Almond Nut The almond is a species of tree native to Mediterranean climate regions of the Middle East and Southern Asia. 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 corrugations on the shell surrounding the seed. While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour. Almond pieces around 2–3 mm in size, called "nibs", are used for special purposes such as decoration.[36] Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes. Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly muesli or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including jesuites), cookies (including French macarons, macaroons), and cakes (including financiers), noghl, and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its naturally sweeter taste. The young, developing fruit of the almond tree can be eaten whole (green almonds) when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life. Almond cookies, Chinese almond biscuits, and Italian ricciarelli are made with almonds. In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota (αμυγδαλωτά). Because of their white color, most are traditionally considered wedding sweets and are served at wedding banquets. In addition, a soft drink known as soumada is made from almonds in various regions. In Hejaz, a region of Saudi Arabia, ground almonds are used by adding them with cold milk to a hot coffee cup in addition to cinnamon powder and corn starch to make Almond Coffee Gahwat Al-lōz (قهوة اللوز). In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called chaqale bâdam. Also sweet almonds are used to prepare a special food for babies, named harire badam. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year (Nowruz) parties. In Italy, bitter almonds are the traditional base for amaretti[37][38] (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10–20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in torrone. In Apulia and Sicily, pasta di mandorle (almond paste) is used to make small soft cakes, often decorated with jam, pistachio, or chocolate. In Sicily, almond milk is a popular refreshing beverage in summer. In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet tajines such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. Southwestern Berber regions of Essaouira and Souss are also known for amlou, a spread made of almond paste, argan oil, and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make sellou (also called zamita in Meknes or slilou in Marrakech), a sweet snack known for its long shelf life and high nutritive value. In Indian cuisine, almonds are the base ingredients of pasanda-style and Mughlai curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a popular summer drink. Almonds are also sold as a snack with added salt. In Israel almonds are topping tahini cookie or eaten as a snack. The 'Marcona' almond cultivar is recognizably different from other almonds and is marketed by name.[39] The kernel is short, round, relatively sweet, and delicate in texture. Its origin is unknown and has been grown in Spain for a long time; the tree is very productive, and the shell of the nut is very hard.[39] 'Marcona' almonds are traditionally served after being lightly fried in oil, and are used by Spanish confectioners to prepare a sweet called turrón. Certain natural food stores sell "bitter almonds" or "apricot kernels" labeled as such, requiring significant caution by consumers for how to prepare and eat these products.[40] Almond milk[edit] Main article: Almond milk Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavor, and light coloring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in "raw milk" (see raw foodism). Almond flour and skins[edit] Almond flour or ground almond meal combined with sugar or honey as marzipan is often used as a gluten-free alternative to wheat flour in cooking and baking.[41] Almonds contain polyphenols in their skins consisting of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones[42] analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin prebiotic dietary fiber have commercial interest as food additives or dietary supplements.[42][43] Almond syrup[edit] Historically, almond syrup was an emulsion of sweet and bitter almonds, usually made with barley syrup (orgeat syrup) or in a syrup of orange flower water and sugar, often flavored with a synthetic aroma of almonds.[34] Due to the cyanide found in bitter almonds, modern syrups generally are produced only from sweet almonds. Such syrup products do not contain significant levels of hydrocyanic acid, so are generally considered safe for human consumption.[34] Nutrition[edit] Almonds Nutritional value per 100 g (3.5 oz) Energy 2,423 kJ (579 kcal) Carbohydrates 21.6 g Starch 0.7 g Sugars lactose 4.4 g 0.00 g Dietary fiber 12.5 g Fat 49.9 g Saturated 3.8 g Monounsaturated 31.6 g Polyunsaturated 12.3 g Protein 21.2 g Tryptophan 0.214 g Threonine 0.598 g Isoleucine 0.702 g Leucine 1.488 g Lysine 0.580 g Methionine 0.151 g Cystine 0.189 g Phenylalanine 1.120 g Tyrosine 0.452 g Valine 0.817 g Arginine 2.446 g Histidine 0.557 g Alanine 1.027 g Aspartic acid 2.911 g Glutamic acid 6.810 g Glycine 1.469 g Proline 1.032 g Serine 0.948 g Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene lutein zeaxanthin 0% 1 μg 1 μg Vitamin A 1 IU Thiamine (B1) 18% 0.211 mg Riboflavin (B2) 85% 1.014 mg Niacin (B3) 23% 3.385 mg Pantothenic acid (B5) 9% 0.469 mg Vitamin B6 11% 0.143 mg Folate (B9) 13% 50 μg Choline 11% 52.1 mg Vitamin C 0% 0 mg Vitamin D 0% 0 μg Vitamin E 171% 25.6 mg Vitamin K 0% 0.0 μg Minerals Quantity %DV† Calcium 26% 264 mg Copper 50% 0.99 mg Iron 29% 3.72 mg Magnesium 75% 268 mg Manganese 109% 2.285 mg Phosphorus 69% 484 mg Potassium 15% 705 mg Selenium 4% 2.5 μg Sodium 0% 1 mg Zinc 32% 3.08 mg Other constituents Quantity Water 4.4 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Almonds are 4% water, 22% carbohydrates, 21% protein, and 50% fat (table). In a 100 gram reference amount, almonds supply 579 calories. The almond is a nutritionally dense food (table), providing a rich source (20% or more of the Daily Value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, copper, iron, magnesium, manganese, phosphorus, and zinc. Almonds are a moderate source (10–19% DV) of the B vitamins thiamine, vitamin B6, and folate, choline, and the essential mineral potassium. They also contain substantial dietary fibre, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid. Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.[44] Potential allergy[edit] Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local signs and symptoms (e.g., oral allergy syndrome, contact urticaria) to systemic signs and symptoms including anaphylaxis (e.g., urticaria, angioedema, gastrointestinal and respiratory symptoms).[45] Oils[edit] Oil, almond Nutritional value per 100 g Energy 3,699 kJ (884 kcal) Fat 100 g Saturated 8.2 g Monounsaturated 69.9 g Polyunsaturated omega ‑3 Vitamins Quantity %DV† Vitamin E 261% Vitamin K 7% Minerals Quantity %DV† Iron 0% Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units †Percentages are roughly approximated using US recommendations for adults. Almonds are a rich source of oil, with 50% of kernel dry mass as fat (whole almond nutrition table). In relation to total dry mass of the kernel, almond oil contains 32% monounsaturated oleic acid (an omega-9 fatty acid), 13% linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 10% saturated fatty acid (mainly as palmitic acid, USDA link in table). Linolenic acid, a polyunsaturated omega-3 fat, is not present (table). Almond oil is a rich source of vitamin E, providing 261% of the Daily Value per 100 ml (table). When almond oil is analyzed separately and expressed per 100 grams as a reference mass, the oil provides 884 calories, 8 grams of saturated fat (81% of which is palmitic acid), 70 grams of oleic acid, and 17 grams of linoleic acid (oil table). Oleum amygdalae, the fixed oil, is prepared from either sweet or bitter almonds, and is a glyceryl oleate with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. Almond oil is obtained from the dried kernel of almonds.[46] Aflatoxins[edit] Almonds are susceptible to aflatoxin-producing molds.[47] Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, previously infested almonds, and almond pests such as navel-orange worm. High levels of mold growth typically appear as gray to black filament like growth. It is unsafe to eat mold infected tree nuts. Some countries have strict limits on allowable levels of aflatoxin contamination of almonds and require adequate testing before the nuts can be marketed to their citizens. The European Union, for example, introduced a requirement since 2007 that all almond shipments to EU be tested for aflatoxin. If aflatoxin does not meet the strict safety regulations, the entire consignment may be reprocessed to eliminate the aflatoxin or it must be destroyed.[48][49] Mandatory pasteurization in California[edit] The USDA approved a proposal by the Almond Board of California to pasteurize almonds sold to the public, after tracing cases of salmonellosis to almonds. The almond pasteurization program became mandatory for California companies in 2007.[50] Raw, untreated California almonds have not been available in the U.S. since then. California almonds labelled "raw" must be steam-pasteurized or chemically treated with propylene oxide (PPO). This does not apply to imported almonds[51] or almonds sold from the grower directly to the consumer in small quantities.[52] The treatment also is not required for raw almonds sold for export outside of North America. The Almond Board of California states: “PPO residue dissipates after treatment.” The U.S. EPA has reported: “Propylene oxide has been detected in fumigated food products; consumption of contaminated food is another possible route of exposure.” PPO is classified as Group 2B ("possibly carcinogenic to humans").[53] The USDA-approved marketing order was challenged in court by organic farmers organized by the Cornucopia Institute, a Wisconsin-based farm policy research group. According to the Cornucopia Institute, this almond marketing order has imposed significant financial burdens on small-scale and organic growers and damaged domestic almond markets. A federal judge dismissed the lawsuit in the spring of 2009 on procedural grounds. In August 2010, a federal appeals court ruled that the farmers have a right to appeal the USDA regulation. In March 2013, the court vacated the suit on the basis that the objections should have been raised in 2007 when the regulation was first proposed.[54]