A field guide to our almond flavours

We make a lot of almonds. Enough that "which one should I get?" is the question we field more than any other. Here is the honest answer, flavour by flavour.

Original

The benchmark. Nothing added, nothing to hide behind — which is exactly why it is the one we taste first every morning to check the roast. If you want to know whether a roaster knows what they are doing, this is the jar to buy.

Best for: baking, salads, chopping over a granola bowl, people who find flavoured nuts a bit much.

Himalayan

Pink salt, applied with restraint. Salt on a nut is a volume knob for sweetness — a little makes the almond taste more like an almond, and too much just tastes like salt. We aim for the first.

Best for: the four o'clock slump. The savoury one you keep at your desk.

Honey

Our most popular, and the one most likely to disappear at a family gathering. Real honey, caramelised onto the nut after roasting so it sets into a thin glaze rather than a sticky coat.

Best for: sharing, or pretending you will share.

Cinnamon

Warm, a bit festive, more grown-up than it sounds. Cinnamon reads as sweet even where there is very little sugar, which is a nice trick when you want dessert energy from a handful of nuts.

Best for: coffee's best friend. Also excellent chopped into oats.

Still stuck?

Start with Himalayan for the desk and Honey for the house. That combination covers roughly ninety per cent of the reasons anyone reaches for a nut.