Nuts
Marta
B tier
Marta is a Spanish almond variety from Iberian commercial and breeding contexts, grown for sweet kernels that serve domestic and export needs. It sits among modern Mediterranean types rather than as a global supermarket brand. Flavour is classic sweet almond—mild, nutty, and pleasant when fresh—with kitchen uses spanning snacks, roasting, and grinding for regional sweets. Marta adds named diversity to Spanish almond identity beyond Marcona alone. Source carefully if you want true Spanish Marta rather than generic bulk. Quality varies by handler more than by name on the bag. Roast for aroma, blanch for pale confectionery, or chop into cookies and cakes. Store cool; Mediterranean summers and warm shipping are unkind to high-oil kernels. Marta will not demand unique techniques—only honest freshness. Pair with honey, olive oil, and stone fruit in Spanish-leaning dishes. Reject lots that smell flat or look shrivelled. A good Marta kernel is simply good almond with an Iberian passport.
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Characteristics
Preparations
Traits
History
Marta was cultivated in Spanish almond districts as a named commercial type.
Marta appeared in Spanish variety lists for modern orchard planning.
Marta kernels supplied domestic Spanish and selective export markets.
Named Spanish types including Marta continued to diversify Iberian supply.