Almond: Difference between revisions

{{Use British English|date=March 2026}}

| image_caption = Clockwise from top left: almonds with shell cracked open, shelled, unshelled, and blanched seed

| synonyms_ref = <ref name="powo">{{cite web |title=''Prunus amygdalus'' Batsch |url=https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:60439867-2 |website=Plants of the World Online |publisher=Kew Science |access-date=8 August 2021 |language=en}}</ref><ref>{{Cite web |url=http://www.theplantlist.org/tpl1.1/record/rjp-375 |title=The Plant List, ''Prunus dulcis'' (Mill.) D.A.Webb |access-date=3 February 2016 |archive-date=13 July 2015 |archive-url=https://web.archive.org/web/20150713181247/http://www.theplantlist.org/tpl1.1/record/rjp-375 |url-status=live }}</ref>

The '''almond''' ('''''Prunus amygdalus''''', [[Synonym (taxonomy)#Botany|syn.]] '''''Prunus dulcis''''' ([[Philip Miller|Mill.]]) [[David Allardice Webb|D.A.Webb]], [[nom. illeg.]] non ''Prunus dulcis'' Rouchy) is a species of tree from the genus ''[[Prunus]]''. Along with the [[peach]], it is classified in the subgenus ''[[Amygdalus]]'', distinguished from the other subgenera by corrugations on the woody shell ([[Fruit anatomy#Endocarp|endocarp]]) surrounding the seed.

The fruit of the almond is a [[drupe]], consisting of an outer hull and a [[Pyrena|hard shell]] with the seed, which is not a [[nut (fruit)|true nut]].<ref name="eb">{{cite web |last=Petruzzello |first=M. |title=Almond – tree and nut |url=https://www.britannica.com/plant/almond |publisher=[[Encyclopedia Britannica]] |access-date=25 April 2024 |date=11 April 2024}}</ref> ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. [[Blanching (cooking)|Blanched]] almonds are unshelled almonds that have been treated with hot water to soften the outer skin, which is then removed to reveal the white [[embryo]]. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become [[rancidification|rancid]] more quickly.<ref name="k109">{{cite web |title=Do Almonds Go Bad? 3 Ways to Tell Almonds Are Spoiled |website=Alice&#039;s Kitchen |date=14 December 2023 |url=https://www.alices.kitchen/guide/do-almonds-go-bad/ |access-date=2024-11-09}}</ref> Almonds are used in many cuisines, often featuring prominently in desserts, such as [[marzipan]].<ref name=eb/>

The almond tree prospers in a moderate [[Mediterranean climate]] with cool winter weather.<ref name=eb/> It is rarely found wild in its original setting.<ref name=ladizinsky99>{{cite journal |last=Ladizinsky |first=G. |title=On the origin of almond |s2cid=25141013 |journal=Genetic Resources and Crop Evolution|volume= 46|year=1999|pages= 143–147|doi=10.1023/A:1008690409554|issue= 2 |bibcode=1999GRCEv..46..143L }}</ref> Almonds were one of the earliest domesticated [[fruit trees]], due to the ability to produce quality offspring entirely from seed, without using suckers and cuttings. Evidence of domesticated almonds in the [[Early Bronze Age]] has been found in the archeological sites of the Middle East, and subsequently across the Mediterranean region and similar arid climates with cool winters.

[[Almond cultivation in California|California produces]] about 80% of the world's almond supply.<ref name=eb/> Due to high acreage and water demand for almond cultivation, and need for [[pesticide]]s, California almond production may be unsustainable, especially during the persistent drought and heat from [[Climate change in California|climate change]] in the 21st century.<ref name=":0">{{Cite news |date=17 August 2021 |title=Climate Change In California Is Threatening The World's Top Almond Producer |work=NPR |agency=Associated Press |url=https://www.npr.org/2021/08/17/1028452988/climate-change-california-drought-heat-almond-production |access-date=21 May 2022}}</ref> [[Droughts in California]] have caused some producers to leave the industry, leading to lower supply and increased prices.<ref name=":0" />

The almond is a [[deciduous]] tree growing to {{convert|3|-|4.5|m|0|abbr=off}} in height,<ref name=eb/><ref>{{Cite book |last=U.S. Department of the Army |url=https://books.google.com/books?id=T2p7DwAAQBAJ&pg=PA10 |title=The Official U.S. Army Illustrated Guide to Edible Wild Plants |publisher=[[Lyons Press]] |year=2019 |isbn=978-1-4930-4039-1 |location=Guilford, Connecticut |page=10 |oclc=1043567121}}</ref> with a trunk of up to {{convert|30|cm|0|abbr=off}} in diameter. The young [[twig]]s are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The [[leaves]] are {{convert|3|-|5|in|cm|0|abbr=on|order=flip}} long,<ref>Bailey, L.H.; Bailey, E.Z.; the staff of the Liberty Hyde Bailey Hortorium. 1976. ''Hortus third: A concise dictionary of plants cultivated in the United States and Canada''. Macmillan, New York.</ref> with a serrated margin and a {{convert|2.5|cm|0|abbr=on}} [[Petiole (botany)|petiole]].

The fragrant [[flower]]s are white to pale pink, {{convert|3|-|5|cm|0|abbr=on}} diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring.<ref name=eb/><ref name=rushforth>{{cite book|last=Rushforth |first=Keith |title=Collins wildlife trust guide trees: a photographic guide to the trees of Britain and Europe |publisher=HarperCollins |location=London |year=1999 |isbn=0-00-220013-9}}</ref><ref name=rhs>{{cite book |last1=Griffiths |first1=Mark D. |last2=Huxley |first2=Anthony Julian |title=The New Royal Horticultural Society Dictionary of Gardening |publisher=Macmillan Press |location=London |year=1992 |isbn=0-333-47494-5}}</ref> Almond trees thrive in Mediterranean climates with warm, dry summers and mild, wet winters.<ref name=eb/> The optimal temperature for their growth is between {{convert|15|and|30|C|F}} and the tree buds have a [[chilling requirement]] of 200 to 700 hours below {{convert|7.2|°C|°F|abbr=on}} to break dormancy.<ref>{{Cite web|title=Fruit Cultural Data — P – California Rare Fruit Growers, Inc.|url=https://crfg.org/home/library/crfg-fruit-list/fruit-cultural-data-2/fruit-cultural-data-p/|access-date=2020-06-12|language=en-US|archive-date=19 March 2022|archive-url=https://web.archive.org/web/20220319062538/https://crfg.org/home/library/crfg-fruit-list/fruit-cultural-data-2/fruit-cultural-data-p/}}</ref>

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.<ref name=rhs/><ref>{{cite web |url=http://coststudies.ucdavis.edu/files/almondvs08sprink.pdf |title=University of California Sample Cost Study to Produce Almonds |access-date=17 March 2012 |archive-url=https://web.archive.org/web/20120326084336/http://coststudies.ucdavis.edu/files/almondvs08sprink.pdf |archive-date=26 March 2012 }}</ref>

The almond fruit is {{cvt|3.5|-|6|cm|in|frac=8}} long. It is not a [[nut (fruit)|nut]] but a [[drupe]]. The outer covering, consisting of an outer [[exocarp]], or skin, and [[mesocarp]], or flesh, 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 woody [[endocarp]] which forms a reticulated, hard shell (like the outside of a peach pit) called the [[pyrena]]. Inside the shell is the edible seed, commonly called a nut.<ref name=eb/> 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.<ref>{{cite web |first=David |last=Doll |date=22 June 2009 |title=The Seasonal Patterns of Almond Production |url=https://thealmonddoctor.com/2009/06/22/the-seasonal-patterns-of-almond-production/ |website=The Almond Doctor |publisher=University of California Cooperative Extension |access-date=14 August 2018 |archive-date=14 August 2018 |archive-url=https://web.archive.org/web/20180814142153/https://thealmonddoctor.com/2009/06/22/the-seasonal-patterns-of-almond-production/ }}</ref> During harvest, mechanised tree shakers are used to expedite fruits falling to the ground for collection.<ref name=eb/>

 

<gallery class=center mode=nolines widths=160 heights=160>

File:بادام و شکوفه بادام.JPG|Almond blossoms

File:Kulturmandel unreife Früchte.JPG|Young almond fruit

File:Green almonds.jpg|Green almonds

File:Madrigueras (20578932389) (cropped).jpg|Mature almond nut

File:Almond shell.jpg|Almond shell

File:Almond with two kernels.jpg|A rare double-seeded shell

File:Almonds.png|Harvested almonds

File:Blanched almonds.jpg|[[Blanching (cooking)|Blanched]] almonds

 

The almond was named ''Amygdalus communis'' by [[Carl Linnaeus]] in his [[Species plantarum]] in 1753.<ref>{{cite book|author=Linnaeus, C. |title=Species plantarum |date=1753 |page=473 |url=https://www.biodiversitylibrary.org/page/26068436}}</ref> For the name 'Amygdalus' he referred to [[Gaspard Bauhin]]'s ''Pinax'' (1623). In 1801 the species was for the first time placed in the genus ''[[Prunus]]'' by [[August Batsch]].<ref>{{cite book |last=Batsch |first=A.J.G.C. |title=Beyträge und Entwürfe zur pragmatischen Geschichte der drey Natur-Reiche nach ihren Verwandtschaften |date=1801 |volume=Gewächsreich 1 |page=30 |url=https://collections.thulb.uni-jena.de/rsc/viewer/HisBest_derivate_00024727/237204266_0036.tif}}</ref> In that genus, the name ''Prunus communis'' was no longer available because in 1778 [[William Hudson (botanist)|William Hudson]] had already assigned it to a taxon in which he included the [[plum]] (''Prunus domestica'').<ref>{{cite book |last=Hudson |first=W. |date=1778 |title=Flora anglica, editio altera |volume=1 |page=212 |url=https://bibdigital.rjb.csic.es/viewer/11184/?offset=#page=255&viewer=picture&o=bookmark&n=0&q= }}</ref> Batsch thereupon named the species ''Prunus amygdalus'', where 'amygdalus' is the old generic name and should therefore be treated as a noun in apposition. Meanwhile, in 1768, [[Philip Miller]] had published the name of what he believed to be a second species of almond: ''Amygdalus dulcis''.<ref>{{cite book|author=Miller, Ph. |date=1768 |title=The Gardener's Dictionary |edition=8 |page=AMY |url=https://www.biodiversitylibrary.org/page/394540 }}</ref> He mentioned Linnaeus' ''Amygdalus communis'' as the first species. It was not until 1967 that the combination ''Prunus dulcis'' was published for the almond by [[David Allardice Webb]], on the assumption that ''Amygdalus dulcis'' was nothing more than a synonym of ''Amygdalus communis'', and thus an available name for that species. The epithet ''dulcis'' (1768) is older than ''amygdalus'' (1801) and would therefore have priority. Webb noted that it was unfortunate that a species known for 165 years as ''Prunus amygdalus'' now had to be renamed under the rules of nomenclature. However, it later turned out that in 1967 the name ''Prunus dulcis'' was no longer available for the almond because it had already been used for a cherry in an 1878 publication by L'Abbé Rouchy.<ref>{{cite journal|author=L'Abbé Rouchy |date=1878 |title=Sur quelques espèces dites Jordaniques |journal=Compte rendu de l'Association Française pour l'Avancement des Sciences |volume=6 |page=592 |url=https://www.biodiversitylibrary.org/page/5409352 }}</ref> The oldest valid combination in ''Prunus'' is therefore ''Prunus amygdalus''.<ref>{{cite web|author= <!-- not stated --> |url=http://legacy.tropicos.org/Name/27802199?projectid=32 |title=''Prunus amygdalus'' Batsch |website=Tropicos.org: Flora of Pakistan |publisher=Missouri Botanical Garden |access-date=23 July 2025}}</ref>

The seeds of ''Prunus amygdalus'' var. ''dulcis'' are predominantly sweet<ref>{{cite web|last=Karl-Franzens-Universität (Graz)|title=Almond (Prunus dulcis [Mill.] D. A. Webb.)|url=http://www.uni-graz.at/~katzer/engl/Prun_dul.html|access-date=10 April 2011|archive-url=https://web.archive.org/web/20110514021042/http://www.uni-graz.at/~katzer/engl/Prun_dul.html|archive-date=14 May 2011}}</ref><ref>{{cite web|title=Almond and bitter almond|url=http://www.chow.com/ingredients/265|work=from Quirk Books: www.quirkbooks.com|access-date=8 April 2011| archive-url= https://archive.today/20110511175227/http://www.chow.com/ingredients/265| archive-date= 11 May 2011 <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->| url-status= live}}</ref> but some individual trees produce seeds that are somewhat more bitter.<ref name="eb" /> The genetic basis for bitterness involves a single gene, the bitter flavour furthermore being [[Dominance (genetics)|recessive]],<ref>{{cite journal |last=Heppner |first=Myer J |date=7 April 1923 |title=The factor for bitterness in the sweet almond |journal=Genetics |volume=8 |issue=4 |pages=390–392 |doi=10.1093/genetics/8.4.390 |pmc=1200758 |pmid=17246020}}</ref><ref>{{cite journal |last1=Dicenta |first1=Federico |last2=Ortega |first2=Encarnacion |last3=Martinez-Gomez |first3=Pedro |s2cid=9893400 |date=January 2007 |title=Use of recessive homozygous genotypes to assess genetic control of kernel bitterness in almond |journal=Euphytica |publisher=Springer |volume=153 |issue=1–2 |pages=221–225 |doi=10.1007/s10681-006-9257-6 |bibcode=2007Euphy.153..221D }}<!--|access-date=4 March 2014--></ref> both aspects making this trait easier to domesticate. The fruits from ''Prunus amygdalus'' 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).

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 contains the enzyme [[emulsin]] which, in the presence of water, acts on the two [[Solubility|soluble]] [[glucoside]]s [[amygdalin]] and [[prunasin]]<ref>{{cite journal |last1=Sánchez-Pérez |first1=Raquel |last2=Belmonte |first2=Fara Sáez |last3=Borch |first3=Jonas |last4=Dicenta |first4=Federico |last5=Møller |first5=Birger Lindberg |last6=Jørgensen |first6=Kirsten |title=Prunasin hydrolases during fruit development in sweet and bitter almonds |journal=Plant Physiology |volume=158 |issue=4 |pages=1916–32 |date=April 2012  |pmid=22353576 |pmc=3320195 |doi=10.1104/pp.111.192021}}</ref> yielding [[glucose]], [[cyanide]] and the [[essential oil]] of bitter almonds, which is nearly pure [[benzaldehyde]], the chemical causing the bitter flavour. Bitter almonds may yield 4–9&nbsp;milligrams of [[hydrogen cyanide]] per almond<ref>{{cite journal |last1=Shragg |first1=T. A. |last2=Albertson |first2=T. E. |last3=Fisher |first3=C. J. |title=Cyanide poisoning after bitter almond ingestion |journal=The Western Journal of Medicine |volume=136 |issue=1 |pages=65–9 |date=January 1982 |pmid=7072244 |pmc=1273391 }}</ref> and contain 42 times higher amounts of cyanide than the trace levels found in sweet almonds.<ref name="isrn">{{cite journal |last1=Chaouali |first1=Nadia |last2=Gana |first2=Ines |last3=Dorra |first3=Amira |last4=Khelifi |first4=Fathia |last5=Nouioui |first5=Anouer |last6=Masri |first6=Wafa |last7=Belwaer |first7=Ines |last8=Ghorbel |first8=Hayet |last9=Hedhili |first9=Abderazzek |title=Potential Toxic Levels of Cyanide in Almonds ( Prunus amygdalus ), Apricot Kernels ( Prunus armeniaca ), and Almond Syrup |journal=ISRN Toxicology |volume=2013 |date=19 September 2013 |issn=2090-6196 |pmid=24171123 |pmc=3793392 |doi=10.1155/2013/610648 |doi-access=free |pages=1–6}}</ref> The origin of cyanide content in bitter almonds is via the [[enzymatic hydrolysis]] of amygdalin.<ref name="isrn"/> [[Cytochrome P450|P450]] [[monooxygenase]]s are involved in the amygdalin biosynthetic pathway. A point mutation in a [[Basic helix-loop-helix|bHLH]] [[transcription factor]] prevents [[Transcription (biology)|transcription]] of the two cytochrome P450 genes, resulting in the sweet kernel trait.<ref>{{Cite journal|last1=Sánchez-Pérez|first1=R.|last2=Pavan|first2=S.|last3=Mazzeo|first3=R.|last4=Moldovan|first4=C.|last5=Aiese Cigliano|first5=R.|last6=Del Cueto|first6=J.|last7=Ricciardi|first7=F.|last8=Lotti|first8=C.|last9=Ricciardi|first9=L.|s2cid=189818379|date=14 June 2019|title=Mutation of a bHLH transcription factor allowed almond domestication|journal=Science|language=en|volume=364|issue=6445|pages=1095–1098|doi=10.1126/science.aav8197|pmid=31197015|bibcode=2019Sci...364.1095S|issn=0036-8075|doi-access=free|hdl=11586/236719|hdl-access=free}}</ref>

The adjective ''amygdaloid'' (literally 'like an almond, almond-like') is used to describe objects which are roughly almond-shaped, particularly a shape which is part way between a [[triangle]] and an [[ellipse]]. For example, the amygdala of the brain uses a direct borrowing of the Greek term {{transliteration|grc|amygdalē}}.<ref>{{cite journal |title=The Amygdaloid Complex: Anatomy and Physiology |last1=Sah |first1=P. |last2=Faber |first2=E. S. L. |last3=Lopez De Armentia |first3=M. |last4=Power |first4=J. |s2cid=16456971 |doi=10.1152/physrev.00002.2003 |journal=Physiological Reviews |date=1 July 2003 |volume=83 |pages=803–834 |issue=3 |pmid=12843409}}</ref>

The precise origin of the almond is controversial due to estimates for its emergence across wide geographic regions. Sources indicate that its origins were in an area stretching across [[Central Asia]], [[Iran]], [[Turkmenistan]], [[Tajikistan]], [[Kurdistan]], [[Afghanistan]], and [[Iraq]],<ref name=kole/> or in an [[East Asia|eastern Asian]] subregion between [[Mongolia]] and [[Uzbekistan]].<ref name="chin">{{cite journal |last1=Chin |first1=Siew-Wai |last2=Shaw |first2=Joey |last3=Haberle |first3=Rosemarie |last4=Wen |first4=Jun |last5=Potter |first5=Dan |title=Diversification of almonds, peaches, plums and cherries – Molecular systematics and biogeographic history of Prunus (Rosaceae) |journal=Molecular Phylogenetics and Evolution |date=July 2014 |volume=76 |pages=34–48 |doi=10.1016/j.ympev.2014.02.024 |pmid=24631854 |bibcode=2014MolPE..76...34C |url=https://www.sciencedirect.com/science/article/abs/pii/S105579031400089X|url-access=subscription }}</ref> In other assessments, both botanical and [[archeology|archaeological]] evidence indicates that almonds originated and were first cultivated in [[West Asia]], particularly in countries of the [[Levant]].<ref name=ladizinsky99/><ref name="kole">{{cite book |last1=Martínez-Gómez |first1=Pedro |last2=Sánchez-Pérez |first2=Raquel |last3=Dicenta |first3=Federico |last4=Howad |first4=Werner |last5=Arús |first5=Pere |last6=Gradziel |first6=Thomas M. |year=2007 |chapter=Almond (Chapter 11) |editor=Kole, C. |title=Fruits and Nuts. Genome Mapping and Molecular Breeding in Plants |volume=4 |publisher=Springer |chapter-url=https://doi.org/10.1007/978-3-540-34533-6_11 |isbn=978-3-540-34533-6 |doi=10.1007/978-3-540-34533-6_11}}</ref> Most recent sources specified Iran and [[Anatolia]] (present day [[Turkey]]) as origin locations of the almond, with Iran as the main origin centre.<ref>{{Cite journal |last=Rahemi |first=Alireza |date=2024-05-23 |title=Diversity and Distribution of Almonds in their Center of Origin |url=https://crimsonpublishers.com/boj/fulltext/BOJ.000595.php |journal=Biodiversity Online J |language=English |volume=4 |issue=4 |pages=1–4|quote= Iran is the world's most important gene pool for wild almonds. So far, 23 species and 7 of their interspecies hybrids have been reported in Iran. These species are distributed in different habitats of Iran, some of which are endemic. Therefore, without any doubt, almonds originated and were probably domesticated in this area and then spread to other areas.}}</ref><ref name="BĀDĀM – Encyclopaedia Iranica">{{Cite web |publisher=Encyclopaedia Iranica |title=Badam (almond) |url=https://iranicaonline.org/articles/badam-almond|date=19 August 2011 |access-date=2 July 2024|quote=*Iran and Anatolia were the center in which its various species evolved and from which they were diffused *The ''Amygdalus communis''  (or ''Prunus amygdalus''), though undoubtedly native to the Iranian land-mass, is seldom found in natural stands there today.}}</ref>

The wild form of domesticated almond grew in parts of the Levant.<ref name=kole/><ref name="zohary">{{cite book |last1=Zohary |first1=Daniel |title=Domestication of plants in the old world: the origin and spread of cultivated plants in West Asia, Europe, and the Nile Valley |last2=Hopf |first2=Maria |publisher=Oxford University Press |year=2000 |isbn=0-19-850356-3 |page=186}}</ref> Almond cultivation was spread by humans centuries ago along the shores of the [[Mediterranean Sea]] into northern Africa and southern Europe,<ref name=kole/><ref name=chin/> and more recently to other world regions, notably [[California]].<ref name=eb/><ref name=Rieger>{{Cite web |url=https://homeorchard.ucanr.edu/Fruits_&_Nuts/Almond/ |title=Almond |publisher=Division of Agriculture and Natural Resources, University of California |date=2024|access-date=2 July 2024}}</ref>

== Cultivation ==

[[File:Baburnama illustration.jpg|thumb|upright|[[Mughal miniature]] depiction of the almond harvest at [[Konibodom|Qand-i Badam]], [[Fergana Valley]] (16th&nbsp;century)<ref>{{cite web|last=Bhawani |url=http://warfare.atspace.eu/Moghul/Baburnama/Harvesting_of_the_almond_crop_at_Qand-i_Badam.htm |title=Harvesting of the almond crop at Qand-i Badam |date=1590s |work=Baburnama}}</ref>]]

Domesticated almonds appear in the [[Early Bronze Age]] (3000–2000&nbsp;[[BCE]]), such as the archaeological sites of [[Numeira]] (Jordan),<ref name="ladizinsky99" /> or possibly earlier. They were found in [[Tutankhamun's tomb]] in Egypt ({{Circa|1325 BCE}}), probably imported from the Levant.<ref name="zohary" />

[[Ibn al-'Awwam]]'s 12th-century ''Book on Agriculture'' includes an article on almond tree cultivation in Spain.<ref>{{cite book |last=Ibn al-'Awwam |first=Yaḥyá |author-link=Ibn al-'Awwam|title=Le livre de l'agriculture d'Ibn-al-Awam (kitab-al-felahah) |year=1864|location=Paris|publisher=A. Franck|translator=J.-J. Clement-Mullet |pages=260–263 (ch. 7 – Article 20)|url=https://archive.org/details/lelivredelagric00algoog/page/n14/mode/2up |language=fr|oclc=780050566}} (pp. [https://archive.org/details/lelivredelagric00algoog/page/n368/mode/2up 260]–263 (Article XX)</ref>

Of the European countries that the [[Royal Botanic Garden Edinburgh]] reported as cultivating almonds, Germany<ref>{{cite web |url=http://193.62.154.38/cgi-bin/nph-readbtree.pl/feout?FAMILY_XREF=&GENUS_XREF=Prunus&SPECIES_XREF=dulcis&TAXON_NAME_XREF=&RANK= |title=''Flora Europaea'' Search Results |access-date=17 July 2008 |publisher=[[Royal Botanic Garden Edinburgh]] |archive-date=11 May 2011 |archive-url=https://web.archive.org/web/20110511164917/http://193.62.154.38/cgi-bin/nph-readbtree.pl/feout?FAMILY_XREF=&GENUS_XREF=Prunus&SPECIES_XREF=dulcis&TAXON_NAME_XREF=&RANK= }}</ref> is the northernmost, though the domesticated form can be found as far north as Iceland.<ref>{{cite web|url=http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Prunus+dulcis |title=''Prunus dulcis'' |access-date=17 July 2008 |publisher=[[Plants for a Future]] |archive-url=https://web.archive.org/web/20070819002033/http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Prunus+dulcis |archive-date=19 August 2007 }}</ref>

 

 

[[Breeding program]]s have found a high shell-seal trait, which reduces insect damage and mold contamination.<ref>{{cite web|url=https://almondboard.org.au/wp-content/uploads/2020/08/Est-Varieties-5-Carina.pdf |title=All about almonds| date=January 2017|publisher= Horticulture Innovation Australia|access-date=10 March 2026}}</ref>

 

Much of the supply of bees is managed by pollination brokers, who contract with migratory [[beekeeper]]s from at least 49 states for the event. This business was heavily affected by [[colony collapse disorder]] at the turn of the 21st century, causing a nationwide shortage of honey bees and increasing [[Pollination#Economics of pollination|the price]] of [[insect pollination]]. To partially protect almond growers from these costs, researchers at the [[Agricultural Research Service]], part of the [[United States Department of Agriculture]] (USDA), developed [[self-pollinating]] almond trees that combine this character with quality characters such as a flavour and yield.<ref name=ARS>{{cite web |author=Alfredo Flores |url=https://www.ars.usda.gov/news-events/news/research-news/2010/ars-scientists-develop-self-pollinating-almond-trees/ |title=ARS Scientists Develop Self-pollinating Almond Trees |url-status=live |archive-url=https://web.archive.org/web/20101017050714/http://www.ars.usda.gov/is/pr/2010/100406.htm |archive-date=17 October 2010 |publisher=[[United States Department of Agriculture|USDA]] [[Agricultural Research Service]] |date=6 April 2010}}</ref>  

 

Almond production in California is concentrated mainly in the [[Central Valley (California)|Central Valley]],<ref name="bi">{{Cite news |last1=Brodwin |first1=E. |last2=Lee |first2=S. |url=http://www.businessinsider.com/amount-of-water-needed-to-grow-one-almond-orange-tomato-2015-4 |title=Chart shows how some of your favorite foods could be making California's drought worse |date=8 April 2015 |work=Business Insider|access-date=17 April 2017}}</ref> where the mild climate, rich soil, abundant sunshine and water supply make for ideal growing conditions. Due to the [[Droughts in California|persistent droughts in California]] in the early 21st century, it became more difficult to raise almonds in a sustainable manner.<ref name="npr">{{cite web |last1=Gonzalez |first1=Richard |title=How Almonds Became A Scapegoat For California's Drought |url=https://www.npr.org/sections/thesalt/2015/04/16/399958203/how-almonds-became-a-scapegoat-for-californias-drought |publisher=US National Public Radio |access-date=16 April 2019 |date=16 April 2015}}</ref><ref name="bloom">{{cite news |last1=Bjerga |first1=Alan |last2=Cohen |first2=Donna |last3=Hoffman |first3=Cindy |title=California Almonds Are Back After Four Years of Brutal Drought |newspaper=Bloomberg.com |url=https://www.bloomberg.com/graphics/2018-thirst-for-almonds/ |publisher=Bloomberg |access-date=16 April 2019}}</ref> The issue is complex because of the high amount of water needed to produce almonds: a single almond requires roughly {{convert|1.1|usgal|impgal l|abbr=off}} of water to grow properly.<ref name=bi/><ref name=npr/><ref>{{Cite web |last1=Mekonnen |first1=M. M. |last2=Hoekstra |first2=A. Y. |title=The green, blue and grey water footprint of crops and derived crop products |url=https://hess.copernicus.org/articles/15/1577/2011/hess-15-1577-2011.pdf |url-status=live |access-date=19 June 2021 |website=Copernicus |publisher=Twente Water Centre, University of Twente |publication-place=Enschede, The Netherlands |archive-url=https://web.archive.org/web/20210123145145/https://hess.copernicus.org/articles/15/1577/2011/hess-15-1577-2011.pdf|archive-date=23 January 2021}}</ref> Regulations related to water supplies are changing so some growers have destroyed their current almond orchards to replace with either younger trees or a different crop such as [[pistachio]] that needs less water.<ref name="AtlasObscura2021">{{cite web |title=Why Are Almond Growers Uprooting Their Orchards? |url=https://www.atlasobscura.com/articles/uprooting-almond-orchard |website=Atlas Obscura |date=2 July 2021 |access-date=3 July 2021}}</ref>

California almond farmers have promoted growing use of sustainable farming practices, including introduction of water-efficient irrigation technology, funding of [[honeybee]] health research, and productively using waste biomass (such as shells) in pursuit of a [[zero waste]] industry.<ref name=bloom/><ref>{{cite web |title=Almond industry forerunner of future farm practices, sustainability program internationally recognized |url=https://www.farmprogress.com/tree-nuts/almond-industry-forerunner-future-farm-practices-sustainability-program-internationally |publisher=Western FarmPress |access-date=16 April 2019 |date=6 March 2018}}</ref>

 

{| class="wikitable floatright" style="width:13em; text-align:center;"

|+ Almonds production <br>{{small|2023, tonnes}}<br/>

| {{ESP}} || 297,660

| {{AUS}} || 260,000

| {{TUR}} || 170,000

| {{MAR}} || 146,059

| '''World''' || '''3,513,970'''

| colspan=2|{{small|Source: [[FAOSTAT]], UN<ref name="faostat">{{cite web |url=https://www.fao.org/faostat/en/#data/QCL |title=Almonds (in shells) production in 2023, Crops/Regions/World list/Production Quantity (pick lists) |publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT) |date=2025 |access-date= 14 October 2025}}</ref>}}

In 2023, world production of almonds was 3.5 million [[tonnes]], led by the United States with 51% of the total, followed by Spain and Australia as secondary producers (table).

 

|start        = 2024

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|file        = [[File:Almond yields, World, 2024 (cropped).svg|link=|thumb|upright=1.6|right|Almond yields]]

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Australia is the largest almond production region in the [[Southern Hemisphere]]. Most of the country's almond orchards are located along the [[Murray River]] corridor in [[New South Wales]], Victoria, or [[South Australia]].<ref>{{cite web |title=Where are Australian Almonds grown? |url=http://australianalmonds.com.au/enjoy/australian_almonds/where-are-australian-almonds-grown |website=Almond Board of Australia |access-date=22 December 2015 |archive-url=https://web.archive.org/web/20151222115633/http://australianalmonds.com.au/enjoy/australian_almonds/where-are-australian-almonds-grown |archive-date=22 December 2015}}</ref><ref>{{cite news |url=http://www.theland.com.au/story/3580611/agri-comeback-kids-of-2014/ |title=Agri-comeback kids of 2014 |first=Chris |last=Gibson |newspaper=Sydney Morning Herald |date=5 February 2014 |archive-url=https://web.archive.org/web/20151222205829/http://www.theland.com.au/story/3580611/agri-comeback-kids-of-2014/ |archive-date=22 December 2015 |access-date=22 December 2015 }}</ref>

In the Australian [[financial year]] 1{{nbsp}}July 2024–30{{nbsp}}June 2025, the national almond crop fell 5%, but increased in value by 20%, to a record {{AUD|1.3 billion|link=yes}}. Exports to China (61% of total exports) increased nearly 130%, from {{cvt|33,373|t}} to {{cvt|76,132|t}}. India was the second-largest export market, at {{cvt|19,803|t}}, a tonnage similar to that of the previous financial year.<ref name="abc 2026-02-28">{{cite news |last1=Brann |first1=Matt |title=Australia's almond industry cracks $1.3 billion mark as Chinese demand rises |url=https://www.abc.net.au/news/2026-02-28/almond-industry-record-value-china-demand-increases/106394784 |access-date=28 February 2026 |work=[[ABC News (Australia)]] |date=28 February 2026 |language=en-AU}}</ref>

As of late February 2026, Australia was forecast to harvest a record almond crop of {{cvt|167,000|t}} in the 2025–26 financial year.<ref name="abc 2026-02-28"/>

 

Spain has diverse commercial cultivars of almonds grown in [[Catalonia]], [[Valencia]], [[Murcia]], [[Andalusia]], and [[Aragón]] regions, and the [[Balearic Islands]].<ref name="gain">{{cite web |url=https://apps.fas.usda.gov/newgainapi/api/report/downloadreportbyfilename?filename=Tree%20Nuts%20Annual_Madrid_EU-28_9-8-2016.pdf |archive-url=https://ghostarchive.org/archive/20221009/https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Tree%20Nuts%20Annual_Madrid_EU-28_9-8-2016.pdf |archive-date=2022-10-09 |url-status=live |title=Tree nuts annual; Almonds, shelled basis; Report number SP1619 |publisher=GAIN Report, US Department of Agriculture |date=15 September 2016 |access-date=18 January 2018}}</ref> The almond cultivar 'Marcona' is unique, having a kernel that is short, round, relatively sweet, and delicate in texture; it is marketed by name.<ref name=Gradziel>{{cite book |last=Gradziel |first=T.M. |year=2011 |title=Horticultural Reviews |volume=38 |chapter=Origin and Dissemination of Almonds |publisher=[[Wiley-Blackwell]] |editor=J. Janick |doi=10.1002/9780470872376.ch2 |chapter-url=https://eurekamag.com/research/038/900/038900919.php |page=55 |access-date=10 April 2018|isbn=978-0-470-87237-6 }}</ref> Its origin is unknown, but has been grown in Spain over centuries.<ref name=Gradziel/>

 

 

All commercially grown almonds sold as food in the U.S. are sweet cultivars. The U.S. [[Food and Drug Administration]] reported in 2010 that some fractions of imported sweet almonds were contaminated with bitter almonds, which contain cyanide.<ref name=":1">{{cite journal |last1=Toomey |first1=Valerie M. |last2=Nickum |first2=Elisa A. |last3=Flurer |first3=Cheryl L. |date=September 2012 |title=Cyanide and amygdalin as indicators of the presence of bitter almonds in imported raw almonds |url=https://zenodo.org/record/1230689 |journal=Journal of Forensic Sciences |volume=57 |issue=5 |pages=1313–7 |doi=10.1111/j.1556-4029.2012.02138.x |pmid=22564183 |archive-url=https://web.archive.org/web/20200725075712/https://zenodo.org/record/1230689 |archive-date=2020-07-25 |s2cid=20002210}}</ref>

Bitter almonds contain some 40 times the trace levels of cyanide found in sweet almonds.<ref name="isrn" /> Extract of bitter almond was once used medicinally, but even in small doses, its effects are severe or lethal, especially in children; the cyanide must be removed before consumption.<ref name="isrn" /> The acute oral lethal dose of cyanide for adult humans is reported to be {{cvt|0.5|–|3.5|mg/kg|mg/lb|1}} of body weight (approximately 50 bitter almonds for the average adult), so that for children consuming 5–10 bitter almonds may be fatal.<ref name="isrn" /> Symptoms of eating such almonds include [[vertigo]] and other typical cyanide poisoning effects.<ref name=":1" />

Almonds are susceptible to [[aflatoxin]]-producing moulds.<ref>{{cite web |year=2009 |title=The high cost of aflatoxins |url=http://www.almondboard.com/Handlers/Documents/The-High-Cost-of-Aflatoxins.pdf |archive-url=https://web.archive.org/web/20130607090652/http://www.almondboard.com/Handlers/Documents/The-High-Cost-of-Aflatoxins.pdf |archive-date=7 June 2013 |access-date=23 August 2012 |publisher=Almond Board of California}}</ref> Aflatoxins are potent [[carcinogen]]ic chemicals produced by moulds such as ''[[Aspergillus flavus]]'' and ''[[Aspergillus parasiticus]]''.<ref name="Rushing">{{cite journal |last1=Rushing |first1=Blake R. |last2=Selim |first2=Mustafa I. |year=2019 |title=Aflatoxin B1: A review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods |journal=Food and Chemical Toxicology |volume=124 |pages=81–100 |doi=10.1016/j.fct.2018.11.047 |issn=0278-6915 |pmid=30468841 |s2cid=53720187}}</ref> The mould contamination may occur from soil, previously infested almonds, and almond pests such as navel-orange worm. High levels of mould growth typically appear as grey to black filament-like growth. It is unsafe to eat mould-infected tree nuts.

After tracing cases of [[salmonellosis]] to almonds, the USDA approved a proposal by the Almond Board of California to pasteurize almonds sold to the public. After publishing the rule in March 2007, the almond pasteurization program became mandatory for California companies effective 1 September 2007.<ref>{{cite press release  | title = The Food Safety Program & Almond Pasteurization  | publisher = Almond Board of California  | date = 17 September 2010 | url = http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/Pages/Default.aspx  | access-date = 17 September 2010 | archive-url = https://web.archive.org/web/20100125013631/http://www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/Pages/Default.aspx  | archive-date = 25 January 2010}}</ref> Raw, untreated California almonds have not been commercially available in the U.S. since then.

California almonds labelled "raw" must be steam-pasteurized or chemically treated with [[propylene oxide]] (PPO). This does not apply to imported almonds<ref>[[Agricultural Marketing Service]] (8 November 2006) "Almonds Grown in California: Changes to Incoming Quality Control Requirements" ({{Federal Register |71 |65373}}, {{Federal Register |71 |65374}}, {{Federal Register |71 |65375}} and {{Federal Register |71 |65376}})</ref> or almonds sold from the grower directly to the consumer in small quantities.<ref>{{cite news  |first= Garance  |last= Burke  |title= Almond pasteurization rubs some feelings raw  |url= http://www.insidebayarea.com/business/ci_6260038  |agency= Associated Press  |date= 29 June 2007 |access-date= 8 November 2014 |url-status= live  |archive-url= https://web.archive.org/web/20141223060711/http://www.insidebayarea.com/business/ci_6260038  |archive-date= 23 December 2014}}</ref>  

The USDA-approved marketing order was challenged in court by organic farmers organized by the [[Cornucopia Institute]], a Wisconsin-based farm policy research group which filed a lawsuit in September 2008. According to the institute, this almond marketing order has imposed significant financial burdens on small-scale and organic growers and damaged domestic almond markets. A federal judge dismissed the lawsuit in early 2009 on procedural grounds. In August 2010, a federal appeals court ruled that the farmers have a right to appeal the USDA regulation. In March 2013, the court vacated the suit on the basis that the objections should have been raised in 2007 when the regulation was first proposed.<ref>{{Cite web |title=The Authentic Almond Project |publisher=The Cornucopia Institute |url=http://www.cornucopia.org/almonds/ |url-status=live |archive-url=https://web.archive.org/web/20100108124858/http://www.cornucopia.org/almonds/ |archive-date=8 January 2010}}</ref>

| fiber = 12.5 g

[[File:Amandines de Provence, poster by Leonetto Cappiello, 1900.jpg|thumb|upright|Amandines de Provence, poster by [[Leonetto Cappiello]], 1900, which shows a woman eating [[Almond biscuit|almond biscuits (almond cookies)]] ]]

Almonds are 4% water, 22% [[carbohydrate]]s, 21% [[protein (nutrient)|protein]], and 50% fat (table). In a {{convert|100|g|oz|adj=on|abbr=off|frac=2}} reference amount, almonds supply {{convert|579|kcal|kJ|order=flip|abbr=off}} of [[food energy]], and are a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin E]] (171% DV), [[riboflavin]] (78% DV), and several [[mineral (nutrient)|dietary minerals]], particularly [[copper in biology|copper]] (110% DV) and [[manganese]] (99% DV) (table). Per 100 g, almonds contain [[dietary fiber]] (12 g), the [[monounsaturated fat]], [[oleic acid]] (31 g), and the [[polyunsaturated fat]], linoleic acid (12 g; table source).  

 

Typical of nuts and seeds, almonds are a source of [[phytosterol]]s, such as [[beta-sitosterol]].<ref name="Berryman2011">{{cite journal |last1=Berryman |first1=Claire E. |last2=Preston |first2=Amy Griel |last3=Karmally |first3=Wahida |last4=Deckelbaum |first4=Richard J. |last5=Kris-Etherton |first5=Penny M. |title=Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions |journal=Nutrition Reviews |volume=69 |issue=4 |pages=171–85 |date=April 2011 |pmid=21457263 |doi=10.1111/j.1753-4887.2011.00383.x |doi-access=free }}</ref>

 

Almonds are included as a good source of protein among recommended healthy foods by the USDA.<ref name="cmp">{{cite web |title=Protein foods: nutrients and health benefits |url=https://www.choosemyplate.gov/protein-foods-nutrients-health |publisher=ChooseMyPlate.gov, USDA |access-date=16 April 2019 |date=4 October 2018 |archive-date=16 April 2019 |archive-url=https://web.archive.org/web/20190416211522/https://www.choosemyplate.gov/protein-foods-nutrients-health }}</ref> 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]].<ref name="Musa">{{cite journal | last1=Musa-Veloso | first1=Kathy | last2=Paulionis | first2=Lina | last3=Poon | first3=Theresa | last4=Lee | first4=Han Youl | title=The effects of almond consumption on fasting blood lipid levels: a systematic review and meta-analysis of randomised controlled trials | journal=Journal of Nutritional Science | volume=5 | date=16 August 2016 | issn=2048-6790 | pmid=27752301 | pmc=5048189 | doi=10.1017/jns.2016.19 | article-number=e34}}</ref><ref name="thchan">{{cite web |title=Almonds |url=https://www.hsph.harvard.edu/nutritionsource/food-features/almonds/ |publisher=TH Chan School of Public Health, Harvard University |access-date=16 April 2019 |date=2019}}</ref>

{{main|List of almond dishes}}

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, slivered, and ground into flour. Almond pieces around {{Convert|2–3|mm|frac=16}} in size, called "nibs", are used for special purposes such as decoration.<ref>{{cite book |last=Sinclair |first=Charles|title=Dictionary of Food: International Food and Cooking Terms from A to Z |date=1 January 2009 |publisher=A&C Black |isbn=978-1-4081-0218-3 |url=https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT45 |page=45}}</ref> A wide range of classic sweets feature almonds as a central ingredient. [[Marzipan]] was developed in the Middle Ages. Since the 19th century almonds have been used to make bread, [[almond butter]], cakes and puddings, candied confections, almond cream-filled pastries, [[nougat]], cookies ([[macaroon]]s, [[biscotti]] and [[qurabiya]]), and cakes ([[Financier (pastry)|financiers]], [[Esterházy torte]]), and other sweets and desserts.<ref>{{cite book |last=Dolby |first=Richard |title=The Cook's Dictionary: A New Family Manual of Cookery and Confectionery |date=1830}}</ref> In [[Saudi Arabia]], almonds are a typical embellishment for the rice dish [[kabsa]].<ref>{{cite book |last=El Masri |first=Arwa |title=Tea with Arwa: A Memoir of Family, Faith and Finding a Home in Australia |date=27 September 2011 |publisher=Hachette Australia |isbn=978-0-7336-2852-8 |url=https://books.google.com/books?id=6Gg0AgAAQBAJ&pg=PT22}}</ref><ref>{{cite book |last=Salloum |first=Habeeb |title=The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking |date=28 February 2012 |publisher=Tuttle Publishing |isbn=978-1-4629-0524-9 |url=https://books.google.com/books?id=v5TTAgAAQBAJ&dq=Kabsa+rice+almonds&pg=PA74}}</ref> Spanish cookery uses almonds in sweet dishes as well as in savory ones, ground up to thicken sauces and stews.<ref>{{Cite book |last=Roden |first=Claudia |author-link=Claudia Roden |title=The Food of Spain: A Celebration |publisher=[[Michael Joseph (publisher)|Michael Joseph]] |year=2012 |isbn=978-0-718-15719-7 |location=London |page=102}}</ref>

<gallery class=center mode=nolines heights=160 widths=160>

File:Colomba pasquale, edizione 2013 - ND0 4662 (8564331585).jpg|[[Easter in Italy|Italian Easter bread]], the [[Colomba di Pasqua]]. It is the Easter counterpart of the two well-known [[Christmas in Italy|Italian Christmas]] desserts, [[panettone]] and [[pandoro]].

==== Milk ====

Almonds can be processed into a [[milk substitute]] called almond milk; the nut's soft texture, mild flavour, and light colouring (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 [[soy milk]] and some of which use no heat, resulting in [[raw milk]].{{cn|date=March 2026}}

Almond milk, along with almond butter and almond oil, are versatile products used in both sweet and savoury dishes.{{cn|date=March 2026}}

In [[Moroccan cuisine]], sharbat billooz, a common beverage, is made by blending blanched almonds with milk, sugar and other flavourings.<ref>{{cite book |title=Dictionary of Food: International Food and Cooking Terms from A to Z |isbn = 978-1-4081-0218-3|url=https://books.google.com/books?id=Mdwm7jI9J10C&q=sharbat+billooz&pg=PT1211|last1 = Sinclair|first1 = Charles|date = January 2009| publisher=A&C Black }}</ref>

Almonds contain polyphenols in their [[seed coat|skins]] consisting of [[flavonol]]s, [[flavan-3-ol]]s, [[hydroxybenzoic acid]]s and [[flavanone]]s<ref name="skins">{{cite journal |doi=10.1016/j.jfca.2009.08.015 |title=Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)|year=2010 |last1=Mandalari |first1=G. |last2=Tomaino |first2=A. |last3=Arcoraci |first3=T. |last4=Martorana |first4=M. |last5=Turco |first5=V. Lo |last6=Cacciola |first6=F. |last7=Rich |first7=G.T. |last8=Bisignano |first8=C. |last9=Saija |first9=A. |last10=Dugo |first10=P. |last11=Cross |first11=K.L. |last12=Parker |first12=M.L. |last13=Waldron |first13=K.W. |last14=Wickham |first14=M.S.J. |journal=Journal of Food Composition and Analysis |volume=23 |issue=2 |pages=166–174}}</ref> analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin [[prebiotic (nutrition)|prebiotic]] dietary fibre have commercial interest as [[food additive]]s or [[dietary supplement]]s.<ref name=skins/><ref>{{cite journal |title=Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans |last1=Liu |first1=Zhibin |last2=Lin |first2=Xiuchun |last3=Huang |first3=Guangwei |last4=Zhang |first4=Wen |last5=Rao |first5=Pingfan |last6=Ni |first6=Li |journal=Anaerobe |year=2014 |issue=4 |volume=26 |pages=1–6 |doi=10.1016/j.anaerobe.2013.11.007 |pmid=24315808}}</ref>

 

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 flavoured with a synthetic aroma of almonds.<ref name="isrn"/> Orgeat syrup is an important ingredient in the [[Mai Tai]] and many other [[Tiki bar|Tiki drinks]].<ref>{{cite web |title=Upgrade your orgeat |url=https://nationalpost.com/life/food/cocktails-upgrade-your-orgeat-and-youll-find-not-all-tiki-drinks-%EF%AC%81t-under-the-same-umbrella |website=nationalpost.com |access-date=25 August 2015 }}</ref><ref>{{cite web |title=Tiki cocktail history basics |url=https://drinks.seriouseats.com/2014/03/tiki-cocktail-history-basics-of-tiki-drinks-essential-ingredients.html |website=drinks.seriouseats.com |access-date=11 March 2019}}</ref>

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 fatty acid|omega-6]] [[essential fatty acid]]), and 10% [[saturated fatty acid]] (mainly as [[palmitic acid]]).<!-- See USDA link in nutrition box. --> Linolenic acid, a polyunsaturated [[omega-3]] fat, is not present (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 [[ethanol|alcohol]] but readily soluble in [[chloroform]] or [[diethyl ether|ether]]. Almond oil is obtained from the dried [[seed|kernel]] of almonds.<ref>{{cite journal |title=Oil content and fatty acid composition of developing almond seeds |last1=Soler |first1=Lourdes |last2=Canellas |first2=Jaime |last3=Saura-Calixto |first3=Fulgencio |journal=Journal of Agricultural and Food Chemistry |year=1988 |volume=36 |issue=4 |pages=695–697 |doi=10.1021/jf00082a007 |bibcode=1988JAFC...36..695S |hdl=10261/90477 |hdl-access=free }}</ref> Sweet almond oil is used as a carrier oil in aromatherapy and cosmetics while bitter almond oil, containing benzaldehyde, is used as a food flavouring and in perfume.<ref name="van Wyk 2019"/>

 

The almond is highly revered in some cultures. In the Bible, the almond is mentioned ten times, beginning with [[Book of Genesis|Genesis]] 43:11,<ref name=":2">{{cite book |last=Shafer-Elliott |first=Cynthia |title=Fruits, Nuts, Vegetables, and Legumes |date=2022 |work=T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel |pages=146–147 |editor-last=Fu |editor-first=Janling |url=https://www.bloomsburyfoodlibrary.com/encyclopedia-chapter?docid=b-9780567679826&tocid=b-9780567679826-chapter8 |access-date=2025-07-27 |series=T&T Clark Handbooks |edition=1 |place=London |publisher=T&T Clark |isbn=978-0-567-67982-6 |editor2-last=Shafer-Elliott |editor2-first=Cynthia |editor3-last=Meyers |editor3-first=Carol}}</ref> where it is described as "among the best of fruits". In [[Book of Numbers|Numbers]] 17, [[Levi]] is chosen from the other tribes of Israel by [[Aaron's rod]], which brought forth almond flowers.<ref name=":2"/> The almond blossom supplied a model for the [[Menorah (Temple)|menorah]] which stood in the [[Holy Temple]],<ref name=":2"/> "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" ([[Book of Exodus|Exodus]] 25:33–34; 37:19–20). In [[Book of Jeremiah|Jeremiah]] 1:11–12, the vision of an almond branch conveys a wordplay in Hebrew between ''shaqed'' (almond) and ''shoqed'' (watching), symbolizing God's vigilant commitment to fulfill His word.<ref name=":2"/> Many [[Sephardi Jews|Sephardic Jews]] give five almonds to each guest before special occasions like weddings.<ref>{{Cite web|date=13 July 2017 |title=Jewish Sephardi Wedding Recipes and Traditions|url=https://www.myjewishlearning.com/2017/07/13/jewish-sephardi-wedding-recipes-and-traditions/ |access-date=2021-03-06 |website=My Jewish Learning}}</ref>

Similarly, [[Christian symbolism]] often uses almond branches as a symbol of the [[virgin birth of Jesus]]; paintings and [[icon]]s often include [[Mandorla|almond-shaped haloes]] encircling the [[Christ Child]] and as a symbol of [[Mary, the mother of Jesus|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 the [[New International Version]] and other versions of the Bible.<ref>{{cite book |url=https://books.google.com/books?id=g8YSB2K9d1oC&pg=PA37 |title=The meaning of trees: botany, history, healing, lore|author=Fred Hageneder |page=37 |isbn=978-0-8118-4898-5 |publisher=Chronicle Books |date=September 2005 }}</ref>