Mamra Almonds
Small, curved, oil-rich mountain almonds — the most prized almond of Iran.
HS 0802.12Details & enquiry
Almonds · product guide
Iranian Almonds
Iran’s almonds grow high in the Zagros mountains, where cold winters and slow summers produce small, intensely flavoured kernels. From the rare, oil-rich Mamra to thin-shelled almonds you crack by hand, these are almonds with character.
In short
Iranian almonds (Prunus dulcis) come mainly from the high Zagros plateau — Chaharmahal & Bakhtiari, Fars and Isfahan. The most prized type is Mamra: a small, curved, deeply wrinkled kernel with unusually high natural oil content, traditionally soaked overnight and eaten in the morning.
- Botanical name
- Prunus dulcis
- Main origin
- Chaharmahal & Bakhtiari, Fars, Isfahan
- Harvest
- August – September
- Prized type
- Mamra — small, concave, oil-rich
- Nutrition note
- ≈ 25 mg vitamin E per 100 g
Products
Explore almonds
These are product types in our developing range. Ask us about current availability, origin, grade and packing before ordering.
Paper-Shell Almonds
In-shell almonds you can crack with your fingers — a fixture of the Persian ajil bowl.
HS 0802.11Details & enquiry
Lemon-Roasted Almonds
Whole almonds roasted with sour lemon and sea salt — crisp, tangy, impossible to stop.
HS 2008.19Details & enquiry
| Product | Grades | Packaging | MOQ | Supply | HS code |
|---|---|---|---|---|---|
| Mamra Almonds | Extra (hand-picked) · Standard | Discuss available packing | Confirm on enquiry | Seasonal | 0802.12 |
| Paper-Shell Almonds | Large · Medium | Discuss available packing | Confirm on enquiry | Seasonal | 0802.11 |
| Lemon-Roasted Almonds | 20/22 · 23/25 · 25/27 | Discuss available packing | Confirm on enquiry | Seasonal | 2008.19 |
Buyer’s guide
Types of Iranian almond
Iranians talk about almonds by shell and by kernel. Here is what you will find in a Persian nut shop — and what each is best for.
| Type | How it looks | Texture & taste | Best for |
|---|---|---|---|
| Mamra | Small, concave, dark wrinkled skin | Oily, crunchy, deeply sweet | Soaking, gifting, snacking |
| Paper-shell (Kaghazi) | In shell; thin shell cracks by hand | Fresh, moist, mild | Ajil, cracking at the table |
| Sangi (stone-shell) | Thick hard shell | Firm kernel | Shelled for sweets & baking |
| Table almonds | Flat, even, pale skin | Crisp when roasted | Salted ajil, roasting |
The Persian soak
Cover a small handful of Mamra almonds with water and leave overnight. In the morning the skins slip off and the kernel turns creamy and mild — a breakfast habit across Iran and South Asia.
Cracking paper-shell almonds
Squeeze along the seam between thumb and forefinger. The shell gives with a soft snap — no nutcracker needed.
Raw vs. pasteurised
Processing varies by producer. Confirm whether the actual almonds are raw, roasted or pasteurised when enquiring.
Storage
Keep almonds airtight and cool. They last up to 12 months sealed, and up to 2 years in the freezer — almonds freeze better than almost any other nut.
Origin
Origins of our almonds
Chaharmahal & Bakhtiari
The high Zagros plateau around Shahrekord has some of Iran’s coldest winters — exactly what almond trees need to set fruit well. Slow-growing mountain almonds here develop the rich oil content that defines Mamra-type kernels.
- Altitude
- ≈ 2,000 m
- Harvest
- Aug – Sept
- Signature
- Mamra almonds
Nutrition
What’s in 100 g of almonds
Energy579kcal / 100 g
- Protein
- 21 g
- Fat
- 50 g
- Carbohydrate
- 22 g
- of which sugars
- 4 g
- Fibre
- 12.5 g
Notable: Exceptionally rich in vitamin E (about 25 mg per 100 g) and magnesium. Typical values for almond kernels per 100 g (USDA FoodData Central). Actual values vary by crop and roast.
FAQ
Almonds: common questions
What makes Mamra almonds special?
Mamra is a traditional type grown in Iran and Afghanistan. The kernels are smaller and more concave than common commercial almonds, with a darker skin, higher natural oil content and a richer, sweeter flavour. Yields are low, which is why Mamra costs more.
Why do people soak almonds?
Soaking softens the kernel, loosens the skin and gives a milder, creamier texture. Many people also find soaked almonds easier to digest.
Are your almonds pasteurised?
Please ask about processing for the specific almonds being offered; pasteurisation is not assumed from a variety name.
Do you sell bitter almonds?
This guide concerns edible sweet almond varieties. Confirm the product identity and ingredients before purchase.
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