Almond
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Almond
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Almond tree with ripening fruit. Majorca,Spain.
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Scientific classification
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Kingdom:
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Plantae
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(unranked):
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Angiosperms
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(unranked):
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Eudicots
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(unranked):
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Rosids
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Order:
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Rosales
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Family:
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Rosaceae
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Genus:
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Prunus
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Subgenus:
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Amygdalus
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Species:
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P.
amygdalus
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Binomial name
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Prunus amygdalus
Batsch |
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The almond (Prunus
amygdalus, syn. Prunus dulcis, Amygdalus
communis, Amygdalus dulcis), is a species of tree native to the
Middle East and South Asia. "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 the corrugated shell (endocarp)
surrounding the seed.
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 (i.e., after the shells are removed), or unshelled (i.e.,
with the shells still attached). 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 metres (13–33 ft) in height, with a
trunk of up to 30 centimetres (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 3–5 inches long, [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.
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.
Nut
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Green almonds
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Unshelled (left) and shelled (right) almonds
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Blanched almonds
The almond
fruit measures 3.5–6 cm (1–2 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 theplum 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
there are two.
Origin and history
Harvesting of the almond crop at Qand-i Badam, Fergana
Valley(16th century)
The almond is
native to the Mediterranean climate region of the Middle
East, eastward as far as the Indus. 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.
A grove of almond trees in central California
The wild form
of domesticated almond grows in parts of the Levant; almonds must
first have been taken into cultivation in this region. The fruit of the wild
forms contains the glycoside amygdalin, "which
becomes transformed into deadly prussic acid (hydrogen cyanide) after
crushing, chewing, or any other injury to the seed.
Almond is
considered to be one of the earliest domesticated tree nuts. Wild almonds are
bitter, the kernel produces deadly cyanide upon mechanical handling, and eating
even a few dozen at one sitting can be fatal. Selection of the sweet type, from
the many bitter types in wild, marked the beginning of almond domestication.
How humans selected the sweet type remains a mystery. It is unclear as to
which wild ancestor of the almond created the domesticated species. Ladizinsky
suggests the taxonAmygdalus fenzliana (Fritsch) Lipsky is the most
likely wild ancestor of the almond in part because it is native of Armenia and
western Azerbaijan where it was apparently domesticated.
While wild
almond species are toxic, domesticated almonds are not; Jared Diamond argues
that a common genetic mutation causes an absence of glycoside amygdalin, and
this mutant was grown by early farmers, "at first unintentionally in the
garbage heaps, and later intentionally in their orchards". Zohary and
Hopf believe that 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". Domesticated almonds appear in
theEarly Bronze Age (3000–2000 BC) such as the archaeological sites
of Numeria (Jordan), or possibly a little 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. Of
the European countries that the Royal Botanic Garden Edinburgh
reported as cultivating almonds, Germany is the northernmost,
though the domesticated form can be found as far north as Iceland.
Etymology and names
The word
"almond" comes from Old French almande or alemande, Late
Latin *amandula, derived through a form amygdala from
the Greek ἀμυγδαλή
(amygdalē) (cf. amygdala),
an almond. 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 formmandorla;
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),
amandier or amande (French), mandorlo (Italian), and almendro (Spanish)
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 anellipse.
See, for example, the brain structure amygdala,
which uses a direct borrowing of the Greek term amygdalē
Production
An almond shaker before and during a harvest of a tree
The world
produced 2.51 million tonnes of almonds in 2010 according to Food and
Agriculture Organization, with United States the largest producer at 1.41
million tonnes. The table below presents other significant producers.
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Top Ten Almond with Shell Producers
in 2010 |
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Country
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Production
(million tonnes) |
Yields
(ton/hectare) |
 USA |
1.41
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4.85
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 Spain |
0.22
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4.08
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 Iran |
0.16
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0.93
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 Morocco |
0.10
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0.98
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 Italy |
0.086
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1.11
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 Syria |
0.073
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1.64
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 Tunisia |
0.063
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0.32
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 Turkey |
0.055
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3.23
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 Algeria |
0.044
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1.47
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 China |
0.038
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3.1
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World Total
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2.51
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1.5
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Spain has one
of the most diverse commercial cultivars of almonds.[16] It is grown in Spain's Catalonia, Valencia, Murcia,
the Balearic Islands, Andalusia, and Aragón regions. In Greece,
most of the production comes from the region of Magnesia at
the area of Almyros. The most cultivating types of almonds in
Greece are ferragnes and Texas (mission) which are known for their sweet taste
and premium quality. Because of its quality, it is used as a luxury nut.
In Turkey, most of the production comes from the Aegean, Marmara,
and Mediterranean regions.
In the United
States, production is concentrated in California, with almonds
being California's third leading agricultural product and its top agricultural
export in 2008.[19]and 100% of the U.S. commercial supply. The United States is
the dominant supplier of almonds. In 2011, the country exported about 637,000
metric tons, valued at US$2.8 billion. Almonds were mostly exported as shelled
almonds (70%), with the remainder being either unshelled or processed.
Pollination
Young almond fruit
Mature almond fruit
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 USA) 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 impacted by colony collapse disorder,
causing nationwide shortages of honey bees and increasing the price of insect
pollination. To alleviate 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. Self-pollinating almond trees, such as the Tuonoalmond
tree, 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 offer 60–65% edible kernel per nut. The
Tuono, on the other hand, has thicker, hairier shells and offers only 32% of
edible kernel per nut. However, there are advantages to having a thick shell.
The Tuono’s shell protects the nut from threatening pests such as the navel
orangeworm. ARS researchers have managed to cross breed the pest-resistant
Tuono tree with California’s attractive Nonpareil tree, resulting in hybridizedvarieties
of almond trees that are self-pollinated and maintain a high quality of
nut. The new, self-pollinating almond tree hybrids possess quality skin
color, flavor, and oil content, and reduce almond growers’ dependency on insect
pollination.
Diseases
Main article: List of almond diseases
Flowering (sweet) almond tree
Blossom on bitter almond tree
The seeds
of Prunus dulcis var. dulcis are
predominately sweet, but some individual trees produce seeds that are
somewhat more bitter. The fruits from Prunus dulcis var. amara are
always bitter as are the kernels from other Prunus species
like apricot, peach and cherry (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
a soluble glucosides, amygdalin andprunasin,
yielding glucose, cyanide and the essential
oil of bitter almonds, which is nearly pure benzaldehyde.
Bitter almonds may yield from 4–9 mg of hydrogen cyanide per
almond. Extract of bitter almond was once used medicinally, but even in
small doses, effects are severe, and in larger doses can be deadly; the cyanide
must be removed before consumption
All
commercially grown almonds are of the "sweet" variety.
Culinary uses
Smoked and salted almonds
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. 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 (includingfinanciers), 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. Available only from mid April to mid June in the northern hemisphere,
pickling or brining extends the fruit's shelf life.
Bottle for a Cream of Almond liquor from Mexico (beginning
of 20th century) from the permanent collection of the Museo del Objeto
del Objeto.
Marzipan is a
popular Almond meal-based confection. It is artistically shaped into festive
motifs, figures and fruit shapes such as those shown above in a Paris shop.
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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
colour, 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.
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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". In Iran
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 parties.
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In Italy, the bitter
almonds from apricots are the base for amaretti (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 Pugliaand Sicily,
"pasta di mandorle" (almond paste) is used to make small soft cakes,
often decorated with jam, pistacchio or chocolate. In
Sicily Almond milk is a popular refreshing beverage in summer.
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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 ofEssaouira 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.
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In India, almonds are
the base ingredients of pasanda-style 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.
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In Pakistan, almonds are
the base ingredients of many food items. Meat dishes containing almonds
include pasanda-style or Mughalai 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' in Urdu,
is a popular summer drink. Almonds are also sold as a snack with added salt.
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 soymilk and some of which use no heat,
resulting in "raw milk" (see raw foodism).
The 'Marcona'
almond cultivar is recognizably different from other almonds, and is marketed
by name.[31] The kernel is short, round, relatively sweet and
delicate in texture. It has been grown in Spain for a long time and its origin
is unknown; the tree is very productive, the shell of the nut very hard. 'Marcona'
almonds are traditionally served after being lightly fried in oil, and are used
by Spanish chefs to prepare a dessert called turrón.
Almond flour
Almond flour is
often used as a gluten-free alternative to wheat flour in
cooking and baking.
Almond syrup
Historically,
almond syrup was an emulsion of sweet and bitter almonds,
usually made with barley syrup (orgeat syrup) or in a
syrup oforange flower water and sugar.
The
Grocer's Encyclopedia (1911)
notes that "Ten parts of sweet almonds are generally employed to three
parts of bitter almonds"; however, due to the cyanide found
in bitter almonds, modern syrups generally consist of only sweet almonds.
Nutrition
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Almonds, unroasted
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Nutritional value per 100 g (3.5 oz)
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Energy
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2,408 kJ
(576 kcal)
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Carbohydrates
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21.7
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- Starch
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0.74
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- Sugars
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3.89
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- Lactose
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0.0
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- Dietary fiber
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12.2
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Fat
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49.42
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- saturated
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3.73
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Protein
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21.22
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Water
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4.7
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Vitamin
A
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1
IU
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- beta-carotene
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1
μg (0%)
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- lutein and zeaxanthin
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1
μg
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Thiamine
(vit. B1)
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0.211
mg (18%)
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Riboflavin
(vit. B2)
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1.014
mg (85%)
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Niacin
(vit. B3)
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3.385
mg (23%)
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Pantothenic
acid (B5)
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0.469
mg (9%)
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Vitamin
B6
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0.143
mg (11%)
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Folate (vit. B9)
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50
μg (13%)
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Choline
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52.1
mg (11%)
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Vitamin
E
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26.2
mg (175%)
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Vitamin
K
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0.0
μg (0%)
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Calcium
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264
mg (26%)
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Iron
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3.72
mg (29%)
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Magnesium
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268
mg (75%)
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Manganese
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2.285
mg (109%)
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Phosphorus
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484
mg (69%)
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Potassium
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705
mg (15%)
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Sodium
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1
mg (0%)
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Zinc
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3.08
mg (32%)
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The almond
contains about 26% carbohydrates (12% dietary fiber, 6.3%
sugars, 0.7% starch and the rest miscellaneous carbohydrates), and may
therefore be made into flour for cakes and cookies (biscuits) for
low-carbohydrate diets. A standard serving of almond flour, 1 cup,
contains 20 grams of carbohydrates, of which 10 g is dietary
fiber, for a net of 10 g of carbohydrate per cup. This makes almond
flour very desirable for use in cake and bread recipes by people on
carbohydrate-restricted diets.
Almonds are a
rich source of vitamin E, containing 26 mg per 100 g
(Table). About 20 percent of raw almond is high quality protein, a
third of which are essential amino acids. An ounce of almonds contains
12% of necessary daily protein.[citation needed]They are also
rich in dietary fiber, B vitamins, essential
minerals and monounsaturated fat (see nutrient
table), one of the two fats which potentially may lower LDL cholesterol.
Typical of nuts and seeds, almonds also contain phytosterols,
associated with cholesterol-lowering properties.
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Amino Acids
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Tryptophan
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0.21
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Threonine
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0.6
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Lysine
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0.58
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Leucine
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1.49
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Isoleucine
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0.70
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Methionine
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0.15
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Cystine
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0.19
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Phenylalanine
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1.12
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Tyrosine
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0.45
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Valine
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0.82
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Arginine
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2.45
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Glutamic
acid
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6.81
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Glycine
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1.47
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Aspartic acid
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2.91
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Potential
health benefits, which have not been scientifically validated, include improvedcomplexion and
possibly a lower risk of cancer. Preliminary research
associates consumption of almonds with elevating blood levels of high
density lipoproteins and loweringlow density lipoproteins. A
preliminary trial showed that using them in the daily diet might lower several
factors associated with heart disease, including cholesterol and blood lipids
Almonds contain
polyphenols in their skins consisting in a combination of flavonols, flavan-3-ols, hydroxybenzoic
acids and flavanones analogous to those of certain fruits and vegetables.
Almonds may
cause allergy or intolerance. Cross-reactivity is
common with peach allergens(lipid transfer proteins)
and tree nut allergens. Symptoms range from local symptoms
(e.g.,oral allergy syndrome, contact urticaria) to systemic
symptoms including anaphylaxis (e.g.,urticaria, angioedema,
gastrointestinal and respiratory symptoms).
Oils
Almond oil in a clear glass vial
Almonds are a
rich source of oil, with values ranging between 36 to 60% of kernel dry mass A
study by Venkatchalam and Sathe suggests almonds contain approximately
44% oils, of which 62% is monounsaturated oleic acid (an omega-9
fatty acid), 29% islinoleic acid (a polyunsaturated omega-6 essential
fatty acid), and 9% is saturated fatty acid.
"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.
Sweet almond oil is obtained from the driedkernel of sweet almonds.
The oil is good
for application to the skin as an emollient, and has been
traditionally used by massage therapists to lubricate the skin
during a massage session.
Almond oil can
also be used as a wood conditioner of certain woodwind instruments,
such as the oboe and clarinet.
Aflatoxins
Almonds, like
other tree nuts, are susceptible to aflatoxin-producing molds. 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 orangeworm. 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 limits for aflatoxin contamination on almonds,
and require adequate testing before the nuts can be marketed to their citizens.
The European Union, for example, introduced a mandatory requirement since 2007
that all almond shipments to EU must 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.
The almond
industry not only tests and processes almonds to ensure infected almonds do not
reach the market, the industry also takes steps to prevent sources that cause
contamination. These steps include proper orchard management, winter sanitation,
early harvest, proper storage among others.
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 ofsalmonellosis to almonds. The almond
pasteurization program became mandatory for California companies in 2007. Raw,
untreated California almonds haven't been available in the U.S. since then.
California
almonds labeled "raw" must be steam-pasteurized or chemically treated
with propylene oxide. This doesn't apply to imported almonds or
almonds sold from the grower directly to the consumer in small quantities. The
treatment also isn't required for raw almonds sold for export outside of North
America.
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 2009 farmers were appealing.
Cultural aspects
The almond is
highly revered in some cultures.
The tree
originated in the Middle East and is mentioned numerous times in the
Bible.
In the Old
Testament, 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 often include
almonds encircling the baby Jesus and as a symbol of Mary.
The word "Luz", which appears in Genesis 30:37,
is 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
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