Amande

Amande is the French name for almond, referring to the seed of Prunus dulcis, a small deciduous tree in the Rosaceae family. Native to the region around the eastern Mediterranean, it is now cultivated in warm, dry climates worldwide for its edible kernel, commonly called the almond.

The tree typically grows 4-6 meters tall, with white to pale pink blossoms. The fruit is a drupe; inside is the hard shell containing the edible seed. Almonds are classified as sweet or bitter. Bitter almonds contain amygdalin, which can release hydrogen cyanide when metabolized, and are rarely sold raw; they are processed or used for flavor compounds.

Cultivation and production: The crop thrives in Mediterranean and arid climates with well-drained soil. Major producers include the United States (notably California), Spain, and to a lesser extent Italy, Australia, and other countries in the Mediterranean and Middle East. Harvest occurs in late summer; kernels are shelled, dried, and processed for eating, oil, flour, or dairy alternatives.

Uses: Eaten as a snack, used in confectionery (marzipan, nougat), and in dairy-free milks and flours. Almond oil is used in cuisine and cosmetics. Almond extract and flavorings are derived from bitter almonds after processing to remove toxins.

Nutrition and safety: Almonds are a source of monounsaturated fats, protein, fiber, vitamin E, and minerals. They are allergenic for some individuals. Proper processing reduces cyanogenic compounds in bitter almonds. Store in a cool, dry place; long-term storage can be refrigerated or frozen to preserve freshness.