The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Iran and surrounding countries^[3][4] but widely cultivated elsewhere. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.

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.

Description

Tree

The almond is a deciduous tree, growing 4–10 m (13–33 ft) in height, with a trunk of up to 30 cm (12 in) in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 8–13 cm (3–5 in) long,^[5] with a serrated margin and a 2.5 cm (1 in) petiole. The flowers are white to pale pink, 3–5 cm (1–2 in) diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring.^[6][7] Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The optimal temperature for their growth is between 15 and 30 °C (59 and 86 °F) and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C (45.0 °F) to break dormancy.^{[citation needed]}

Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.^[7][8]

Drupe

The almond fruit is 3.5–6 cm (1 ³⁄₈–2 ³⁄₈ in) long. In botanical terms, it is not a nut but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated, hard, woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur. After the fruit matures, the hull splits and separates from the shell, and an abscission layer forms between the stem and the fruit so that the fruit can fall from the tree.^[9]

Origin and history

The almond is native to Iran and surrounding countries.^[3][4] 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.^[4] The wild form of domesticated almond grows in parts of the Levant.^[11]

Selection of the sweet type from the many bitter types in the wild marked the beginning of almond domestication.^[12] 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.^{[citation needed]} Wild almond species were grown by early farmers, “at first unintentionally in the garbage heaps, and later intentionally in their orchards”.^[13]

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“.^[11] Domesticated almonds appear in the Early Bronze Age (3000–2000 BC), such as the archaeological sites of Numeira (Jordan),^[12] or possibly earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun‘s tomb in Egypt (c. 1325 BC), probably imported from the Levant.^[11] Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany^[14] is the northernmost, though the domesticated form can be found as far north as Iceland.^[15]

Etymology and names

The word “almond” comes from Old French almande or alemande, Late Latin *amandula, derived through a form amygdala from the Greek ἀμυγδάλη (amygdálē) (cf. amygdala), an almond.^[16] 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 (German), mandorlo (Italian for the tree), mandorla (Italian for the fruit), amêndoa (Portuguese), and almendro (Spanish for the tree), almendra (Spanish for the fruit).^[17]

The adjective “amygdaloid” (literally “like an almond”) 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.^[18]

Cultivation

Pollination

The pollination of California’s almonds is the largest annual managed pollination event in the world, with 1.4 million hives (nearly half of all beehives in the US) being trucked in February to the almond groves.^[19] Much of the pollination is managed by pollination brokers, who contract with migratory beekeepers from at least 49 states for the event. This business has been heavily affected by colony collapse disorder, causing nationwide shortages of honey bees and increasing the price of insect pollination. To partially protect almond growers from the rising cost of insect pollination, researchers at the Agricultural Research Service (ARS) have developed a new line of self-pollinating almond trees.^[20] Self-pollinating almond trees, such as the ‘Tuono’, have been around for a while, but their harvest is not as desirable as the insect-pollinated California ‘Nonpareil’ almond tree. The ‘Nonpareil’ tree produces large, smooth almonds and offers 60–65% edible kernel per nut. The Tuono has thicker, hairier shells and offers only 32% of edible kernel per nut, but having a thick shell has advantages. The Tuono’s shell protects the nut from threatening pests such as the navel orangeworm. ARS researchers have managed to crossbreed the pest-resistant Tuono tree with the ‘Nonpareil, resulting in hybridized cultivars of almond trees that are self-pollinated and maintain a high nut quality.^[20] The new, self-pollinating hybrids possess quality skin color, flavor, and oil content, and reduce almond growers’ dependency on insect pollination.^[20]

• A grove of almond trees in central California
• Almond blossoms in Iran
• Young almond fruit
• Mature almond fruit
• An almond shaker before and during a harvest of a tree

Diseases

Almond trees can be attacked by an array of damaging organisms, including insects, fungal pathogens, plant viruses, and bacteria.^[21]

Sustainability

Almond production in California is concentrated mainly in the Central Valley,^[22] where the mild climate, rich soil, abundant sunshine and water supply make for ideal growing conditions. Due to the persistent droughts in California in the early 21st century, it became more difficult to raise almonds in a sustainable manner.^[23][19] The issue is complex because of the high amount of water needed to produce almonds: a single almond requires roughly 1.1 US gallons (0.92 imperial gallons; 4.2 litres) of water to grow properly.^[22][23] However, cow’s milk requires more water to produce than almond milk, and in 2014, California produced 42.3 billion pounds of cow’s milk, while in the same year California produced only 2.14 billion pounds of almonds.^[24][25]Almond tree with blossoming flowers

Sustainability strategies implemented by the Almond Board of California and almond farmers include:^[19][26][27]

• tree and soil health, and other farming practices
• minimizing dust production during the harvest
• bee health
• irrigation guidelines for farmers
• food safety
• use of waste biomass as coproducts with a goal to achieve zero waste
• use of solar energy during processing
• job development
• support of scientific research to investigate potential health benefits of consuming almonds
• international education about sustainability practices

Production

Country	tonnes
United States	1,872,500
Spain	339,033
Iran	139,029
Morocco	117,270
Turkey	100,000
Italy	79,801
Australia	69,880
World	3,209,878

In 2018, world production of almonds grew by 45% over the 2017 volume to 3.2 million tonnes, with the United States providing 59% of the world total.^[28] As other leading producers, Spain, Iran, and Morocco combined contributed 18% of the world total (table).

United States

In the United States, production is concentrated in California where 1,000,000 acres (400,000 ha) and six different almond varieties were under cultivation in 2017, with a yield of 2.25 billion lb (1.02 billion kg) of shelled almonds.^[29] California production is marked by a period of intense pollination during late winter by rented commercial bees transported by truck across the United States to almond groves, requiring more than half of the total US honeybee population.^[30] The value of total US exports of shelled almonds in 2016 was $3.2 billion.^[31]

Spain

Spain has diverse commercial cultivars of almonds grown in Catalonia, Valencia, Murcia, Andalusia, and Aragón regions, and the Balearic Islands.^[32] Production in 2016 declined 2% nationally compared to 2015 production data.^[32]

Australia

Australia is the largest almond production region in the Southern Hemisphere. Most of the almond orchards are located along the Murray River corridor in New South Wales, Victoria, and South Australia.^[33][34]

Sweet and bitter almonds

The seeds of Prunus dulcis var. dulcis are predominantly sweet^[35][36] but some individual trees produce seeds that are somewhat more bitter. The genetic basis for bitterness involves a single gene, the bitter flavor furthermore being recessive,^[37][38] both aspects making this trait easier to domesticate. The fruits from Prunus dulcis var. amara are always bitter, as are the kernels from other species of genus Prunus, such as apricot, peach and cherry (although to a lesser extent).

Amygdalin and cyanide

The bitter almond is slightly broader and shorter than the sweet almond and contains about 50% of the fixed oil that occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on the two soluble glucosides amygdalin and prunasin^[39] yielding glucose, cyanide and the essential oil of bitter almonds, which is nearly pure benzaldehyde, the chemical causing the bitter flavor. Bitter almonds may yield 4–9 mg of hydrogen cyanide per almond^[40] and contain 42 times higher amounts of cyanide than the trace levels found in sweet almonds.^[41] The origin of cyanide content in bitter almonds is via the enzymatic hydrolysis of amygdalin.^[41] P450 monooxygenases are involved in the amygdalin biosynthetic pathway. A point mutation in a bHLH transcription factor prevents transcription of the two cytochrome P450 genes, resulting in the sweet kernel trait.^[42]

Extract of bitter almond was once used medicinally but even in small doses, effects are severe or lethal, especially in children; the cyanide must be removed before consumption.^[41] The acute oral lethal dose of cyanide for adult humans is reported to be 0.5–3.5 mg/kg (0.2–1.6 mg/lb) of body weight (approximately 50 bitter almonds), whereas for children, consuming 5–10 bitter almonds may be fatal.^[41]

All commercially grown almonds sold as food in the United States are sweet cultivars. The US Food and Drug Administration reported in 2010 that some fractions of imported sweet almonds were contaminated with bitter almonds. Eating such almonds could result in vertigo and other typical bitter almond (cyanide) poisoning effects.^[43]

Culinary uses

Smoked and salted almondsRaw and blanched almondsMarzipan foods artistically formed into festive designs

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 (flaked, slivered), and as flour. Almond pieces around 2–3 mm in size, called “nibs”, are used for special purposes such as decoration.^[44] 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 (including Jésuites), cookies (including macarons, French macaroons), and cakes (including financiers), 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 (green almonds) 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 (αμυγδαλωτά). 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 (قهوة اللوز).
• 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 (Nowruz) parties.
• In Italy, bitter almonds are the traditional base for amaretti^[45][46] (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10–20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in torrone. In Sicily pasta di mandorle (almond paste) 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 (also called zamita in Meknes or slilou in Marrakech), 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 (such as sohan barfi), 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 topping tahini cookie or eaten as a snack.

The ‘Marcona’ almond cultivar is recognizably different from other almonds and is marketed by name.^[47] The kernel is short, round, relatively sweet, and delicate in texture. Its origin is unknown and has been grown in Spain for a long time; the tree is very productive, and the shell of the nut is very hard.^[47] ‘Marcona’ almonds are traditionally served after being lightly fried in oil, and 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.^[48]

Almond milk

Almonds can be processed into a milk substitute called almond milk; the nut’s soft texture, mild flavor, and light coloring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in “raw milk” (see raw foodism).

Almond flour and skins

Almond flour or ground almond meal combined with sugar or honey as marzipan is often used as a gluten-free alternative to wheat flour in cooking and baking.^[49]

Almonds contain polyphenols in their skins consisting of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones^[50] analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin prebiotic dietary fiber have commercial interest as food additives or dietary supplements.^[50][51]

Almond syrup

Historically, almond syrup was an emulsion of sweet and bitter almonds, usually made with barley syrup (orgeat syrup) or in a syrup of orange flower water and sugar, often flavored with a synthetic aroma of almonds.^[41] Orgeat syrup is an important ingredient in the Mai Tai and many other Tiki drinks.^[52][53][54]

Due to the cyanide found in bitter almonds, modern syrups generally are produced only from sweet almonds. Such syrup products do not contain significant levels of hydrocyanic acid, so are generally considered safe for human consumption.^[41]

Nutrition

Energy	2,423 kJ (579 kcal)
Carbohydrates	21.6 g
Starch	0.7 g
Sugarslactose	4.4 g0.00 g
Dietary fiber	12.5 g
Fat	49.9 g
Saturated	3.8 g
Monounsaturated	31.6 g
Polyunsaturated	12.3 g
Protein	21.2 g
Tryptophan	0.214 g
Threonine	0.598 g
Isoleucine	0.702 g
Leucine	1.488 g
Lysine	0.580 g
Methionine	0.151 g
Cystine	0.189 g
Phenylalanine	1.120 g
Tyrosine	0.452 g
Valine	0.817 g
Arginine	2.446 g
Histidine	0.557 g
Alanine	1.027 g
Aspartic acid	2.911 g
Glutamic acid	6.810 g
Glycine	1.469 g
Proline	1.032 g
Serine	0.948 g
Vitamins	Quantity%DV†
Vitamin A equiv.beta-Carotenelutein zeaxanthin	0%1 μg1 μg
Vitamin A	1 IU
Thiamine (B1)	18%0.211 mg
Riboflavin (B2)	85%1.014 mg
Niacin (B3)	23%3.385 mg
Pantothenic acid (B5)	9%0.469 mg
Vitamin B6	11%0.143 mg
Folate (B9)	13%50 μg
Choline	11%52.1 mg
Vitamin C	0%0 mg
Vitamin D	0%0 μg
Vitamin E	171%25.6 mg
Vitamin K	0%0.0 μg
Minerals	Quantity%DV†
Calcium	26%264 mg
Copper	50%0.99 mg
Iron	29%3.72 mg
Magnesium	75%268 mg
Manganese	109%2.285 mg
Phosphorus	69%484 mg
Potassium	15%705 mg
Selenium	4%2.5 μg
Sodium	0%1 mg
Zinc	32%3.08 mg
Other constituents	Quantity
Water	4.4 g

Almonds are 4% water, 22% carbohydrates, 21% protein, and 50% fat (table). In a 100 gram reference amount, almonds supply 579 calories. The almond is a nutritionally dense food (table), providing a rich source (20% or more of the Daily Value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, copper, iron, magnesium, manganese, phosphorus, and zinc. Almonds are a moderate source (10–19% DV) of the B vitamins thiamine, vitamin B₆, and folate, choline, and the essential mineral potassium. They also contain substantial dietary fiber, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid. Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.^[55]

Health

Almonds are included as a good source of protein among recommended healthy foods by the US Department of Agriculture.^[56] A 2016 review of clinical research indicated that regular consumption of almonds may reduce the risk of heart disease by lowering blood levels of LDL cholesterol.^[57][58]

Potential allergy

Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local signs and symptoms (e.g., oral allergy syndrome, contact urticaria) to systemic signs and symptoms including anaphylaxis (e.g., urticaria, angioedema, gastrointestinal and respiratory symptoms).^[59]

Oils

Energy	3,699 kJ (884 kcal)
Fat	100 g
Saturated	8.2 g
Monounsaturated	69.9 g
Polyunsaturatedomega‑3omega‑6	17.4 g017.4 g
Vitamins	Quantity%DV†
Vitamin E	261%39.2 mg
Vitamin K	7%7.0 μg
Minerals	Quantity%DV†
Iron	0%0 mg

Almonds are a rich source of oil, with 50% of kernel dry mass as fat (whole almond nutrition table). In relation to total dry mass of the kernel, almond oil contains 32% monounsaturated oleic acid (an omega-9 fatty acid), 13% linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 10% saturated fatty acid (mainly as palmitic acid, USDA link in table). Linolenic acid, a polyunsaturated omega-3 fat, is not present (table). Almond oil is a rich source of vitamin E, providing 261% of the Daily Value per 100 ml (table).

When almond oil is analyzed separately and expressed per 100 grams as a reference mass, the oil provides 884 calories, 8 grams of saturated fat (81% of which is palmitic acid), 70 grams of oleic acid, and 17 grams of linoleic acid (oil table).

Oleum amygdalae, the fixed oil, is prepared from either sweet or bitter almonds, and is a glyceryl oleate with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. Almond oil is obtained from the dried kernel of almonds.^[60]

Aflatoxins

Almonds are susceptible to aflatoxin-producing molds.^[61] Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus.^[62] The mold contamination may occur from soil, previously infested almonds, and almond pests such as navel-orange worm. High levels of mold growth typically appear as gray to black filament like growth. It is unsafe to eat mold-infected tree nuts.

Some countries have strict limits on allowable levels of aflatoxin contamination of almonds and require adequate testing before the nuts can be marketed to their citizens. The European Union, for example, introduced a requirement since 2007 that all almond shipments to EU be tested for aflatoxin. If aflatoxin does not meet the strict safety regulations, the entire consignment may be reprocessed to eliminate the aflatoxin or it must be destroyed.^[63][64]

Cultural aspects

The almond is highly revered in some cultures. The tree originated in the Middle East,^[70] and is mentioned numerous times in the Bible.

In the Hebrew Bible, the almond was a symbol of watchfulness and promise due to its early flowering.^{[citation needed]} In the Bible the almond is mentioned ten times, beginning with Book of Genesis 43:11, where it is described as “among the best of fruits”. In Numbers 17 Levi is chosen from the other tribes of Israel by Aaron’s rod, which brought forth almond flowers. According to tradition, the rod of Aaron bore sweet almonds on one side and bitter on the other; if the Israelites followed the Lord, the sweet almonds would be ripe and edible, but if they were to forsake the path of the Lord, the bitter almonds would predominate.^{[citation needed]} The almond blossom supplied a model for the menorah which stood in the Holy Temple, “Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other…on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers” (Exodus 25:33–34; 37:19–20).

Similarly, Christian symbolism often uses almond branches as a symbol of the Virgin Birth of Jesus; paintings and icons often include almond-shaped haloes encircling the Christ Child and as a symbol of Mary. The word “Luz“, which appears in Genesis 30:37, sometimes translated as “hazel“, may actually be derived from the Aramaic name for almond (Luz), and is translated as such in some Bible versions such as the NIV.^[71] The Arabic name for almond is لوز “lauz” or “lūz”. In some parts of the Levant and North Africa it is pronounced “loz”, which is very close to its Aramaic origin.

La entrada de la flor is an event celebrated on 1 February in Torrent, Spain, in which the clavarios and members of the Confrerie of the Mother of God deliver a branch of the first-blooming almond-tree to the Virgin.^[72]

From Wikipedia, the free encyclopedia