nougat is a type of soft chocolate made in Spain with Spanish almond and sold all over the world at a reasonable price. Today, Spain is one of the largest producers of almonds in the world. Almonds are regularly consumed by a large number of people who are concerned about their health because they are considered to be one of the healthiest foods available. Almonds, in general, are one of the foods that are rich in beneficial nutrients and an important source of antioxidants. The majority of the antioxidants are found in the brown layer of the almonds. Because of the many advantages it possesses, this nut is enjoyed by a great number of people. In ancient times, the Prunus amygdalus tree, sometimes known as the almond tree, was a natural plant that originated in the Middle East. Around the year 4000 B.C., numerous people in the Middle East, Asia, and Central began to cultivate almond plants. In terms of its dimensions, this tree can reach heights of between 4 and 10 metres and thrives both throughout the summer and the winter. First and foremost, the United States of America In the year 2020, the United States of America will overtake China as the world's largest producer of almonds. According to the available data, the total amount of almonds produced in this country is 2,370,021 tonnes. The state of California is one of the most important agricultural regions for almond production in this country due to its geographic location. 
In the present day, the United States of America is the primary location for the cultivation of a number of different varieties of almonds. Nonpareil, Carmel, California kinds, and Mission are just a few of the varietals that are extremely popular. In general, the United States of America's output is expected to contribute more than 70 percent of the world's total almond production by the year 2020. 2.Spain In the year 2020, Spain will overtake Italy as the country with the second-highest amount of almonds produced. Almonds are grown to a total yield in this country that amounts to 416,950 tonnes across the board. Due to their favourable topography, many sections of Spain have established themselves as prime locations for almond cultivation. In Spain, the regions of Andaluca, Aragon, Valencia, and Castilla-La Mancha are among the most important almond-producing regions. Simply put, Spain is home to a number of different almond varieties that are particularly well-liked. These varieties are Marcona, Largueta, Comuna, Guara, And Ferragnes. 3.Australia In the year 2020, Australia will overtake Chile as the third largest producer of almonds worldwide. The FAO Statistical Database projects that the global production of almonds will reach 221,886 tonnes in the year 2020. It should come as no surprise that certain areas of Australia contain the country's greatest number of nut-growing acres. Some of the states in Australia, such as Victoria, South Australia, and New South Wales, are responsible for a significant portion of the country's overall almond output, particularly in comparison to the output of other regions. According to the country's genetic resources, Australia is home to a number of well-known almond types. These three lovely ladies are named Carina, Mira, and Maxima. 
4.Iran In 2020, Iran will be the fourth largest producer of almonds worldwide. According to the available data, Iran's annual almond production amounts to 164,348 tonnes. There are certain localities in Iran that are better suited to the cultivation of almonds than others due to their geographic locations. The region around Tabriz and the Northwest of Iran are the two most important areas for almond cultivation in Iran. Mamra, Moheb, and Sangi are three of the most common varieties of almonds grown in Iran. These almonds are native to the country. 5.Turkey In 2020, Turkey will be the fifth largest producer of almonds in the world. According to the statistical database maintained by the FAO, the amount of almonds produced in Turkey would reach 159,187 tonnes in the year 2020. Almonds are produced in certain locations of Turkey, which are geographically separated from one another. Izmir and the region to the southeast that is close to the Syrian border are included here. 6.Morocco As of the year 2020, Morocco is the sixth largest producer of almonds. The FAO Statistical Database projects that the amount of almonds produced in Morocco will reach 134,436 tonnes in the year 2020. In this nation, the vast majority of the almond harvest is grown on traditional family farms, which are typically quite modest. Some of the most common types in Morocco include Marcona and Fournat de Brezenaud. Both of them originate from the country's interior. 
1. spanish almond price
Spanish almond, like any other almond, have many properties, which are still few if they are discussed thousands of times. This delicious dry fruit which has low price is always available and can be consumed easily. One of the most major advantages that almonds offer is that they help to maintain good oral health, which is one of the many reasons why almonds are so popular. Since almonds do not have any sugary components, eating them does not result in the formation of plaque on the teeth's surface, despite the fact that they are considered a sort of snack that is comparable to candy. Because of the protein and calcium content of almonds, they have the ability to assist in the protection of teeth against harmful bacteria that can lead to periodontal diseases. It is best to consume almonds on a more occasional basis rather than exclusively. Consume it alongside dishes such as salad, poultry, or fish, for example. If you do not have an allergy to lactose, you may find that unsweetened almond milk is an acceptable option for you to drink. If you're used to eating raw almonds, almonds that have been roasted, or almonds that have been eaten wet, the properties of soaked almonds will be different for you. the many advantages of almonds; When this is done, it not only helps in the fight against cancer, but it also ensures the health of the digestive system. All aspects of almonds, including their flavour, texture, and nutrient accessibility, are enhanced when stored in this manner. After being soaked, the almonds' outer shell becomes more pliable, which makes them simpler to digest and speeds up the rate at which the body can absorb the nuts' micronutrients. After being peeled, almonds have the potential to release an enzyme known as lipase, which is responsible for the breakdown of fat. In addition, a quicker metabolism can be supported by the consistent consumption of this nutrient in the form of soaking (metabolism). 
Almonds that have been soaked overnight can facilitate weight loss and bring about a reduction in levels of "bad" cholesterol when consumed first thing in the morning. In addition, almonds contain folate, an essential nutrient that helps the placenta function more effectively while a woman is pregnant. The inclusion of plant components, potassium, and magnesium all contribute to a significant reduction in the risk of developing cardiovascular diseases. In addition, almonds that have been soaked contain the antioxidants and polyphenols that reduce the likelihood of developing cardiovascular disease. In addition, patients with type 2 diabetes who consume almonds after they have been soaked have improved control over their blood sugar levels. Another benefit associated with almonds is that they are easy on the digestive system. Consuming almonds is beneficial to the digestive tract. Eating a handful of almonds or drinking a glass of almond milk can significantly help the digestive tract in the prevention of an unpleasant condition such as constipation in people. This can be accomplished in a number of ways. In addition to their potential to aid in digestion, guard against disease, and support the growth of healthy bacteria in the gut, almonds also have the ability to support the growth of beneficial bacteria. In contrast to the probiotics found in yoghurt, which are responsible for increasing the number of beneficial bacteria in the stomach, the probiotics found in almonds cannot be digested and so remain in the stomach. Because of these and other properties, almonds are beneficial for the treatment of stomach ulcers. It is essential to keep in mind that boiling almonds does not nullify the health benefits they provide; rather, it amplifies them. The properties of almonds that have been cooked include: It is important to emphasise that the roasting process should not take an excessive amount of time. It is reasonable to assume that acrylamide might be produced under these conditions (a harmful chemical). 
2. Spanish almond nougat
nougat is one of the most delicious chocolate made with Spanish almond. Nougat is a type of dessert made of sugar or honey, roasted nuts (most notably almonds, walnuts, pistachios, hazelnuts, and macadamia nuts), whipped egg whites, and occasionally chopped candied fruit. Nougat has a chewy texture and is commonly seen in chocolate and confectionery bars. The name nougat is derived from the Occitan pan nogat, which is derived from the Latin panis nucatus, which means "nut bread" (the late colloquial Latin adjective nucatum means "nutted" or "nutty"). There are numerous origin stories for nougat. A book with an old recipe for white nougat was discovered in Baghdad, Iraq, in the 10th century. This recipe was probably brought to the Middle East from Central Asia or Persia (Iran, Esfahan). That delectable confection was known as. Harran, a city between Urfa (now in southeast Turkey) and Aleppo, Syria, is mentioned as the origin of the nif in one of the recipes. Urfa, Aleppo, and Baghdad formed a triangle with connections to nif. Ibn Hawqal, a geographer and traveller who lived near the end of the 10th century, described eating nif in both Manbij and Bukhara (present-day Syria) (in modern Uzbekistan). There are two basic types of nougat. White nougat, also known as Persian nougat (gaz in Iran or turrón in Spain), is the first and most popular form, and it is made by folding together beaten egg whites and honey. Arab traders brought this dessert to Spain in the early seventh century. Various recipes, notably "La Generosa Paliza" by Lope de Rueda and other publications by Cervantes, were published in Alicante, Spain, in the 16th century. A similar phenomena occurred in Montélimar, France, in the 18th century (Nougat of Montélimar). Dark nougat, on the other hand, is made without egg whites and has a firmer, often crunchy texture (nougat noir in French, literally 'black nougat'; croccante in Italian, literally 'crunchy'). Nougat is a popular dessert at Southern European Christmas parties. Turrón is made in Spain; nougat in southern France; torrone, mandorlato, cupeta, and cubbaita in Cremona, Taurianova, and Sicily in Italy;[9] mandorlato or mandola in Greece; and qubbajt in Malta (where it is sold during village festivals) (where it is sold in village festivals). It is known as Luka in Tabriz, Iran, where it is created as a local variation. 
It is known as alviță in Romania and is sold at local festivals and fairgrounds, mainly on the Sunday of Forgiveness preceding Easter Lent. Many American and British candy bars have a nougat that deviates from traditional recipes by containing a whipping agent (such as egg white, hydrolyzed soya protein, or gelatine) aerated with sucrose and corn syrup; the combination may also contain vegetable fats and milk powder. Complements such as nuts, caramel, or chocolate are popular. Rather than being combined with other ingredients, this type of nougat is utilised as the main ingredient in various American candy. Nougat can be found in a variety of candy bars, including Milky Way, Reese's Fast Break, Snickers, Double Decker, ZERO, and Baby Ruth. The 3 Musketeers bar's main ingredient is "fluffy nougat." In the United Kingdom, fairground and beachfront nougat is often made in the form of southern European varieties. The most common industrially produced type[13] is painted pink and white, with the pink frequently flavoured with fruit and occasionally wrapped in edible rice paper with almonds and cherries. When nougat spread became popular in Taiwan, local chefs began using milk powder as the primary ingredient, along with sugar, cream, protein (some businesses use whey protein refined from fresh milk instead of protein and protein powder), nuts (such as peanuts, almonds, walnuts, pistachios, or hazelnuts), dried fruit, and petals (such as cranberry, golden pomelo, mango, orange, longan, and osmanthus). These byproducts are now characteristic ingredients in Taiwanese nougat. In comparison to table-top nougat, French European nougat has neither milk or milk powder. It is made by combining sugar or honey with egg whites and then dusting with almonds or nuts. Furthermore, some manufacturers utilise edible rice paper to keep the nougat from becoming deformed, albeit the amount used alters the taste, thus preferences vary from person to person.