Mamaei Almond (Almond cv. Mamaei), is native to Iran and often known as Mamra almond.
This type of almond is considered the highest quality almond due to its properties, thus is the most exported almond among others. This rate almond variant makes up only around 5% of all almond production worldwide and is just cultivated in the mountainous regions of Iran using organic methods.
Mamra almond kernel is sweeter than other variants including Californian almond. This almond is also rich in oil and can produce up to 50% of its weight in oil while the oil content of American almond variants is around 20-30%.
Along with high quality, Mamaei almond is also more nutritious than other almonds.
The Mamaei almond can be recognized based on its unique appearance: unlike other almonds which are convex on both sides, Mamaei almond is convex on one side and flat or slightly concave on the other side. It’s wooden shell is hard but can be easily broken.
Mamaei almond kernel can be eaten raw or processed (roasted).
This is also used in food and confectionary industries as almond powder and slices.
Furthermore, due to high fat content of Mamaei almond, it can also be used for manufacturing of beauty products and soaps.
Mamaei almond with wooden shells can be kept for more than 5 years. The kernel maintains its quality for a longer duration compared to other almond variants if warehoused under suitable conditions.
In case of short-term storage (a few weeks), almonds must be kept at dry and cool environment (between 0 to 2 degrees Celsius) but long-term storage requires refrigerated storage with relative humidity of 60 to 65%, reduced storage oxygen content of around 5% and temperature of 0 degrees Celsius.
Due to its high oil content, this type of almond can absorb different smells or tastes from the surrounding air; therefore, almond kernels should not be kept close to other odorous products such as onions, vegetables or other products with strong odors.