Indian almond leaves are highly perishable and release tannins quickly so they need to be used within a few days of harvest. The sooner the better, because if kept for longer, Indian almond leaves lose their crispness and become wilted. Indian almond leaves have a high proportion of minerals, especially phosphorus which is needed for photosynthesis. However, this leaf also has high acidity which makes it difficult for the plant to grow in sandy soils. After harvesting indian almond leaves, they need to be thoroughly dried or else they will start releasing tannins from the remaining moisture in the leaves. If you keep the freshly-harvested leaves in damp conditions and air them regularly, they will start releasing tannins very soon. Even with regular airing, it can take up to 3 days before the leaves have fully released their tannins.
What Happens to Tannins in Indian Almond Leaves?
Indian almond leaves are extremely high in tannins, which make them an ideal source of protein for livestock. Once the leaves are harvested and undergo the tannin-forming process, the leaves turn an attractive shade of red. After a few days, the leaves start releasing tannins, which give them a sour taste. There are different ways to use Indian almond leaves. You can use the raw leaves to add flavor to your food or you can dry or “preserve” the leaves so they keep well for longer. When the leaves are harvested in the summer, they have a very high level of tannins. This makes them sour and tasty, but also very difficult to use because they contain a large number of minerals that can interfere with the flavor of your food.
How to Dry Indian Alven Leaves for Tannin Release?
When Indian almond leaves are dried, they are called “brown” or “black” almond leaves. If the leaves are kept in a cool, dark place for a couple of weeks, they will become “white.” If you want to use the leaves as a flavoring agent and also to reduce the number of tannins in the leaves, you can simply dry them. There are a few ways to dry Indian almond leaves. You can spread the leaves on a screen and leave them in the sun, or you can stack the leaves in a dry place and let the leaves dry naturally.
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How Long Does It Take For Indian Almonds Leaves to Release Tannins?
There is no set rule for when you can use the freshly-harvested Indian almond leaves. As mentioned above, if you store them for a long time, the leaves lose their crispness and become wilted. So, the best way is to use them within a few days of harvest. There is no official date when Indian almond leaves begin releasing tannins. It is a time-dependent process that depends on temperature, humidity, sunlight and other factors. If you keep the newly-harvested leaves in damp conditions and air them regularly, they will start releasing tannins very soon. Even with regular airing, it can take up to 3 days before the leaves have fully released their tannins.
