Kitchen Dictionary: almond

This nut is the kernel of the fruit of the almond tree. Grown extensively in California, the Mediterranean, Australia and South Africa. There are two types: sweet (what you eat) and bitter (used to flavor extracts, syrups and liqueurs). The bitter type is illegal to sell in the United States because when raw it contains traces of lethal prussic acid, which is destroyed on heating.

plural: almonds

Ingredient

Season: available year-round

How to select: Available blanched, unblanched, whole, sliced, chopped, candied, smoked, in paste form, and many flavors.

How to prepare: Toasting before use in a recipe will intensify the flavor.

Matches well with: apples, apricots, caramel, chocolate, coconut, cream, plums, prunes, raisins, rice, strawberries

Substitutions: equal amount of hazelnuts; 2 tbsp ground almonds=1/4 tsp almond extract for flavoring only