Prunus amygdalus
The almond (Prunus amygdalus, syn. Prunus dulcis (Mill.) D.A.Webb, nom. illeg. non Prunus dulcis Rouchy) is a species of tree from the genus Prunus. Along with the peach, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the woody shell (endocarp) surrounding the seed.
AI overview
Prunus amygdalus, commonly known as the almond, is a tree species belonging to the genus Prunus, grouped with peaches in a special subgenus called Amygdalus. This subgenus is notably distinguished by the corrugated pattern on the hard woody shell that surrounds the seed inside the fruit.
AI-generated from the Wikipedia summary — may contain errors.
Species
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassMagnoliopsida
- OrderRosales
- FamilyRosaceae
Native toTranscaucasus
Common Name: majli alonds
via GBIF · Kew POWO
Wikidata facts
- Instance of
- taxon
- Subclass of
- useful plant
- Parent taxon
- Prunus
Article
33 sectionsContents
- Description
- Taxonomy
- Scientific name
- Sweet and bitter almonds
- Etymology
- Origin and distribution
- Cultivation
- Varieties
- Pollination
- Diseases
- Pests
- Sustainability
- Production
- Australia
- Spain
- United States
- Toxicity
- Mandatory pasteurization in California
- Uses
- Nutrition
- Health
- Culinary
- Desserts
- Marzipan
- World cuisines
- Milk
- Flour and skins
- Syrup
- Oils
- In culture
- See also
- References
- External links
The almond (Prunus amygdalus, syn. Prunus dulcis (Mill.) D.A.Webb, nom. illeg. non Prunus dulcis Rouchy) is a species of tree from the genus Prunus. Along with the peach, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the woody shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are unshelled almonds that have been treated with hot water to soften the outer skin, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become rancid more quickly. Almonds are used in many cuisines, often featuring prominently in desserts, such as marzipan.