Рецепт Debo's Triple Nut Butter
by Christine Lamb

The

almond is a native to the Mediterranean climate region of the Middle

East, eastward as far as the Indus. It was spread by humans in

ancient times along the shores of the Mediterranean into northern

Africa and southern Europe and more recently transported to other

parts of the world, notably California, United States.

The wild

form of domesticated almond grows in parts of the Levant; almonds

must first have been taken into cultivation in this region. The fruit

of the wild forms contains the glycoside amygdalin, "which

becomes transformed into deadly prussic acid (hydrogen cyanide) after

crushing, chewing, or any other injury to the seed."

However,

domesticated almonds are not toxic; Jared Diamond argues that a

common genetic mutation causes an absence of glycoside amygdalin, and

this mutant was grown by early farmers, "at first

unintentionally in the garbage heaps, and later intentionally in

their orchards". Zohary and Hopf believe that almonds were one

of the earliest domesticated fruit trees due to "the ability of

the grower to raise attractive almonds from seed. Thus, in spite of

the fact that this plant does not lend itself to propagation from

suckers or from cuttings, it could have been domesticated even before

the introduction of grafting". Domesticated almonds appear in

the Early Bronze Age (3000–2000 BC) of the Near East, or possibly a

little earlier. A well-known archaeological example of the almond is

the fruit found in Tutankhamun's tomb in Egypt (c. 1325 BC), probably

imported from the Levant. Of the European countries that the Royal

Botanic Garden Edinburgh reported as cultivating almonds, Germany is

the northernmost, though the domesticated form can be found as far

north as Iceland.

The

coffee really brings the nutty flavor out.

Debo's

Triple Nut Butter

Ingredients:

1 (10

Directions:

Place

all ingredients in blender. Blend on high, until desire consistency.

Enjoy!

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