Almond

Almond is the edible seed of the almond tree, oval and beige with a ridged brown skin. It tastes mildly sweet and nutty with a crisp bite that turns creamy when ground; common forms include whole, sliced, slivered, blanched, and ground into meal or butter; it toasts quickly, developing a warm, toasty aroma. Cooks fold it into baked goods, crust proteins, thicken sauces, and blend it into milks and desserts.\n\nAlmonds were domesticated in the Near East and spread throughout the Mediterranean, later becoming a hallmark of Middle Eastern and Mediterranean cuisines. Commercial production expanded in California in the 20th century, now a major global supplier, with blanching and shelling handled post-harvest.