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Prunus amygdalus

File:Almonds_-_in_shell,_shell_cracked_open,_shelled,_blanched.jpg · Wikimedia Commons · See Wikimedia Commons

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Prunus amygdalus

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Also known as almond tree, almond, Prunus dulcis

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.

OverviewAI-generated

Prunus amygdalus, also known as P. amygdalus, is a species of plant in the family Rosaceae. It belongs to the kingdom Plantae and the genus Prunus. The scientific name was described by Batsch. Common names for this taxon include almendral, ametller, mandljevec, and majli alonds. It is classified as a useful plant and serves as the source for almonds and bitter almonds.

The species is native to the Transcaucasus. Specimens have been recorded in Mexico, the United States, Iran, and Russia. Institutions including INECOL, IGL-UNAM, OBI, MICH, and ENCB-IPN hold records of the plant. There are 21,299 occurrence records and 292 iDigBio records, with 264 associated media items. The taxon is referenced by 2,097 other encyclopedia articles.

Synthesized by Vinony from 35 facts across 6 sources: Wikidata, GBIF, Gbif Occ, Plants of the World, iDigBio, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Species

Prunus amygdalus

SPECIES

  1. KingdomPlantae
  2. PhylumTracheophyta
  3. ClassMagnoliopsida
  4. OrderRosales
  5. FamilyRosaceae
Native toTranscaucasus
Observations recorded21,299

Common Name: majli alonds

via GBIF · Kew POWO

Museum specimens

Specimen records
292
With media
264
Family
Rosaceae
Collections
INECOL, IGL-UNAM, OBI, MICH, ENCB-IPN, DBG
Recorded in
Mexico, United States, Iran, Russia

Wikidata facts

Instance of
taxon
Subclass of
useful plant
Parent taxon
Prunus
Image
Almonds - in shell, shell cracked open, shelled, blanched.jpg
Show 9 more facts
taxon name
Prunus amygdalus
taxon rank
species
Commons category
Prunus amygdalus
Commons gallery
Prunus amygdalus
different from
Badam
on focus list of Wikimedia project
Wikipedia:Vital articles/Level/4
taxon common name
mandljevec
short name
P. amygdalus
Sources (4)

via Wikidata · CC0

~30 min read

Encyclopedic overview

33 sections
Contents
  • 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.

Excerpted from Wikipedia’s “Prunus amygdalus” article, available under the CC BY-SA 4.0 licence.

Gallery (293)