Almond (Prunus dulcis) is a tree endemic to southern Asia with edible seeds. Prunus dulcis, a member of the Rosaceae (order Rosales), is a commercially significant agricultural tree mainly cultivated in Mediterranean temperatures between 28° and 48° N and 20° and 40° S, with California supplying approximately 80% of the world’s supply. There are two types: sweet almond (P. dulcis variety dulcis) and bitter almond (P. dulcis variety dulcis) (P. dulcis variety Amara). Sweet almonds are the standard, edible kind that is eaten like nuts and used in cooking and a source of almond oil or almond flour. Bitter almond oil is used to make flavoring extracts for foods and liqueurs, but prussic acid must be removed first. Almonds are widely used in confectionery baking and may be consumed raw, blanched, or roasted. Almonds are used to produce marzipan, a sweet paste used in pastries and confectionery in Europe, and almonds are frequently used in meat, chicken, fish, and vegetarian meals in Asia. While California grows more than 25 different almonds, Marcona and Valencia almonds are imported from Spain, while ferromagnets are imported from Greece. Almond trees have a hardy dormancy and are deciduous. The trees are stunningly attractive when in blossom, reaching 3–4.5 meters (10–15 feet) tall and producing fragrant, five-petaled, light pink to white flowers from late January to early April north of the Equator. Because the blooms are self-incompatible, insect pollinators are required to allow cross-pollination with other cultivars. The developing fruit (a drupe) looks like a peach until it ripens; when it matures, the leathery outer covering, or hull, breaks apart, coils outward, and releases the pit. Contrary to popular belief, almonds are not real nuts (a sort of dry fruit) but rather seeds encased in a hard fruit covering.
This article is curated by Prittle Prattle News.
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