This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play



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