almond

Almond, Prunus dulcis, is a tree native to the Middle East and South Asia, cultivated for its edible seeds. The seed is commonly referred to as an almond nut. Almonds are classified into sweet and bitter varieties. Sweet almonds are the type eaten as a nut; bitter almonds contain compounds that can release cyanide when crushed and are usually processed before consumption or used for flavoring.

Almond trees are small to medium-sized deciduous trees that bloom in early spring with pink or white blossoms. The fruit is a drupe with a hard outer shell; inside sits the edible seed. The shell splits as the seed matures, revealing the kernel that is consumed. In commercial production the shells are removed and kernels are sorted by size.

Most almonds are grown in warm, temperate climates with dry summers, notably California, Spain, Italy, and Australia. The fruit is harvested, the shells removed, and the kernels are processed for eating or for oil, flour, milk, or paste such as marzipan.

Nutritionally, almond kernels are rich in healthy fats (predominantly monounsaturated), protein, fiber, and vitamin E, with minerals such as magnesium. They are calorie-dense and commonly eaten as a snack or used as an ingredient in baking and cooking.

Allergies to tree nuts, including almonds, can be serious for some individuals. Bitter almonds contain amygdalin and can release hydrogen cyanide if eaten raw; they are typically processed to remove toxins. Store almonds in a cool, dry place to maintain freshness.