Almond flour has been a dietary staple for centuries, dating back to ancient civilizations. Almonds, native to the Mediterranean region, have long been revered for their nutritional richness. The process of creating almond flour involves finely grinding blanched almonds, resulting in a fine, powdery texture. Harvest: Generally, almond harvesting in Peru begins around February and may continue into March or April, depending on factors such as the almond variety and the altitude at which they are cultivated. Almonds are harvested when their outer hulls split open, revealing the mature nuts inside. This is the optimal time for harvesting to ensure the best flavor and quality of the almonds. Every order consists of 10 packs, prepared and ready for retail sale.