Almond, common name for a small tree of the rose family, and for the kernel of its fruit. The tree is characterized by the coarsely furrowed and wrinkled shell of the drupe (fruit) and by the young leaves, which have their sides folded along the central vein. It grows up to 9 m (30 ft) tall. A native of western Asia, it now grows wild throughout southern Europe and is cultivated in the United States. The wood is hard, of reddish colour, and is used by cabinetmakers. The almond is valued chiefly for its seed, which is important commercially. Varieties are classified as either sweet or bitter. Sweet almonds contain a large quantity of a bland, fixed oil and emulsion, gum, and mucilage sugar; they have an agreeable taste and are nutritious. Bitter almonds contain the same substances and, in addition, a crystalline glucoside called amygdalin. The long almonds of Malaga, Spain, known as Jordan almonds, and the broad almonds of Valencia, Spain, are the most valued.

The dwarf almond, a low shrub, is a related species frequently planted as an ornamental shrub. Flowering almonds—shrubs or small trees—are cultivated extensively for their profusion of showy, white to rose blossoms.

Scientific classification: The almond belongs to the family Rosaceae. It is classified as Prunus dulcis. The dwarf almond is classified as Prunus tenella.

Reviewed by: Department of Botany, Natural History Museum