Almond powder; antioxitant factors; Almond; Beauty effect, Oraganic
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of
the Middle East, from Syria and Turkey to India and Pakistan,
although it has been introduced elsewhere.
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 (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, inside.
Shelling almonds refers to removing the shell to reveal the seed.
Almonds are sold shelled or unshelled. Blanched almonds are shelled
almonds that have been treated with hot water to soften the
seedcoat, which is then removed to reveal the white embryo.
The almond is a deciduous tree, growing 4–10 m (13–33 ft) in
height, with a trunk of up to 30 cm (12 in) in diameter. The young
twigs are green at first, becoming purplish where exposed to
sunlight, then grey in their second year. The leaves are 8–13 cm
(3–5 in) long, with a serrated margin and a 2.5 cm (1 in) petiole.
The flowers are white to pale pink, 3–5 cm (1–2 in) diameter with
five petals, produced singly or in pairs and appearing before the
leaves in early spring. Almond grows best in Mediterranean climates
with warm, dry summers and mild, wet winters. The optimal
temperature for their growth is between 15 and 30 °C (59 and 86 °F)
and the tree buds have a chilling requirement of 300 to 600 hours
below 7.2 °C (45.0 °F) to break dormancy.
Almonds begin bearing an economic crop in the third year after
planting. Trees reach full bearing five to six years after
planting. The fruit matures in the autumn, 7–8 months after
The almond fruit measures 3.5–6 cm (1–2 in) long. In botanical
terms, it is not a nut but a drupe. The outer covering or exocarp,
fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery,
grey-green coat (with a downy exterior), called the hull. Inside
the hull is a reticulated, hard, woody shell (like the outside of a
peach pit) called the endocarp. Inside the shell is the edible
seed, commonly called a nut. Generally, one seed is present, but
occasionally two occur
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
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.
Almonds contain polyphenols in their skins consisting of flavonols,
flavan-3-ols, hydroxybenzoic acids and flavanones 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.
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.
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.
The almond is a nutritionally dense food (see chart pictured right)
and a 100 gram amount is a rich source (>20% of the Daily value,
DV) of the B vitamins riboflavin and niacin, vitamin E, and the
essential minerals calcium, iron, magnesium, manganese, phosphorus,
and zinc. The same amount is also a good source (10–19% DV) of the
B vitamins thiamine, vitamin B6, and folate; choline; and the essential mineral potassium. They
are also rich in dietary fiber, monounsaturated fats, and
polyunsaturated fats, fats which potentially may lower LDL
cholesterol.Typical of nuts and seeds, almonds also contain
phytosterols such as beta-sitosterol, stigmasterol, campesterol,
sitostanol, and campestanol, which have been associated with
Preliminary research associates consumption of almonds with
elevated blood levels of high density lipoproteins and lower low
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).
During the digestion process in humans, almond flour may be
fermented into short-chain fatty acids, most notably butyrate which
is a substrate for cells lining the large intestine
Packaging & Shipping