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amande

almond

Almonds grow everywhere in France, but mostly in the south, where the winters are mild, and then more for their pretty blossoms in early spring; most of the nuts come from abroad. And the French use a lot of them, notablu in pâtisserie.

amande amère: bitter (wild) almond, the ones that give us cyanide.

amande amère d’abricot: the apricot kernel (laetril), which resemble almonds and also contain cyanide

amandes concassées: crushed almonds

amandes décortiquées: shelled almonds

amande douce: sweet almond (cultivated ones)

amandes effiléss: slivered almonds

amandes en poudre: powdered almonds

amandes émondées: blanched almonds

amandes fumées: smoked almonds

pâte d'amande: almond paste

Fruit and nuts

Text © Dana Facaros

Image by Vmenkov, Creative Commons License