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Almond (from the Old French almaiide or alemande, late Latin amandola, derived through a form amingdola from the Greek amugdale, an almond; the al- for a- is probably due to a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandola; the British pronunciation a-mond and the modern French amande show the true form of the word). The almond is the fruit of Prunus dulcis (formerly classified as Prunus amygdalus, or Amygdalus conimunis), belonging to the Prunoidae? subfamily of the family Rosaceae. Some biologists classify peach?es and almonds as a subgenus Amygdalus? within Prunus?. It lacks the sweet fleshy fruit of other members of the Prunus genus (such as the plum? and cherry?), this being replaced by a leathery coat containing the edible kernel which is often called a "nut" in common and culinary usage. |
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Almond (from the Old French almaiide or alemande, late Latin amandola, derived through a form amingdola from the Greek amugdale, an almond; the al- for a- is probably due to a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandorla; the British pronunciation a-mond and the modern French amande show the true form of the word). The almond is the fruit of Prunus dulcis (formerly classified as Prunus amygdalus, or Amygdalus conimunis), belonging to the Prunoidae? subfamily of the family Rosaceae. Some biologists classify peach?es and almonds as a subgenus Amygdalus? within Prunus?. It lacks the sweet fleshy fruit of other members of the Prunus genus (such as the plum? and cherry?), this being replaced by a leathery coat containing the edible kernel which is often called a "nut" in common and culinary usage. |
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The bitter almond is rather broader and shorter than the sweet almond, and contains about 50% of the fixed oil which also occurs in sweet almonds. It also contains a ferment emulsion which, in the presence of water, acts on a soluble glucoside?, amygdalin, yielding glucose, cyanide and the essential oil of bitter almonds or benzaldehyde. Bitter almonds may yield from 6 to 8% of prussic acid (also known as hydrogen cyanide). Extract of bitter almond was once used medicinally but even in small doses is severe and in larger doses can be deadly. |
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The bitter almond is rather broader and shorter than the sweet almond, and contains about 50% of the fixed oil which also occurs in sweet almonds. It also contains a ferment emulsion which, in the presence of water, acts on a soluble glucoside?, amygdalin, yielding glucose, cyanide and the essential oil of bitter almonds or benzaldehyde. Bitter almonds may yield from 6 to 8% of prussic acid (also known as hydrogen cyanide). Extract of bitter almond was once used medicinally but even in small doses is severe and in larger doses can be deadly; the prussic acid must be removed before consumption. |
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"Oleum Amygdalae", the fixed oil, is prepared from either variety of almond and is a glyceryl oleate, with slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. It may be used as a pleasant substitute for olive oil. The sweet almond itself contains practically no starch and may therefore be made into flour for cakes and biscuits for patients suffering from diabetes mellitus or any other form of glycosuria. Almond extract is also a popular substitute for vanilla extract among people with diabetes. Almonds contain 35% USRDA [Vitamin E]? per ounce and are high in [monunsaturated fat]?, the "good" fat responsible for lowering [LDL cholesterol]?. |
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"Oleum Amygdalae", the fixed oil, is prepared from either variety of almond and is a glyceryl oleate, with slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. It may be used as a pleasant substitute for olive oil. The sweet almond itself contains practically no starch and may therefore be made into flour for cakes and biscuits for patients suffering from diabetes mellitus or any other form of glycosuria. Almond extract is also a popular substitute for vanilla extract among people with diabetes. Sweet almonds are used in marzipan, nougat, and macaroons, as well as other desserts. Almonds contain 35% USRDA [Vitamin E]? per ounce and are high in [monunsaturated fat]?, the "good" fat responsible for lowering [LDL cholesterol]?. |
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There are numerous commercial varieties of sweet almond, of which the most esteemed is the Jordan almond, imported from Malaga?. Valentia almonds are also valued. The almond was introduced to California in the mid 1700s; and now serves as its seventh largest food export. |
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California has become the single largest producer of almonds since their introduction to the state in the mid 1700s; almonds now serve as California's seventh largest food export. Spain is the next largest producer of almonds after California, producing numerous commercial varieties of sweet almond, most notably the Jordan almond (imported from Malaga?) and the Valencia? almond. |
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