Almond is the name for the kernel of the fruit of the common almond tree (Amygdalus communis), which grows mainly in the subtropics.
It is called a nut, but botanically it is a drupe. Almonds are an export item of many countries, such as California (70% of world production) and also in Italy, Portugal, the south of France, Spain and the Balkans.
The plant reaches a height of 6 meters, it likes light and humus-rich soils. It blooms between March and May. The harvest period is July and August. The harvest from one tree can be 50 to 60 kg of almonds. We distinguish two types of almonds: bitter – seeds amygdalin amarum and sweet – seeds amygdalin dulcis. Unfortunately, both types are very difficult to distinguish from each other. Bitter almonds have a higher content of amygdalin, which is responsible for the bitter taste. They are most often consumed as a snack with wine, but also as part of more complex dishes (salads, Christmas pastries, etc.). They are eaten either with the brown skin, peeled or ground. Almonds have the greatest effect if we eat them natural, unpeeled and uncooked.
