The Almond (Prunus dulcis, syn. Prunus amygdalus Batsch., Amygdalus communis L., Amygdalus dulcis Mill.) is a species of Prunus belonging to the subfamily Prunoideae of the family Rosaceae; within Prunus, it is classified with the Walnut in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell. An almond is also the seed of this tree. Botanically, the almond is not considered a true nut, despite common usage.
While the almond is most often eaten on its own, raw or toasted, it is used in some dishes. It, along with other nuts, is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. It is also used in making baklava and nougat. There is also almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its less salty taste. The young, developing fruit of the almond tree can also be eaten as a whole (\"green almonds"), when it is still green and fleshy on the outside, and the inner shell has not yet hardened. The fruit is somewhat sour, and is available only from mid April to mid June; pickling or brining extends the fruit's shelf life.
The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and biscuits for low carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria.
A standard serving of almond flour, 1 cup, contains 20 grammes of carbohydrates, of which 10 g is dietary fibre, 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.
In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota (??????????). Because of their white colour, most are traditionally considered "wedding sweets" and are served at wedding banquets.
Almonds can be processed into a milk substitute simply 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, vegans, and so on. Raw, blanched, and lightly toasted almonds all work well for different production techniques, some of which are very similar to that of soymilk and some of which actually use no heat, resulting in "raw milk".
Sweet almonds are used in marzipan, nougat, and macaroons, as well as other desserts. Almonds are a rich source of Vitamin E, containing 24 mg per 100 g. They are also rich in monounsaturated fat, one of the two "good" fats responsible for lowering LDL cholesterol.
The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world. Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called turrĂ³n.
In China, almonds are used in a popular dessert when they are mixed with milk and then served hot. In Indian cuisine, almonds are the base ingredient for pasanda-style curries.
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