Almond

The almond (Prunus dulcis, syn. Prunus

amygdalus) is a species of tree native to
Mediterranean climate regions of the
Middle East and Southern Asia.[3] 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.
 Almond

1897 illustration[1]

Almond tree with ripening fruit. Majorca, Spain

Scientific classification
Kingdom:
Clade: Plantae
Angiosperms

Clade: Eudicots

Clade: Rosids

Order: Rosales

Family: Rosaceae

Genus: Prunus

Subgenus: Prunus subg.

Amygdalus

Species: P. dulcis

Binomial name

Prunus dulcis
(Mill.) D. A. Webb

Synonyms[2]
Synonymy
Amygdalus amara Duhamel
Amygdalus communis L.
Amygdalus dulcis Mill.
Amygdalus fragilis Borkh.
Amygdalus sativa Mill.
Druparia amygdalus Clairv.
Prunus amygdalus Batsch
Prunus communis (L.) Arcang.
Prunus communis Fritsch
Prunus ramonensis (Danin) Eisenman
Prunus stocksiana (Boiss.) Burkill

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,[4] 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.[5][6] 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.[7]
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.[6][8]

Drupe

Almonds arranged on a plate

The almond fruit measures 3.5–6 cm

(13⁄8–23⁄8 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]
  

Green almonds

Almond in shell and shelled

  

Blanched almonds

Shelled Almond
  

Almond confections

Origin and history

Persian miniature depiction of the almond harvest at

Qand-i Badam, Fergana Valley (16th Century)[10]
The almond is native to the Mediterranean
climate region of the Middle East, from
Syria, Turkey, Iran and eastward to
Pakistan.[3] 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.[3] 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 of 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".[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 Numeria (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
almendra (Spanish).[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 close to one
million hives (nearly half of all beehives in
the US) being trucked in February to the
almond groves. 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.[19] 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.[19] The
new, self-pollinating hybrids possess
quality skin color, flavor, and oil content,
and reduce almond growers' dependency
on insect pollination.[19]
  

A grove of almond trees in central

California

Almond blossoms in Iran

  

Young almond fruit

Mature almond fruit

Diseases

Almond trees can be attacked by an array

of damaging organisms, including insects,
fungal pathogens, plant viruses, and
bacteria.[20]

Production

An almond shaker before and during a harvest of a

tree
 Almonds (with shell)
Production in 2017

Country tonnes

   United States 1,029,655

   Spain 255,503

   Morocco 116,923

   Iran 111,845

   Turkey 90,000

   Italy 79,599

World 2,239,697

Source: FAOSTAT of the United Nations[21]

In 2016, world production of almonds was

3.2 million tonnes, with United States
providing 63% of the total.[21] As other
leading producers, Spain, Iran, and
Morocco combined contributed 14% 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.[22]
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.[23] The value of total US
exports of shelled almonds in 2016 was
$3.2 billion.[24]
Spain

Spain has diverse commercial cultivars of

almonds grown in Catalonia, Valencia,
Murcia, Andalusia, and Aragón regions,
and the Balearic Islands.[25] Production in
2016 declined 2% nationally compared to
2015 production data.[25]

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.[26][27]
Sweet and bitter almonds

Flowering (sweet) almond tree

Blossoming of bitter almond tree

The seeds of Prunus dulcis var. dulcis are

predominantly sweet[28][29] 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,[30][31] 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 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 also contains
the enzyme emulsin which, in the presence
of water, acts on the two soluble
glucosides amygdalin and prunasin[32]
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[33]
and contain 42 times higher amounts of
cyanide than the trace levels found in
sweet almonds.[34] The origin of cyanide
content in bitter almonds is via the
enzymatic hydrolysis of amygdalin.[34]

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.[34] 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.[34]

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.[35]

Culinary uses
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Smoked and salted almonds

 

Raw and blanched almonds

Marzipan 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.[36] 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 jesuites),
cookies (including French macarons,
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[37][38] (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 Apulia and Sicily, pasta di
mandorle (almond paste) is used to
make small soft cakes, often decorated
with jam, pistachio, or chocolate. 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.[39] 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.[39] '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.[40]

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.[41]
Almonds contain polyphenols in their
skins consisting of flavonols, flavan-3-ols,
hydroxybenzoic acids and flavanones[42]
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.[42][43]

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.[34] Orgeat syrup is an
important ingredient in the Mai Tai and
many other Tiki drinks.[44][45][46]

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.[34]

Nutrition
Almonds

Nutritional value per 100 g (3.5 oz)

Energy 2,423 kJ (579 kcal)

Carbohydrates 21.6 g
Starch 0.7 g
Sugars 4.4 g
lactose 0.00 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. 1 μg 0%
beta-Carotene 1 μg
 lutein zeaxanthin
Vitamin A 1 IU
Thiamine (B1) 0.211 mg 18%
Riboflavin (B2) 1.014 mg 85%
Niacin (B3) 3.385 mg 23%
Pantothenic acid (B5) 0.469 mg 9%
Vitamin B6 0.143 mg 11%
Folate (B9) 50 μg 13%
Choline 52.1 mg 11%
Vitamin C 0 mg 0%
Vitamin D 0 μg 0%
Vitamin E 25.6 mg 171%
Vitamin K 0.0 μg 0%

Minerals Quantity %DV†

Calcium 264 mg 26%
Copper 0.99 mg 50%
Iron 3.72 mg 29%
Magnesium 268 mg 75%
Manganese 2.285 mg 109%
 Phosphorus 484 mg 69%
Potassium 705 mg 15%
Selenium 2.5 μg 4%
Sodium 1 mg 0%
Zinc 3.08 mg 32%

Other constituents Quantity

Water 4.4 g

Link to USDA Database entry

Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using
US recommendations for adults.
Source: USDA Nutrient Database

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.[47]

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).[48]
Oils
 
Oil, almond

Nutritional value per 100 g

Energy 3,699 kJ (884 kcal)

Fat 100 g
Saturated 8.2 g
Monounsaturated 69.9 g
Polyunsaturated 17.4 g
omega‑3 0
omega‑6 17.4 g

Vitamins Quantity %DV†

Vitamin E 39.2 mg 261%
Vitamin K 7.0 μg 7%

Minerals Quantity %DV†

Iron 0 mg 0%

Link to USDA Database entry

Units
μg = micrograms • mg = milligrams
 IU = International units
†Percentages are roughly approximated using

US recommendations for adults.

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.[49]
Aflatoxins
Almonds are susceptible to aflatoxin-
producing molds.[50] Aflatoxins are potent
carcinogenic chemicals produced by
molds such as Aspergillus flavus and
Aspergillus parasiticus. 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.[51][52]

Mandatory pasteurization in
California
The USDA approved a proposal by the
Almond Board of California to pasteurize
almonds sold to the public, after tracing
cases of salmonellosis to almonds. The
almond pasteurization program became
mandatory for California companies in
2007.[53] Raw, untreated California
almonds have not been available in the
U.S. since then.

California almonds labeled "raw" must be

steam-pasteurized or chemically treated
with propylene oxide (PPO). This does not
apply to imported almonds[54] or almonds
sold from the grower directly to the
consumer in small quantities.[55] The
treatment also is not required for raw
almonds sold for export outside of North
America.
The Almond Board of California states:
“PPO residue dissipates after treatment.”
The U.S. EPA has reported: “Propylene
oxide has been detected in fumigated food
products; consumption of contaminated
food is another possible route of
exposure.” PPO is classified as Group 2B
("possibly carcinogenic to humans").[56]

The USDA-approved marketing order was

challenged in court by organic farmers
organized by the Cornucopia Institute, a
Wisconsin-based farm policy research
group. According to the Cornucopia
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 the
spring of 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.[57]

Cultural aspects
The almond is highly revered in some
cultures. The tree originated in the Middle
East,[58] 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. 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. 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.[59] The Arabic name for almond is
‫" ﻟﻮز‬lauz" 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.[60]

See also
Fruit tree forms
Fruit tree propagation
Fruit tree pruning
List of almond dishes
List of edible seeds

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External links
Wikimedia Commons has media related to
Almonds (Prunus dulcis).

Wikispecies has information related to

Prunus dulcis
 University of California Fruit and Nut
Research and Information Center
The Almond Doctor, University of
California Cooperative Extension on
almond production

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