The Ayurvedic method to unlock the full nutritional profile of Mamra Badam.
While you can eat Mamra Almonds raw, Ayurveda highly recommends soaking them overnight. Soaking removes phytic acid (an anti-nutrient in the almond skin) which inhibits mineral absorption, and it releases the enzyme lipase, which aids in fat digestion.
Take 5 to 7 Mamra almonds and rinse them quickly under running water to remove any surface dust.
Place the almonds in a small glass bowl and cover them completely with filtered water. Ensure there is enough water as the almonds will swell.
Cover the bowl and leave it at room temperature overnight (for at least 8 to 12 hours).
In the morning, drain the water. The almond skin will now slip off easily when pinched. Peeling the skin is crucial as it contains the phytic acid and tannins.
Eat the peeled almonds first thing in the morning on an empty stomach for maximum nutrient absorption and sustained energy.
The soaking water contains the leached phytic acid and tannins from the almond skins, which are anti-nutrients. It should always be discarded.
It's best to soak only what you will consume that morning. If you soak too many, you can peel them and keep them in an airtight container in the fridge for up to 2 days.
High-Oil Mamra Almonds - 250g
Direct from Kashmir Farmers