Prunus dulcis is a species of tree native to the Middle East. 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 not a true nut, but a drupe, which consists of an outer hull and a hard shell with the seed ('nut') inside. Shelling almonds refers to removing the shell to reveal the seed. (Wikipedia)
Why almonds? For the last month it has been a re-occurring topic that just keeps popping up!
Nothing major…for example; I switched from soy milk to almond milk (yawn).
On a more interesting note, I happen to live in an area of California where almond orchards abound and this month the trees are laden with fruit. My friend Karen who owns an orchard has shared some of the details of harvest time (now) and let me tell you….it is work!!! She will be crowned “La Reine d'amandes” at the harvest end.
I happen to love sweet almond oil. Wonderful for massage oil and a necessary ingredient in a high quality lip balm or hand and nail treatment. http://www.etsy.com/listing/54984066/hand-and-cuticle-balm-organic-shea
Oh…and I love to eat almonds. Great energy food when you are TRYING to diet. I like them plain and not smoked, sweetened, flavored.
Many cultures enjoy culinary delights using almonds (mandel). Norwegians use a lot of almonds in baking. I made “Prince’s Cake” many years ago and it was fabulous. https://www.sofn.com/norwegian_culture/showRecipe.jsp?document=Fyrstekake.html
French almond macaroon, Italian almond biscotti, German and Danish Frangipan (almond cake) Middle Eastern Sfouf (semolina and almond cake) and East Indian Badam Phirni (rice and almond pudding).
The cultural history of almond use is rich and quite interesting. Here is a brief peek from one of my favorite sites: http://botanical.com/botanical/mgmh/a/almon026.html
Bitter almond -Prunus amygdalis var. amara (Rosaceae) is a different species than the sweet almond and has been used in the flavor industry. It is used is dilute quanities due to the potential toxicity of the constituent amygdalin which is a cyanogenic glycoside and quite deadly. It has been replaced with synthetic benzaldehyde and can provide a sweet “cherry” note to perfume blends.
Why almonds? For the last month it has been a re-occurring topic that just keeps popping up!
Nothing major…for example; I switched from soy milk to almond milk (yawn).
On a more interesting note, I happen to live in an area of California where almond orchards abound and this month the trees are laden with fruit. My friend Karen who owns an orchard has shared some of the details of harvest time (now) and let me tell you….it is work!!! She will be crowned “La Reine d'amandes” at the harvest end.
I happen to love sweet almond oil. Wonderful for massage oil and a necessary ingredient in a high quality lip balm or hand and nail treatment. http://www.etsy.com/listing/54984066/hand-and-cuticle-balm-organic-shea
Oh…and I love to eat almonds. Great energy food when you are TRYING to diet. I like them plain and not smoked, sweetened, flavored.
Many cultures enjoy culinary delights using almonds (mandel). Norwegians use a lot of almonds in baking. I made “Prince’s Cake” many years ago and it was fabulous. https://www.sofn.com/norwegian_culture/showRecipe.jsp?document=Fyrstekake.html
French almond macaroon, Italian almond biscotti, German and Danish Frangipan (almond cake) Middle Eastern Sfouf (semolina and almond cake) and East Indian Badam Phirni (rice and almond pudding).
The cultural history of almond use is rich and quite interesting. Here is a brief peek from one of my favorite sites: http://botanical.com/botanical/mgmh/a/almon026.html
Bitter almond -Prunus amygdalis var. amara (Rosaceae) is a different species than the sweet almond and has been used in the flavor industry. It is used is dilute quanities due to the potential toxicity of the constituent amygdalin which is a cyanogenic glycoside and quite deadly. It has been replaced with synthetic benzaldehyde and can provide a sweet “cherry” note to perfume blends.
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