So fragrant, I didn’t even recognize them. “Try one,” someone said to me. “Mmmmm! So good! What are they?” “Almonds!”
Almonds! Still in their shells. The tip of the shell was usually split open slightly so you could put your thumbnail in there and split them all the way open. In the photo above, the five nuts on the left are the almonds still in their shells. The lone one on the right is an almond de-shelled.
They taste like heaven.
A barely perceptible dusting of savouriness on the outside – so subtle that I’m not sure if they’ve been flavoured or not; it really just tastes like this is all-natural almond goodness – you barely register the savoury scent when it morphs into the (mostly) sweet (slightly) bitter taste of almond skin, and then you bite into the nut: the words vanilla, milk, and sweet again come to mind, but there is no word for the aroma that lingers like incense on your tongue, rolling around inside your mouth, long after the nut is gone.