In this guide
Quick answer
The main types of almonds sold in India are Mamra, Gurbandi, Californian and Kashmiri. On top of those you will find roasted almonds and badam katran (slivered almonds), which are ways of preparing badam rather than separate varieties.
Most of the badam eaten in India is imported, and the names on a shop’s jars are really trade names for where and how the almond was grown. Here is a plain overview of each, and which ones we keep.
The almond varieties at a glance
| Type | Where it comes from | Look | Taste and oil | Best for | Do we keep it |
|---|---|---|---|---|---|
| Mamra | Mostly Iran and Afghanistan | Small, curved, boat-shaped, rough skin | Rich, sweet, oily | Soaking, eating a few a day | Yes, Jumbo and Regular |
| Gurbandi | Afghanistan | Small, slightly flat | Oily, strong flavour | Eating whole, soaking | No |
| Californian | United States | Larger, flat, even, light brown | Mild, less oily | Cooking, sweets, snacking, badam milk | Yes, Jumbo and Regular |
| Kashmiri | Kashmir | Often sold in a thin paper shell (kagzi) | Mild to sweet | Buying in shell, cracking at home | No |
| Roasted | Made from whole almonds | Darker, dry | Crunchy, toasty | Snacking | Yes |
| Katran | Cut from whole almonds | Thin slivers | Same as the almond it was cut from | Garnish on sweets and kheer | Yes |
Mamra badam
Mamra is the almond people mean when they say “the expensive badam”. It is smaller than an ordinary almond, noticeably curved, with a wrinkled skin, and it carries more oil. Bite one next to a Californian almond and the difference is obvious: Mamra is sweeter and richer.
Very little of it is grown compared with ordinary almonds, which is why it runs at around at today's shop rate a kilo. Families who soak a few badam every morning often choose it. We keep Mamra Badam Jumbo and Mamra Badam Regular. The difference is size.
We have already written a full comparison in Mamra or Californian: what actually separates the two, so we will not repeat it here.
Californian badam
This is the almond most Indians grow up eating, even if they have never heard the name. It is the large, flat, uniform, light-brown almond sold in most shops and packets, imported mainly from the United States. It is milder and less oily than Mamra, which makes it the practical choice for cooking, for grinding into badam milk or halwa, for sweets and for everyday snacking.
Our Jumbo Almonds and Regular Badam are this everyday imported kind, in two sizes, at around at today's shop rate a kilo. Jumbo looks better in a gift box; Regular is the one for the kitchen.
Gurbandi and Kashmiri badam, which we do not keep
Gurbandi
Gurbandi is a small almond from Afghanistan, often mentioned alongside Mamra. It is oily and full-flavoured. We do not stock it at the moment. If you see it, taste one: a good Gurbandi should be rich, and a stale one turns bitter quickly because of that oil.
Kashmiri
Almonds are grown in Kashmir too, and Kashmiri almonds are often sold still in their shell. The thin-shelled kind is called kagzi, from kagaz, paper, because the shell can be cracked between your fingers. Kernels tend to be smaller and less uniform than imported ones. Many people like buying them in shell because the nut stays fresh until it is cracked. We do not stock Kashmiri almonds.
Roasted almonds and badam katran
These are not varieties but they sit on the same shelf, and people ask about them together.
- Roasted Almonds are whole almonds dry-roasted until crunchy. They are for snacking, and like any roasted nut they are best eaten within a few weeks of opening.
- Badam Katran is almonds cut into thin slivers, the way you see them on top of kheer, barfi and shahi tukda. Buying it ready-cut saves a fiddly job with a knife.
Which are the best almonds in India
There is no single best. It depends on what the almond is for.
- For soaking and eating a few a day: Mamra, if the budget allows.
- For cooking, badam milk and sweets: Regular Californian badam. Mamra’s extra richness is mostly lost once it is ground.
- For gifting: Jumbo Almonds or Mamra Jumbo, which look good in a box.
- For garnish: Badam Katran.
Whatever the type, a good almond snaps cleanly, smells faintly sweet and has no bitter or paint-like aftertaste. Everything we keep is on our almonds shelf, and delivery is free on orders over ₹1,000.
Questions people ask
Which badam is best, Mamra or Californian?
Mamra is richer and oilier, and much dearer. Californian is milder and better value for cooking. Choose by use, not by price.
Is Gurbandi the same as Mamra?
No. Both are small, oily almonds associated with Afghanistan, but they are different varieties and differ in shape and price.
What is kagzi badam?
Kagzi badam is a thin-shelled almond, usually Kashmiri, whose shell is soft enough to crack by hand. The name comes from kagaz, meaning paper.
Are almonds grown in India?
Yes, mainly in Jammu and Kashmir, but on a small scale. Most of the almonds sold in India are imported.
Wondering what it costs today? Badam prices are on their own page, read off the shop as the page loads.
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Written at our counter, where these questions get asked every week.
