Almond seeds: characteristics and distinctions between sweet and bitter cultivars

Almonds, commonly referred to as "almond nuts," are the seeds of the sweet almond tree (Prunus dulcis), indigenous to the geographical expanses of Central Asia and the Anatolian peninsula. Two primary classifications exist within this botanical group: the widely consumed and gastronomically favored sweet almonds and the less frequently utilized bitter almonds, the latter containing amygdalin, a compound that imparts their distinctive sharpness. Commercially, they are marketed in multiple preparations—whole (shelled or unshelled), sliced into flakes, chopped into kernels, or finely milled into almond flour—thereby facilitating their broad applicability across culinary, confectionery, and industrial food sectors.