The almond tree, scientifically known as Prunus dulcis, formerly called Prunus amygdalus and Amygdalus communis, is an elegant medium-sized tree that belongs to the rose family. It bears a close resemblance to other stone fruits like peaches, plums, and apricots.

The almond tree produces a fruit that’s reminiscent of a peach. It comprises the edible seed or kernel, an outer shell, and an outer hull. When the almond fruit reaches maturity, the hull naturally splits open, revealing the almond inside. Once dry, the outer hull can be easily separated from the inner shell.

In the case of peaches, the sweet and luscious outer flesh is the prized part, while the pit containing the seed is typically discarded. However, for almonds, it’s the almond pit, which contains the edible kernel, that’s highly valued. The thin, fibrous outer flesh is removed to access the almond kernel, which is the nut of commerce.

The almond tree is characterized by its bushy, round-crowned structure and typically reaches a height of twenty to thirty feet. Its wood is harder than that of a peach tree, and almond trees have a longer lifespan. The bark is dark gray, and the branches have a spreading growth pattern. The leaves are lance-shaped with finely toothed borders.

Almonds can be broadly categorized into two main types: sweet almonds and bitter almonds. There are also intermediate varieties. Sweet almonds are primarily cultivated for their edible nuts, which are enjoyed in various culinary applications. On the other hand, bitter almonds are the primary source of oil of bitter almond, which serves as a flavoring agent and is used in cosmetic skin preparations.

The bitterness in bitter almonds is attributed to the presence of a glycoside called amygdalin. Amygdalin can readily break down to produce cyanide, which poses a potential health risk. However, during the extraction of oil from bitter almonds, the cyanide, also known as prussic acid, is removed to ensure the oil can be safely used for flavoring.

Sweet almonds are known for their nourishing and healthful qualities, while bitter almonds should be consumed with caution due to the risk of cyanide poisoning. It has been estimated that consuming fifty to seventy bitter almonds with a high amygdalin content at one sitting could constitute a lethal dose for adults. Fortunately, the strong bitter taste of these almonds usually acts as a deterrent against accidental overconsumption.

The origin of the almond tree remains somewhat obscure, but it is presumed to be native to temperate, desert regions of western Asia. Over time, the almond tree gradually spread westward to the warm and dry areas of the Mediterranean basin, where it continues to thrive and play a significant role in agriculture and culinary traditions.