There are over 20 common almond varieties in which 90% of the almonds are placed into four major varieties – Nonpareil, California, Carmel, and Mission.

• Nonpareil: Premium snack nut; thin outer shell and smooth kernel allow for few chips and scratches during processing.
• Carmel: California type variety; soft shell variety used for blanching and roasting; uniform in shape and color; often used as a substitute for nonpareil.
• California Group: This class of almonds includes a number of varieties; hard shell; skins normally darker than nonpareil; shape and color may vary; suitable for nearly any process or application.
• Mission: Thick shell; color – dark brown; deep wrinkled surface; unsuitable for blanching; great choice for roasting.