Almond - Prunus dulcis

Common Names: Almond, sweet almond, bitter almond, almond oil, almond extract, almendra dulce, almendra, almendro dulce, amande douce, amandier, amande, amandier à fruits doux, amandier doux, amendoa doce, amendoa, amygdala dulcis, amygdalus communis, prunus dulcis, prunus amygdalus var. dulcis, prunus communis var. dulcis, almond tree, sweet almond oil, suessmandel, almande, alemande, amandula, amygdala, mandorla, ah-mond, Mandel, Knackmandel, mandorlo, amygdaloid, global: almond, English: almond, Latin: Prunus dulcis, origin: badam

Latin Name: Amygdalus communis

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

The almond tree prefers light, well-aerated soils rich in nutrients and organic matter. Light, permeable, yet fertile and humus-rich soils are ideal for almond cultivation. After the first year, staking is unnecessary. Almonds grow as shrubs and do best in locations near walls. It is not recommended to plant almonds near peach trees, as they can cross-pollinate and produce bitter fruit.

Almonds thrive in warm climates with dry summers and mild, humid winters. The optimal temperature range is 15–30°C. Trees become economically productive in their third year, but they are not self-pollinating, so multiple trees should be planted together. Full yield is achieved 5–6 years after planting.

To maintain productive growth of lower branches, prune several main branches every three years and shorten upper branches; spring is the best time for this. Almonds are harvested when the fruits begin to fall, with the rest shaken from the tree, shelled, and dried. Almonds stored in salt or sand keep for a very long time.

In temperate climates, almonds can be grown in large containers with adequate nutrition and water; this protects them in winter and allows them to be moved outside in summer. Young flowers and fruits are sensitive to frost and require protection. In 2013, 2.9 million tons of almonds were produced globally, with the USA leading at 1.8 million tons.

In the United States, almond production is concentrated in California, ranking as the country's third most valuable crop. Since 2008, the USA has been the world’s largest almond producer. About 70% of US almond exports are in-shell, with shelled nuts shipped separately or in mixes.

Australia is the top producer in the Southern Hemisphere, accounting for about 9% of global output in 2013, mainly along the Murray River in New South Wales, Victoria, and South Australia. Spain produces the widest variety of almonds, with orchards spread from Catalonia and Valencia through Murcia, Andalusia, Aragon, and the Balearic Islands. Greece (notably in the Almyros region) grows sweet, high-quality almonds. In Turkey, most are grown near the Mediterranean and Aegean seas.

Detailed Description

Almonds are beloved for their rich culinary uses and versatility.

Botanical Information

Almond is a deciduous tree, typically reaching a height of 6 meters (with a maximum of 10m) and not living to an advanced age. The trunk is usually around 30 cm in diameter. Young branches are green, turning pinkish with sun exposure, and becoming grey in their second year. Almond trees are closely related to peach trees. The leaves are green, lanceolate, narrow, and measure about 6-14 cm long. The flowers, slightly larger than those of peach trees (3-5 cm in diameter), are arranged in clusters and range from white to pale pink. Some branches may be thorny.

The almond tree blooms from March to May, bears fruit from June to July, and is harvested roughly from July to August. The fruit is oval, pointed, hard, and inedible, measuring 3-6 cm with a brown outer shell. Botanically, the fruit is a drupe, not a true nut. Its exocarp is leathery and tough, rather than fleshy as with plums or cherries.

Origin and Distribution

The almond is thought to have originated in Central Asia, then spread to Asia Minor and was known to ancient Hebrews and Phoenicians. Other sources suggest origins in North Africa or Western Asia, and evidence exists of ancient almond orchards from the Early Bronze Age in Jordan. Almonds are mentioned multiple times in the Bible, symbolizing alertness and promise. They have been cultivated for centuries in Southern Europe and Western Asia.

Today, almonds are also grown in California, southern Australia, and Africa. They have a long history to the east towards India, Afghanistan, Azerbaijan, and other countries, often known as badam. Around the Mediterranean, almond trees often revert to a wild form and freely cross with other species. After World War II, several large almond orchards were planted in South Moravia, Czech Republic, of which only two remain today.

Wild almonds are bitter and can be poisonous in large quantities, while cultivated varieties are sweet and safe. The process and timing of almond domestication is not definitively known—some theories point to a random genetic mutation, while others cite alternative possibilities.

Usage / Dosage

There are two main types of almonds: sweet and bitter. Almonds can be enjoyed raw, roasted, or cooked and added to a variety of dishes. They come whole, sliced, flaked, slivered, or ground into flour. Almond oil is pressed from the nuts and can be processed further into almond butter or milk for culinary uses.

Almonds are commonly used as toppings for breakfasts or desserts (such as muesli and ice cream dishes), and as key ingredients in marzipan, nougat, pastries, cakes, traditional sweets like macaroons, and both sweet and savory recipes. Young, unripe (green) almonds can be eaten whole when the outer layer is still green and tender, a delicacy in the Middle East, often enjoyed with dates or lightly salted to balance their tartness.

Throughout history, almonds have held symbolism and importance in various religions and cultures, particularly in the Old Testament, Christian symbolism, and as premium offerings at weddings and celebrations. Almond-based sweets, drinks, and confections—such as amygdalota, soumada, chaqale badam, harire badam, amaretti, torrone, pasta di mandorle, and almond milk—are signature elements of regional cuisines from Greece to Morocco to India.

In North African traditional medicine, almonds are used as a mild laxative for all age groups, recommended to prevent and treat constipation. Laboratory studies have investigated almond compounds for potential effects against cancer cell growth in various tissues. Folk remedies involve applying almond suspensions in oil to soften and soothe dry, cracked skin. Almond oil is also prevalent in cosmetic products as an emollient and is commonly used by massage therapists. Extracts from almonds have been used traditionally for skin barrier repair and for purported anti-parasitic effects. Additionally, clinical evidence suggests almonds may help lower LDL (bad) cholesterol.

Bitter almonds are strictly limited due to their cyanogenic compounds, which can be toxic or even fatal in larger quantities, particularly for children. The lethal oral dose of cyanide for adults is 0.5-3.5 mg/kg, about 50 bitter almonds for adults and as few as 5-10 for children.

Active Compounds

Almonds are highly nutritious. Just 100g provide about 20% (or more) of the daily need for riboflavin, niacin, vitamin E, zinc, manganese, phosphorus, iron, magnesium, and calcium, along with smaller amounts of thiamine, pyridoxine, folate, choline, and sodium. Almonds contain polyphenolic flavonoids, hydroxybenzoic acids, and flavanones. In addition, they provide water-soluble glycosides such as emulsin, amygdalin, and prunasin.

They are a good source of dietary fiber and contain omega-3 and omega-6 monounsaturated and polyunsaturated fatty acids—especially oleic and linoleic acids, which can reduce LDL cholesterol. Almonds also contain phytosterols (beta-sitosterol, stigmasterol, campesterol, sitostanol, campestanol), which may contribute further to their cholesterol-lowering effects.

Traditional Dosage

No specific literature guides optimal almond dosage based on toxicity thresholds. Apart from allergies, no significant side effects are noted, but moderation is always key.