Amygdalus

Amygdalus is a historic genus name in the family Rosaceae used to classify a group of trees and shrubs that bear edible kernels, most notably the almond. In contemporary taxonomy, Amygdalus is commonly treated as a subgenus or section within the genus Prunus, and the cultivated almond is listed as Prunus dulcis (syn. Amygdalus dulcis). Because taxonomic boundaries vary among authorities, several wild relatives historically placed in Amygdalus are included in Prunus in modern classifications.

Native to western Asia and the Mediterranean, these taxa are cultivated in temperate regions worldwide for their kernels and sometimes for ornamental value. They are predominantly deciduous trees or large shrubs with simple, lanceolate leaves and five-petaled blossoms that range in color from white to pale pink. The fruit is a drupe with a leathery hull and a hard stone surrounding a single seed, the almond.

The edible kernel is rich in fats, protein, and vitamin E, and is used directly or to produce oil and confectionery ingredients. Bitter almond kernels contain higher levels of amygdalin, a cyanogenic glycoside, and are subject to regulation and processing to reduce toxicity. Cultivation favors well-drained soils, full sun, and winter chilling; trees may be vulnerable to late frosts during flowering and to pests and diseases common to stone fruits. Historical and botanical discussions of Amygdalus highlight its role in the broader evolution of Prunus classification and in the agricultural use of almonds.