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Historically, almond
syrup was an emulsion of sweet and bitter almonds usually made with barley syrup
or in syrup of orange-flower water and sugar.
Grocer's Encyclopedia notes
that "Ten parts of sweet almonds are generally employed to three parts of
bitter almonds", however due to the cyanide found in bitter almonds, modern
syrups generally consist of only sweet almonds.
This article incorporates
text from the public domain 1911 edition of The Grocer's Encyclopedia. |
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| | Smoked
and salted almonds. |  |
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the almond is most often eaten on its own, raw or toasted, it is used in some
dishes. It, along with other nuts, is often sprinkled over desserts, particularly
sundaes and other ice cream based dishes.
It is also used in making baklava
and nougat. There is also almond butter, a spread similar to peanut butter, popular
with peanut allergy sufferers and for its less salty taste.
The sweet almond
itself contains practically no carbohydrates and may therefore be made into flour
for cakes and biscuits for low carbohydrate diets or for patients suffering from
diabetes mellitus or any other form of glycosuria.
A standard serving of almond
flour, 1 cup, contains 20 grammas of carbohydrates, of which 10 g is dietary fiber,
for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable
for use in cake and bread recipes by people on carbohydrate-restricted diets.
Almonds can be processed into a milk substitute simply called almond milk; the
nut's soft texture, mild flavor, and light coloring make for an efficient analog
to dairy, and a soy-free choice, for lactose intolerant persons, vegans, and so
on.
Raw, blanched, and lightly toasted almonds all work well for different
production techniques, some of which are very similar to that of soymilk and some
of which actually use no heat, resulting in "raw milk”.
Sweet almonds
are used in marzipan, nougat, and macaroons, as well as other desserts. Almonds
are a rich source of Vitamin E, containing 24 mg per 100 g. They are also rich
in monounsaturated fat, one of the two "good" fats responsible for lowering
LDL cholesterol.
The Marconi variety of almond, which is shorter, rounder,
sweeter, and more delicate in texture than other varieties, originated in Spain
and is becoming popular in North America and other parts of the world. Marconi
almonds are traditionally served after being lightly fried in oil, and are also
used by Spanish chefs to prepare a dessert called terror.
In China, almonds
are used in a popular dessert when they are mixed with milk and then served hot.
In Indian cuisine, almonds are the base ingredient for posada-style curries. |
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The
almond is highly revered in some cultures.
The tree grows in Syria and Israel,
and is referred to in the Bible under the name of "Calqued", meaning
"hasten", or the literal Hebrew meaning "Awakening One", an
appropriate name since the Almond tree is one of the first trees to flower at
the close of winter, around late January/early February in Israel.
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to tradition, the rod of Aaron bore sweet almonds on one side and bitter on the
other; if the Israelites followed the Lord, the sweet almonds would be ripe and
edible, but if they were to forsake the path of the Lord, the bitter almonds would
predominate.
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almond blossom supplied a model for the menorah which stood in the Holy Temple,
"Three cups, shaped like almond blossoms, were on one branch, with a knob
and a flower; and three cups, shaped like almond blossoms, were on the other...on
the candlestick itself were four cups, shaped like almond blossoms, with its knobs
and flowers" .
Similarly, Christian symbolism often uses almond branches
as a symbol of the Virgin Birth of Jesus; paintings often include almonds encircling
the baby Jesus and as a symbol of Mary. |
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| | The
word "Luz", which occurs in Genesis 30:37, and which some translations
have as "hazel", are supposed to be another name for the almond.
In India, consumption of almonds is considered to be good for the brain, while
the Chinese consider it a symbol of enduring sadness and female beauty. |
