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The almond (Prunus dulcis) is the seed of the almond fruit. Botanically a seed inside a drupe, it is consumed as a nut-like food and widely used in cuisines.

It belongs to the Rosaceae family and is thought to have originated in the Middle East and Central Asia. Today it is cultivated in dry, temperate regions with hot summers, notably in California, Spain, and Italy.

The tree is deciduous, about 4–8 meters tall, with white to pink blossoms. The fruit is a drupe; the hull splits as it ripens to reveal the kernel.

Sweet almonds (dulcis) are consumed as nuts; bitter almonds (amara) contain amygdalin and can release cyanide; processing removes toxins.

Uses include eating raw or roasted, almond milk, flour, oil, and confections such as marzipan and nougat.

Nutrition: almonds are high in monounsaturated fats, protein, fiber, vitamin E, and minerals. They are a common allergen.

Cultivation notes: almond agriculture is water-intensive; irrigation efficiency and climate risk affect production.