Almond

The almond (Prunus amygdalus, <a href="/facts/Synonym_(taxonomy)/BHLdox7E">syn.</a> Prunus dulcis) is a species of tree from the genus <a href="/facts/Prunus/EcWe5fUK">Prunus</a>. Along with the <a href="/facts/Peach/I7FLcBTU">peach</a>, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (<a href="/facts/Fruit_anatomy/VDLWzDkf">endocarp</a>) surrounding the seed.
The fruit of the almond is a <a href="/facts/Drupe/WrnGMPSa">drupe</a>, consisting of an outer hull and a <a href="/facts/Pyrena/vDQIqA1z">hard shell</a> with the seed, which is not a <a href="/facts/Nut_(fruit)/HvHpVkod">true nut</a>. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. <a href="/facts/Blanching_(cooking)/TVdgn5u8">Blanched</a> almonds are shelled almonds that have been treated with hot water to soften the <a href="/facts/Seed/a4xGSLxJ">seedcoat</a>, which is then removed to reveal the white <a href="/facts/Embryo/9QHnLVLN">embryo</a>. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become <a href="/facts/Rancidification/nzHTQkc4">rancid</a> more quickly. Almonds are used in many cuisines, often featuring prominently in desserts, such as <a href="/facts/Marzipan/MYlYDUU2">marzipan</a>.
The almond tree prospers in a moderate <a href="/facts/Mediterranean_climate/gGsJAKE5">Mediterranean climate</a> with cool winter weather. It is rarely found wild in its original setting. Almonds were one of the earliest domesticated <a href="/facts/Fruit_trees/avWL8DgX">fruit trees</a>, due to the ability to produce quality offspring entirely from seed, without using suckers and cuttings. Evidence of domesticated almonds in the <a href="/facts/Early_Bronze_Age/c09qWcTt">Early Bronze Age</a> has been found in the archeological sites of the Middle East, and subsequently across the Mediterranean region and similar arid climates with cool winters.
<a href="/facts/Almond_cultivation_in_California/ouT0REJ3">California produces</a> about 80% of the world's almond supply. Due to high acreage and water demand for almond cultivation, and need for <a href="/facts/Pesticide/Uhf4KnwJ">pesticides</a>, <a href="/facts/Almond_cultivation_in_California/ouT0REJ3">California almond production</a> may be unsustainable, especially during the persistent drought and heat from <a href="/facts/Climate_change_in_California/VcAapSt4">climate change</a> in the 21st century. <a href="/facts/Droughts_in_California/wMGl0p9F">Droughts in California</a> have caused some producers to leave the industry, leading to lower supply and increased prices.

Almond open-in-new

Almond