Common name: Almond Family: Rosaceae Botanical name: Prunus amygdalus Origin: Eurasia Uses: The seed is eaten raw or roasted. It may also be pressed for oil. The almond in it shell represents the seed inside the endocarp of a drupe. The almond flavor is the result of amygdalin, a bitter cyanogenic compound. This compound is found in other stone fruits. The seeds of peaches and apricots have a higher concentration of this compound which makes them very bitter.

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