what is Badam almond? eat

Badam - Almond

The use of dry fruits in Indian cooking dates back to its very origin. Dry fruits such as almonds or badams, jardaloo or apricots, akrot or walnuts and pistachios have always been recommended as integral part of Indian cooking. Of all, by far, the most versatile is the almond. Badam or almond has been a part of Indian cooking either as a main ingredient or as a ganish. The versatility of the dry fruit in blanching or dry crushing offers the home protection from disorders of the spleen, kidney and numerous other intestinal problems. 

Oil obtained from badam is known to be good for the skin, eyes and hair. Badam or almond is a favorite in many Indian snacks and salads and most importantly desserts. Badam as a base ingredient more so since India is known to be the land where no two regions or people agree on any exact recipe. As a base ingredient, the nut is fround along with the other masalas. Recipes with almonds are handed down from generation to generation as family heirlooms. 

A number of North Indian recipes use badam as a key flavoring agent and essence. The goodness of the dry fruit is verbally echoed in the Indian home. In the kitchen, it is a closely guarded secret and in most cases, the dry fruit is made a part of the daily diet regime in the blanched form. Not only in India, but all over the world, it is agreed that a dish with badam is considered as well cooked. The dry fruit spice blends well into any green, white or red gravy. 

Badam is used in a number of Mughlai dishes with meat, red and white. The versatility of the spice comes out from the fact that it does not have a disparate flavor and never tastes raw. The dry fruit compliments and never over-powers the other ingredient. It is not at all intrusive and hence does not completely conceal the actual and true taste of the dish, vegetable or meat. 

Badam enables the chef to maintain and enhance the character of the main course dish or dessert, even while adding color, fragrance and taste. This dry fruit is eaten as it is too, and is especially helpful to retain memory. This makes it an important ingredient in the food for patients suffering from Alzheimer's and school going children. The flavor and aroma of badam is not one that leaves the senses quickly.