Almond

Appearance

The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

Naming

The word "almond" comes from Old French ''almande'' or ''alemande'', Late Latin *''amandula'', derived through a form ''amygdala'' from the Greek ἀμυγδάλη , an almond. The ''al-'' in English, for the ''a-'' used in other languages may be due a confusion with the Arabic article ''al'', the word having first dropped the ''a-'' as in the Italian form ''mandorla''; the British pronunciation ''ah-mond'' and the modern Catalan ''ametlla'' and modern French ''amande'' show a form of the word closer to the original. Other related names of almond include ''Mandel'' or ''Knackmandel'' , ''mandorlo'' , ''mandorla'' , ''amêndoa'' , and ''almendro'' , ''almendra'' .

The adjective "amygdaloid" is used to describe objects which are roughly almond-shaped, particularly a shape which is part way between a triangle and an ellipse. See, for example, the brain structure amygdala, which uses a direct borrowing of the Greek term ''amygdalē''.

Evolution

The almond is native to Iran and surrounding countries. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United States. The wild form of domesticated almond grows in parts of the Levant.

Selection of the sweet type from the many bitter types in the wild marked the beginning of almond domestication. It is unclear as to which wild ancestor of the almond created the domesticated species. The species ''Prunus fenzliana'' may be the most likely wild ancestor of the almond, in part because it is native to Armenia and western Azerbaijan, where it was apparently domesticated. Wild almond species were grown by early farmers, "at first unintentionally in the garbage heaps, and later intentionally in their orchards".

Almonds were one of the earliest domesticated fruit trees, due to "the ability of the grower to raise attractive almonds from seed. Thus, in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated even before the introduction of grafting". Domesticated almonds appear in the Early Bronze Age , such as the archaeological sites of Numeira , or possibly earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt , probably imported from the Levant. Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany is the northernmost, though the domesticated form can be found as far north as Iceland.

Uses

While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced, and as flour. Almond pieces around 2–3 mm in size, called "nibs", are used for special purposes such as decoration. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes.

Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly muesli or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries , cookies , and cakes , ''noghl'', and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its naturally sweeter taste. The young, developing fruit of the almond tree can be eaten whole when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.

Almond cookies, Chinese almond biscuits, and Italian ''ricciarelli'' are made with almonds.

⤷ In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called ''amygdalota'' . Because of their white color, most are traditionally considered wedding sweets and are served at wedding banquets. In addition, a soft drink known as ''soumada'' is made from almonds in various regions.
⤷ In Hejaz, a region of Saudi Arabia, ground almonds are used by adding them with cold milk to a hot coffee cup in addition to cinnamon powder and corn starch to make Almond Coffee ''Gahwat Al-lōz'' .
⤷ In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called ''chaqale bâdam''. Also sweet almonds are used to prepare a special food for babies, named ''harire badam''. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year parties.
⤷ In Italy, bitter almonds are the traditional base for ''amaretti'' , a common dessert. Traditionally, a low percentage of bitter almonds is added to the ingredients, which gives the cookies their bitter taste . Almonds are also a common choice as the nuts to include in ''torrone''. In Sicily ''pasta di mandorle'' is used to make small soft cakes, often decorated with jam, pistachio, or chocolate. Also in Sicily, almond milk is a popular refreshing beverage in summer.
⤷ In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet ''tajines'' such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. Southwestern Berber regions of Essaouira and Souss are also known for ''amlou'', a spread made of almond paste, argan oil, and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make ''sellou'' , a sweet snack known for its long shelf life and high nutritive value.
⤷ In Indian cuisine, almonds are the base ingredients of ''pasanda''-style and Mughlai curries. ''Badam halva'' is a sweet made from almonds with added coloring. Almond flakes are added to many sweets , and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or ''sherbet-e-badaam'', is a popular summer drink. Almonds are also sold as a snack with added salt.
⤷ In Israel almonds are used as a topping for tahini cookies or eaten as a snack.
⤷ In Spain ''Marcona'' almonds are usually toasted in oil and lightly salted. They are used by Spanish confectioners to prepare a sweet called ''turrón''.

Certain natural food stores sell "bitter almonds" or "apricot kernels" labeled as such, requiring significant caution by consumers for how to prepare and eat these products.