Information for ingredient: almond

Almonds are most often eaten on its own, raw or toasted, as a snack.

The nuts are used in some (mainly sweet) dishes, and are sprinkled over desserts or ice creams. Almonds are used in making baklava and nougat.

The almond is native to Iran, from northwestern Saudi Arabia, north through western Jordan, Israel, Lebanon, western Syria, to southern Turkey. Nowadays, the domesticated form can ripen fruit as far north as the British Isles.

The wild from of the almond grows in parts of the Middle East; almonds must first have been taken into cultivation in this region. The fruits of the wild forms contain amygdalin, which is deadly toxic for humans. Domesticated almonds however are not toxic.

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There are two forms of the plant, one (often with white flowers) producing sweet almonds, and the other (often with pink flowers) producing bitter almonds.

When dried properly almonds can be stored almost indefinitely, as long in a cool, dar and dry place

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http://en.wikipedia.org/wiki/Almond