History of the Tonsil

The almond tree (Prunus amygdalus, syn. Prunus dulcis) is a tree species native to Lebanon and the Persian Gulf region that thrives in a temperate Mediterranean climate with cool winters. California, USA, currently produces more than half of the world's production of almonds, although this may soon change. Due to the great climate change in recent years, the intense droughts of the region and the almond tree's need for large amounts of water during production, these areas can no longer support the demand.

It is also interesting that the almond is classified together with the peach in the subgenus Amygdalus, as its shell surrounding the seed (endocarp) is quite similar to that of the peach.

Almonds are treated with hot water to soften the seed coat, which is then removed to reveal the white endocarp. Once almonds are cleaned and processed, they can be stored over time.

Almonds are used in many food cuisines and especially have a prominent place in desserts - such as Marzipan, marzipan or the widely known in Greece almonds, with every place and place having its own version of almonds. Some with flour and sugar, some with mastic and some with chocolate or tahini, with the most well-known ingredient being, of course, kourabies.

Almond Oil & Nutrition Table

Almonds have always been a rich source of oil with 50% of the dry mass of the almond being fat.

More specifically, almond oil contains:

• 32% Monounsaturated Oleic acid (the same as found in olive oil, as an omega-9 fatty acid)

• 13% linoleic acid (a polyunsaturated omega-6 essential fatty acid) and

• 10% saturated fatty acid (mainly as palmitic acid).

• 0% of linolenic acid, the polyunsaturated essential omega-3 fatty acid found in both fish and other natural sources, does not exist (table).

• Also, almond oil is a rich source of vitamin E, providing 261% of the Daily Need/Value per 100 ml.

When almond oil is analyzed separately and expressed per 100 grams as a reference mass, the oil provides 3,700 kJ (or 884 kcal) of food energy, 8 grams of saturated fat (81% of which is palmitic acid), 70 grams of oleic acid, and 17 grams of linoleic acid (oil table).

Nutrition Table

Nutritional value per 100 g
Energy	3,699 kJ (884 kcal)
Fat	100 g
Saturated	8.2 g
Monounsaturated	69.9 g
Polyunsaturated omega‑3 omega‑6	17.4 g 0 17.4 g
Vitamins	Quantity %DV †
Vitamin E	261% 39.2 mg
Vitamin K	7% 7.0 µg
Minerals	Quantity %DV †
Iron	0% 0 mg
Link to USDA Database entry
Units µg = micrograms • mg = milligrams IU = International units

Uses & Types of Friday

Almond oil is made from either sweet or bitter almonds from the dried kernel of almonds and is a oleaginous glyceryl with a light nutty odor and taste.

It is almost insoluble in alcohol but readily soluble in chloroform or ether.

• Sweet almond oil is used as a carrier and dissolution oil in aromatherapy and cosmetics. Particularly in the dilution of essential oils but also in the manufacture of therapeutic or cosmetic oils and rubbing ointments. Its thin fluid texture and subtle, almost unnoticeable odor make it perhaps the best oil for making cosmetic preparations. Also, due to its structure, it has one of the lowest oxidation rates of all other vegetable oils, which makes it ideal for both storage and heat treatment.
  

• Bitter almond , which contains benzaldehyde, is used as a food, drink and perfume flavoring as well as edible. Mainly for the large amount of Vit B-17 it contains and its amazing antioxidant properties. However, special care and advice is needed because bitter almond oil, unlike ordinary almond oil, can be toxic in larger quantities.

Discover all the forms of almond oil