Frequently Asked Questions
- What is the difference between regular almonds and “baru almonds”?
The short story: baru seeds are often referred to as “baru almonds” throughout scientific literature due to translation mistakes, but are in fact a completely different species, being edible seeds from a Legume, and completely unrelated to almonds or any other tree nut.
The long story: it’s a massive translation mistake. Brazilian scientists apparently couldn’t reach a translation consensus in Academia, and articles referring to Dipteryx alata seeds in English can be found using three terms – baru nuts, baru seeds or baru almonds. The correct term, however, would be Baru seeds, since they are not related to nuts or almonds phylogenetically. In Portuguese, however, they are called “castanhas de baru”, literally “baru chestnuts”, or “amêndoas de baru”, literally “baru almonds”.
- Does it need a lot of water, as almonds do?
No. Baru trees actually keep water tables and aquifers in place, as it allows rainfall to enter the soil, and thus, feed the underground water streams. In fact, trees like baru are what make the Cerrado the “spring central” of South America. The processing of fruits also do not require soaking as a part of their processing.
- Is it organic/non-GMO?
One thing must be said before anything else: baru seeds are the polar opposite of GMO crops. They are native trees from one of the oldest biomes in the world and are, as we speak, being deforested and replaced by GMO crops, along with many other native species.
However, we and our suppliers don’t have the seals for now. There are reasons for that:
- The baru trees are not cultivated commercially yet. There are barely any farms producing baru seeds, with no commercial strains, or “cultivars” – they are locally foraged by Cerrado communities, where available.
- Certification agencies assume they’re dealing with established crops in specific farms, which is a way of protecting commodities against corporate greed, but those agencies do not account for something as unique as baru. This is not something you find every day!
- Thus, Canadian Organic, EcoCert and non-GMO seals would require annual certification from every single Baru co-op supplier hand-picking baru fruits from the wild, something unfeasible in an underdeveloped country like Brazil and even a bit bizarre considering its very nature. How absurd would it be to certify a wild species that it is wild indeed?
- What is the nutritional difference to other edible seeds?
Basic nutritional values per 100g:
|Baru||Almond||Brazil nuts||Cashew nuts||Hazelnuts||Pistachios||Pecans||Pine nuts||Peanuts||Walnuts|
|Total Carbohydrate (g/100g)||13.6||21.55||11.74||32.69||17.6||28.28||13.55||13.08||21.26||17.86|
Lipid content percentage:
|Baru seed||Peanut||Brazil Nut||Cashew Nut|
Mineral content per 100g:
|Baru||Almond||Brazil nuts||Cashew nuts||Hazelnuts||Pistachios||Pecans||Macadamias||Pine nuts||Peanuts||Walnuts|
Alves AM, Fernandes DC, Borges JF, Sousa, AGO, Naves, MMV. Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health. Rev. Nutr., Campinas, 29(6):859-866, Nov/Dez( 2016).
Sousa AGO, Fernandes DC, Alves AM, Freitas JB, Naves MMV. Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut. Food Research International, 44, 2319-2325 (2011).
- I’m allergic to peanuts and/or tree nuts. Will they trigger an allergy on me?
No. Baru Baron’s baru seeds are certified peanut free and nut free and there are no known cases of any allergies or cross-allergies. Some hard science: genetically, they’re from a very early branch of Papilionoid Legumes called Dipterygeae, a distant forebear of other, more familiar Legumes, such as lentils and beans.
- Why dry-roasted and not raw? Don’t they lose nutritional value when roasted?
Baru seeds do not lose nutritional value when dry-roasted and, as a matter of fact, improve their digestibility. Eating raw baru seeds means you’ll not digest their proteins. Some hard science: this is due to the inactivation of a trypsin inhibitor component through the roasting process. Trypsin is an enzyme that makes the digestion of a number of proteins possible in the human body.
- Can they be sprouted?
Baru seeds take approximately two weeks to sprout when raw – but we haven’t tried eating their sprouts yet! However, ours are dry-roasted and thus they won’t sprout.
- Why is it so caloric?
Because they are seeds, which usually need massive amounts of stored energy to sprout. Its fat content comes from monounsatured and polyunsaturated fatty acids, which are “the good kind” of fat, taking a lot longer to digest than carbs.
- Can I eat it every day? How much?
As you would with any fiber-rich vegetable. The latest studies recommend 20g of them daily for weight and cholesterol control, somewhere around 15 seeds.
- If Baru seeds are so amazing, how come this is not a thing?
For a number of reasons, such as a very recent infrastructure built in their native area, as well as recent scientific and market interest in it. Canada is one of the first countries to have Baru seeds for sale!