mandorle

Mandorle, or almonds, are the edible seeds of the almond tree, Prunus dulcis. Native to the Middle East and South Asia, the tree is now cultivated in many warm, temperate regions with a Mediterranean-type climate, including California, southern Europe, and parts of Australia. The kernels are harvested from hard shells when the hull splits open in late summer.

Two main varieties exist: sweet almonds (Prunus dulcis var. dulcis) and bitter almonds (var. amara). Bitter almonds contain amygdalin, which can release hydrogen cyanide when crushed or processed; they are typically not consumed directly and are used for flavoring after extensive processing.

Cultivation involves irrigation in arid areas and careful management of trees to balance yield and nut quality. After harvest, almonds are dried, the shells removed, and the kernels may be blanched or roasted. Global production is led by the United States, Spain, and Italy, followed by Australia and others.

Nutritionally, almonds are energy-dense and rich in monounsaturated fats, fiber, protein, and vitamin E. They also provide minerals such as magnesium and calcium. Almonds are a common allergen and can cause severe reactions in some individuals. They contain bioactive compounds including polyphenols.

Culinary uses include raw snacks, roasted nuts, and ingredients in pastries, confections, and savory dishes. Almond flour and almond milk are common dairy alternatives. Marzipan and nougat rely on almonds as a primary ingredient; almond oil and extracts are used for flavoring.

Historically cultivated in the Mediterranean and Near East, almonds spread to Europe and the Americas. Today they are a major agricultural product, valued for both whole kernels and derived ingredients used in cooking, baking, and food manufacturing.