Prunus amygdalus  A nut of Near Eastern origin.  Hard and soft shell.  In season in September.

Varieties   Sweet, used for cooking and eating. Bitter, used for flavoring. Jordans and Valencias, green almonds.
      1/2 pound in shells will yield approximately 1/2 cup meat.
      1/2 pound shelled and blanched whole almonds will yield about 1 1/2 cups ground almonds.
      1 cup whole shelled almonds weighs about 5 1/2 ounces

Market Forms. In shell, loose and packaged; shelled, in cans or envelopes; brown, brown shaved, blanched or slivered in cans or envelopes; dry toasted in jars; flavored almonds and almond confections, such as burnt and Jordan almonds in boxes and jars and occasionally loose; almond paste, loose and in cans; almond extract, bottled; salted and flavored almonds in cans. Can sizes range from 6 to 8 ounces and up; the various almond forms in envelopes are available generally in 1 and 2-ounce sizes.

Serve Unsalted almonds: to decorate cakes and cookies; roasted and toasted almonds: with vegetables, fish and meat dishes; ground almonds: as a substitute for flour in baking; whole almonds: in fruit cakes, as garnishes and in beverages. Almonds are also eaten as snacks.

Complimenting Condiments and Flavors String beans, trout, veal, chicken, pork, brie cheese, chocolate

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