Botanical name: prunus amygdalus "dulcis"
Almond - English
Badam - Hindi, Gujarathi, Assamese, Oriya, Telugu, Malayalam,Marathi
Vadaamoun - Marwadi
Badami - Kannada
Badam Paruppu - Tamil

Almond is a universal nut, used in so practically all countries in numerous ways. The fruit consists of a hard nut which has an edible kernel.

The almond tree has been grown from time immemorial in the Mediterranean basin Asia minor. It is used in cookery, confectionery, cosmetics and medicinal purposes too.

Please note that sweet almonds (botanical name: prunus amygdalus ‘dulcis’) are the ones used in all culinary purposes. Bitter almonds (botanical name:prunus amygdalus ‘amara’) are used to extract a strong flavouring essence and in beauty treatments and cosmetics.

Sweet almonds are eaten from whole, soaked whole, slices, grated, pounded, powdered, ground, and all with and without skins.

The almond tree is symbolic of purity, chastity and fruitfulness of Virgin Mary, in the Christian history. In India blanched almonds are sliced and slivered, tossed with sliced pistachios,crushed cardamom seeds and saffron, and used as a garnish for many many sweet dishes, of all regions of india.

They are also eaten after many methods of preparation, raw, roasting, coating with salt/sugar/spices/masalas. They may be sliced, grated, pounded, powdered, ground, and all with and without skins.

Almond paste is used extensively in confectionary and icing purposes.

Ground almonds are used in cookies,cakes, sweetmeats,etc.

Many recipes involving the use of almonds have already been covered along the way, like almond halwa, walnut almond rolls, etc. but some unusual and tasty dishes involving this versatile nut.