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Description

Description

Badam Dry Fruit/बादाम: Badam Dry Fruit are blanched by putting them in boiling water and then into cold water. The skins are easily removed after this procedure.

Called Pa-tan-hsing in China, this plant was brought from Mohammedan countries, but is said now to be grown in Kansu and Mongolia. The kernel is used for coughs, flatulence, and heartburn.

As far back as 200 BC, the Chinese have used almond oil as a local anaesthetic and muscle relaxer. Chinese name is Ba Dan Xing Ren.

If you find commercial soap products too drying for your face, check in your local health food store for facial soaps and cleansers derived from almond/Badam Dry Fruit. The kernel from the almond plant provides us with one of the best face scrubs Mother Nature has to offer, as well as being an excellent emollient (softens skin).

A recent study suggests that almond oil/Badam Dry Fruit may help prevent heart disease. At the Health Research and Studies Centre in Los Altos, California, almond oil was shown to lower serum cholesterol levels in people who consumed it in place of saturated fat. According to the study, almond oil was a more potent cholesterol-reducing agent than olive oil! More studies are needed to determine if almond oil should be part of a heart-healthy lifestyle.

The Badam Dry Fruit  belongs to the same group of plants as the rose, plum, cherry and peach, being a member of the tribe Prunae of the natural order Rosaceous.

The genus Amygdales to which it is assigned is very closely allied to Prunus (Plum) in which it has sometimes been merged; the distinction lies in the fruit, the succulent pulp attached to the stone in the plum (known botanically as the monocarp) being replaced by a leathery separable coat in the almond which is hard and juiceless, of a dingy green tinged with dull red, so that when growing it looks not unlike an unripe apricot.

When fully ripe, this green covering dries and splits, and the Almond/Badam Dry Fruit, enclosed in its rough shell (termed the endocarp) drops out. The shell of the Almond is a yellowish buff colour and flattened-ovoid in shape, the outer surface being usually pitted with small holes; frequently it has a more or less fibrous nature.

Sometimes it is thin and friable (soft-shelled Almond), sometimes extremely hard and woody (hard-shelled Almond/Badam Dry Fruit.

The Badam Dry Fruit seed itself is rounded at one end and pointed at the other, and covered with a thin brown, scurfy coat. The different sorts of Badam Dry Fruit vary in form and size, as well as in the firmness of the shell. The Badam Dry Fruit is produced chiefly on the young wood of the previous year, and in part on small spurs of two and three years growth.

Badam Dry Fruit Product Details:

  • Badam Dry Fruit Weight: 200 Gram (1 Packet)
  • Delivery Time: 2-3 days.

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