Almond

The almond is the edible seed of the fruit of the almond tree (*Prunus dulcis*), a species in the rose family native to the Mediterranean region.

The almond is the edible seed of the fruit of the almond tree (*Prunus dulcis*), a species in the rose family native to the Mediterranean region. Although commonly called a nut, it is botanically a seed rather than a true nut. Almonds are widely eaten whole, processed into flour, butter, milk, and other foods, and are valued for their nutrient content.

Botany

The almond is the edible seed of a drupe produced by *Prunus dulcis*. It belongs to the Rosaceae family and is closely related to other *Prunus* species such as peaches and apricots.

Cultivation and production

Almonds have been cultivated since antiquity and are now grown commercially in many temperate and subtropical regions. Major production areas include California, Spain, and Australia.

Culinary uses

Almonds are eaten raw, roasted, blanched, or processed into products such as almond flour, almond milk, and almond butter. They are widely used in both sweet and savoury foods.

Nutrition

Almonds are calorie-dense but nutrient-dense, with substantial amounts of unsaturated fat, protein, fiber, and micronutrients such as vitamin E, magnesium, riboflavin, copper, and manganese.