, a compound that can inhibit the absorption of some minerals. Soaking almonds can help neutralize this acid and improve digestibility for some people.
Choosing the Right Almond for Your Needs
Your choice between almonds is mostly a matter of preference, culinary purpose, and processing transparency.
- For baking and cooking: Both commercially available "raw" and natural almonds are perfect for recipes. Since they are unroasted, they won't add any smoky or toasted flavor and can be used to make almond flour, butter, or milk.
- For snacking: All almonds with their skin on are nutritionally similar. If digestive sensitivity is a concern, soaking commercially raw almonds overnight can improve digestibility, much like soaking true raw almonds would.
- For purists: If you are a strict raw foodist, the only way to ensure you are getting unpasteurized almonds is to source them directly from an exempted grower. Otherwise, the nuts sold in stores are a safer, but not strictly raw, alternative.
Conclusion
The most important takeaway is that commercially sold "raw" almonds are, for all practical purposes, the same as natural almonds. Both have their skin intact and have undergone pasteurization for safety reasons in the U.S., which means they have not been roasted but are not completely unprocessed. Ultimately, the best choice depends on whether your priority is the pure, unroasted flavor, the nutritional benefits of the skin, or a truly unpasteurized product available from a select few small growers.
For more detailed information on almond regulations and processing, consult the Almond Board of California, the official body overseeing the industry.
