amandes

Amandes, or almonds, are the edible seeds of the almond tree, Prunus dulcis, a small deciduous tree in the rose family. The kernel is encased in a hard shell within a fleshy fruit known as a drupe. Sweet almonds are the varieties commonly eaten as nuts, while bitter almonds contain amygdalin and are not eaten raw without processing.

The tree is native to the Near East and South Asia and is now cultivated in Mediterranean climates around the world. Major producers include the United States (notably California), Spain, Italy, and Australia. Almond trees require a period of winter chill and well-drained soil for good yields.

Nuts are harvested in late summer to fall; after harvest, shells are removed and kernels may be roasted, blanched, or processed into products such as almond milk, almond flour, and marzipan. Almond oil is used in cooking and cosmetics.

Nutritionally, almonds are rich in healthy fats, protein, fiber, vitamin E, and minerals such as magnesium. They are commonly consumed as a snack or ingredient in baked goods. They are also a potential allergen; tree-nut allergies can be serious. Bitter almonds contain toxins and are processed to remove amygdalin.

In culinary and agricultural contexts, amandes have a long history in Mediterranean and Asian cuisines and remain a major global crop.