Bitter almond kernels

Botany and history 
Almonds are the oval stone fruits of the almond tree, which can grow up to 7 meters high and has been cultivated for around 4,000 years. In contrast to the cultivated, sweet almond, the wild almond is bitter and contains the hydrocyanic acid glycoside amygdalin. Bitter almonds are used in small quantities for flavoring, e.g. in marzipan and Christmas stollen. 
A member of the rose family, the tree was once cultivated in Asia - in what is now Turkmenistan, Iran and Afghanistan – and came to the Middle East by caravans via the Silk Road. The Romans brought almond trees to the Mediterranean region until Spanish monks transported the cold-sensitive trees to the New World in the 17th century. 
In ancient times, the almond was regarded as a symbol of pregnancy and fertility due to its hidden kernel and was therefore scattered at weddings. The almond has also left its mark on the religious and cultural history of Europe: until the Romanesque period, for example, Christ was depicted as the ruler of the world with a mandorla, an almond-shaped halo, and the almond was regarded as a symbol of Mary's immaculate conception.
 

Main cultivation countries
According to the California Almond Board, an estimated 1 million almond trees grow close together in California's Central Valley over an area of around 3,000 square kilometers. With an average annual harvest of 1,250,000 tons, the US state is by far the world's largest almond producer, followed by Australia with over 150,000 tons and Spain with 110 - 120,000 tons.
There are many different varieties of almonds worldwide. In the USA, Nonpareil, Monterey, Independence and Butte/Padre are the most common almond varieties, in Spain Valencias, Larguettas, Marconas and the new 100% sweet varieties Lauranne, Guara, Soleta and Penta.
 

Processing and use
Almonds are used in a variety of ways in the snack and confectionery industry as well as in the bakery and confectionery sector, including in natural, roasted, salted or processed, blanched, sliced, slivered and diced form.
Spanish almonds are highly prized due to their more intense aroma and are often used in marzipan, dragées and roasted almonds.
Californian almonds, on the other hand, are ideal due to their availability, uniform size and shape as well as their mild flavor and are also ideal for industrial processing. Natural brown or blanched kernels and preparations are used for the production of muesli, cookies and fine baked goods, for example.
Almonds are an excellent source of nutrients such as healthy fats, vegetable protein, fiber, potassium and vitamin E. Their regular consumption can, for example, help to reduce the risk of cardiovascular disease and lower cholesterol levels and blood pressure.