How to tell if almonds have gone bad Start by looking for the usual signs of deterioration, such as mildew or dark spots. The second thing to do is smell good. If the nuts smell like rancid oil, they are not good and should be discarded. Scientists still don't know all the reasons why some of the almonds go bad.
But they do know that if there is too much moisture from rain or irrigation in a season and an almond doesn't dry properly, the inside of the nut is damaged. Almonds, which do not pose a health risk, may taste bitter after roasting them. Almonds have natural antioxidants that promote a long lifespan. In fact, they can retain their properties longer than many other nuts and can be transferred from one year to the next while maintaining certain safeguards and controlled conditions.
To extend the shelf life of roasted products, packaging is crucial. When bitter almonds undergo heat treatments such as baking, microwaving, roasting or boiling, the cyanide content of bitter almonds is reduced by up to 98%. After reading the previous section, you already know that almonds usually maintain a reasonably good quality for much longer than the printed date suggests. As you can see, and as is the case with other nuts, the colder the storage location, the longer the almonds will last.
As soon as you open the pack of almonds, you should try to finish it in a week if you keep them at room temperature or a month if you keep them in the fridge. The Blue Diamond Growers Almond Innovation Center has conducted extensive research on the lifespan of almonds, continuously testing and monitoring hundreds of products with almond ingredients. Let's talk about how to keep almonds in the most satisfying state possible for as long as possible. While most of us think of almonds as nuts, they're actually the edible seeds of the almond tree, which is native to the Middle East, India, and North Africa.
Because of the large number of almonds grown in California, the improved technique could one day prevent untold quantities of spoiled nuts from reaching the market. To check if an unshelled almond is rancid, cut it in half and look for a solid white texture everywhere. If it is yellowish or has a honeycomb pattern, it is damaged and should be discarded. However, for the freshest flavor, you should buy whole almonds and chop or slice them before each use.
According to the California Almond Board, packaged raw almonds can be stored unopened in a cool, dark place for up to two years. Once the packaged almonds are opened, be sure to put them in an airtight container or plastic bag with the air squeezed out and store them in a cool, dry and dark place and use them within three months. Almonds should be stored in an airtight container and are best kept in the refrigerator or freezer. Keep almonds in the original container if they are thick and strong enough to block moisture and prevent almonds from picking up unwanted odors.
Almonds contain a large amount of fat and become rancid if exposed to hot temperatures, extreme fluctuations in temperature and humidity.