Mamra is a Hindi word that describes the crispy and crunchy feel of a food (murmura in Hindi). The crunchy texture of this Iranian Badam is most likely why it was given the name Mamra Badam.
Mamra Badams have a peculiar cervical shape and are among the most expensive almonds available.
Mamra almonds are abundantly grown in Iran’s cold, stony plains, Afghanistan, and India’s Kashmir area. This is due to the fact that Mamra Badam trees require sandy, loamy, or clayey soils with a pH of about 1.5% for maximum yield. Mamra almond saplings should be planted in well-drained soil with the proper pH, though they may withstand acidic, neutral, and alkaline pH levels as well. The manufacturing is quite limited, and its distribution is limited to specific geographical areas. In addition to the previously mentioned qualitative and geographical constraints on expansion. This is why mamra badams are so pricey.
Mamra Badams were primarily consumed by royalty and are now regarded as a status symbol in modern times.