(Amygdalus communis), a tree belonging to the natural order Rosaceae, a native of Asia and Northern Africa, but also acclimated and cultivated in the milder parts of Europe. On account of its beautiful vernal flowers and ornamental appearance it is much grown in England; but in this climate the fruit seldom arrives at maturity. It attains the height of 12 or 14 feet; the flowers are of a pink colour, growing in pairs, and pentapetalous; the leaves oval, pointed, and delicately serrated. The covering of the fruit is a thick-set down on a thin coriaceous pericarp, enclosing a hard shell which contains an emulsive kernel. The bitter almond is produced by a variety of the same species: it yields a yellowish volatile oil when distilled from contact with water, and is heavier than that fluid. The oil obtained by expression from either kind is bland and tasteless. The flavour of the bitter almond is not derived from hydrocyanic acid alone, but from an essential oil, which, however, is only produced when water comes into contact with the vegetable albumen of bitter almond; for the dry kernel has no flavour, and the essential oil is only generated when water is added to the bruised kernel. Some individuals are highly susceptible of the poison of bitter almonds; and instances have occurred where even death has ensued from eating them in no great quantity. The leaves also of this tree contain the hydrocyanic or prussic acid.

Valencia was long famous for its almonds, but the best now come from Malaga, and the bitter kind chiefly from Mogador in Barbary. The quantity imported into Britain in 1849 was as follows:—sweet almonds, 25,897 cwt.; bitter almonds, 6141 cwt. The quantity exported was—sweet almonds, 14,087 cwt.; bitter almonds, 2866 cwt. (r.s.t.l.)