Almonds

Almonds are the edible nuts of the almond tree (Prunus dulcis), a tree native to the Mediterranean region and Central Asia. They have an oval shape and a crunchy texture, with a mild and slightly sweet flavor that makes them highly valued in cuisines all over the world.

In gastronomy, almonds are used whole, roasted, or ground, as well as in the form of flour or milk, adding flavor and texture to a wide variety of recipes, from desserts and pastries to savory dishes and salads. Furthermore, their versatility allows them to be incorporated into sauces, side dishes, and as a main ingredient in traditional products like turrón.

Nutritionally, almonds are an excellent source of healthy fats (primarily monounsaturated), protein, fiber, vitamin E, and essential minerals such as magnesium and calcium. These properties contribute to benefits for cardiovascular health, cholesterol regulation, and the provision of antioxidants.

In different Latin American countries, almonds may also be known as "almendra" (in singular, common in many places), although they do not typically have very different synonyms. In some contexts or regions, they might be referred to simply as "nuez de Castilla", although this term is more frequently used for traditional walnuts, so it is important to correctly identify the ingredient in recipes.