Almond scientifically known as Prunus dulcis is native to Middle East and South Asia. The fruit of the almond tree is not a true fruit but a drupe containing outer hull and hard shell with seed inside. The almonds are sold with their shells intact. Blanched almonds are prepared by treating the shelled almonds with hot water and the white embryo is then exposed. It is a deciduous tree attaining a height a height of 10-40 centimeters and the trunk is 30 centimeters in diameter. The young twigs are green in colour but become purplish when exposed to sunlight and attain grayish colouration when they are two years old. The leaves are 3-5 inches long and serrated with 2.5 cm long petiole. The flowers are white or pale pink with five petals and may be borne singly or in pairs just before the spring fall. The almond tree starts producing fruits at the age of 5 years. The fruits mature 7-8 months after flowering.
The global production of almond is about 1.7 million tonnes annually. Two forms of almond tree are known. One produces sweet almond and the other produces bitter ones. The kernel of the sweet almond contains fixed oil and emulsion and was used during early 20th century in medicines. The bitter almond is however more popular in the field of medicine particularly in the aromatherapy. The bitter almond is somewhat broader and shorter than the sweet almond and contains 50% more of the fixed oil. The oil contains an enzyme emulsin which in the presence of water acts on soluble glucoside, amygdalin, yielding glucose, cyanide. The chief component of the oil of bitter almonds is benzaldehyde. Bitter almonds also yield 4-9 mg of hydrogen cyanide per almond. Consumption of bitter almonds along with cyanide may be toxic so the cyanide content must be removed earlier.
Almond may be eaten raw or roasted and is also an important ingredient of many dishes. They are available in different forms like whole, sliced, almond butter, almond milk and almond oil. These different forms are used in different sweets as well as other preparations. Like other nuts they are sprinkled over many sweets and ice-creams. Sweet almonds are used in desserts and nougats. Sweet almonds are also used for the preparation of almond butter similar to peanut butter but less salty in taste. Almonds can be processed for making almond milk which is a suitable choice for lactose intolerant persons and vegans. The soft texture, mild flavor and light colouring of the nut makes it more efficient to carry out this practice on large scale. The Marcona variety of almond is shorter, rounder, sweeter and delicate originated in Spain and is more popularly used by the chefs in making a popular dish called as turron.
Almonds contain approximately 49% of oils of which 62% is monounsaturated oleic acid, 24% linoleic acid and 6% palmitic acid. The oil is insoluble in insoluble in alcohol but is readily soluble in ether and chloroform. Sweet almond oil is obtained from the kernel of sweet almonds. The oil finds good use in massage therapy as well as a wonderful substitute for the olive oil. Sweet almonds contain 26% carbohydrates and are used in making cakes and are good for the individuals suffering from glycosuria. The almond flour is gluten-free so is also good for health. They are rich source of vitamin E, containing 24 mg per 100 g. They are also rich source of monounsaturated acids which is helpful in reducing the LDL cholesterol levels. They are helpful in improving the complexion, firm movement of food through colon as well as also in prevention of cancer. A study suggests that intake of almond elevates high density lipoproteins and lowers the levels of low density lipoproteins. They are considered to be associated with many cultural aspects for example they are state tree of Kashmir. In India almond is considered to be good for brain as well as beauty.
Navodita Maurice
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