Master plant: Prunus dulcis (MILL.)WEBB. (Amygdalus communis L.)
Rosaceae (Rose family)
INCI: Prunus amygdalus dulcis
The native region of the almond tree is Southwest Asia. Nevertheless, for centuries the almond tree has been cultivated in the warm regions of the Mediterranean countries as well as in California, Southern Australia and South Africa.
The dry, paring free almonds are pressed with ambient temperature. Sweet as well as bitter almonds make for the fat almond oil. The press residues that are used as almond bran in commercial trade, still contain 10% fatty oils.
Characteristics and substances:
Pale yellow to colorless cold-pressed certified organic oil, which is mildly oily in taste. The main componends of the almond oil are oleic and linoleic acid (over 50%). The cold-pressed oil is free of Amygdalin, a cyanide glycoside. Almond oil turns easier rancid and, hence, should be stored in a cool (10°C to 15°C) and dark place.
Almond Oil Organic is a valuable and pleasant tasting edible oil with a mild nutty flavour.
It is also used for candy (almond paste, marzipan).