Almonds

Almonds are the edible seeds of the Prunus dulcis tree, native to the Middle East and South Asia. They are typically harvested in late summer and early autumn, then processed to remove the outer hull and shell. The kernel inside is the part consumed, often blanched, roasted, or ground.

Almonds are widely used as a whole nut, sliced, or ground into flour or paste (like marzipan). They add a distinct flavour and texture to baked goods, confectionery, mueslis, and savoury dishes. Almonds are also processed into almond milk, oil, and butter, serving as dairy or peanut butter alternatives.

Almonds are not considered a food additive in the UK and do not have an E-number. They are a source of fibre, protein, and various vitamins and minerals. Evidence from peer-reviewed reviews suggests that regular consumption of almonds may contribute to improved heart health markers. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide general dietary guidance, and the NHS Eatwell Guide recommends including nuts as part of a balanced diet.