Almond

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Almond, common name for a small tree of the rose family, and for the kernel of its fruit. The tree is characterized by the coarsely furrowed and wrinkled shell of the drupe and by the young leaves that have their sides folded along the central vein. It grows up to 9 m (30 ft) high. A native of western Asia, it now grows wild throughout southern Europe and is cultivated in the United States. The wood is hard, of reddish color, and is used by cabinetmakers. The almond is valued chiefly for its nut, which is an important article of commerce. Varieties are classified as either sweet or bitter. Sweet almonds contain a large quantity of a bland, fixed oil and emulsin, gum, and mucilage sugar; they have an agreeable taste and are nutritious. Bitter almonds contain the same substances and, in addition, a crystalline glucoside called amygdalin. The long almonds of Málaga, Spain, known as Jordan almonds, and the broad almonds of Valencia, Spain, are the most valued.

The dwarf almond tree, a low shrub, is similar to the common almond, with smaller fruit. It is common in the plains of Central Asia and is frequently planted as an ornamental shrub in England. Flowering almonds—shrubs or small trees—are cultivated extensively in the United States for their profusion of showy, white to rose blossoms.

Scientific classification: The almond belongs to the family Rosaceae. It is classified as Prunus amygdalus. The dwarf almond tree is classified as Amygdalus nana.

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