This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Almond. Generally speaking the almond is the kernel of the fruit of the almond although it sometimes refers to the "almond" of the peach or apricot. The almond is closely related to the plum, peach and apricot. The almond is a lozenge-shaped nut with a pale, biscuit-coloured pitted shell. The nut itself is pale creamy-yellow with dark tan, papery skin. There are two types: bitter almonds, containing Prussic acid, and sweet almonds. Of these, Jordan and Alicante almonds are thought to be the finest. It is also a name for a caramel almond nougat.
|Almonds flanked by ground and flaked almonds, with thanks to the excellent Arjuna on Mill Road in Cambridge||
Latin: Prunus amygdalus
Ethnicity: Latin American, Mexican, Spanish
Most frequent country: Latin America, Mexico, Spain
See places: Spanish food and cuisine, Mexican food and cuisine
See foods and dishes: almendras