Almonds

The Almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa.

Description

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.

Sweet and Bitter Almonds

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 suluble glucosides, amygdalin, and prunasin, yielding glucose, cyanide and the essential oil of bitter almonds, which is nearly pure benzaldehyde, the chemical causing the bitter flavor.

Almond Milk

Almonds can be processed into a milk substitute called almond milk; the nut’s soft texture, mild flavour, and light coloring (when skinned) make for an efficient analog dairy, and a soya free choice for lactose intolerant people and vegans.

Oils

Almonds are a rich source of oil, with 50% of kernel dry mass as fat (table). Almond oil contains 32% monounsaturated oleic acid (an omega – fatty acid), 13% linoleic acid (a polyunsaturated omega – 6 essential fatty acid), and 5% saturated fatty acid.

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