Prunus dulcis

Blanched or not; whole or cut into slivers or slices, or ground; roasted or raw; salted, candied or just plain: the versatility of this oily seed allow its utilization in numerous sweet and savory recipes, popular especially in the South region, because of immigrant influence: cakes, pies, cookies, salads, crunchy crusts for fish or meat, or mixed with rice in Arroz com amêndoas. The lactose-free “milk” extracted from almonds is commonly used as a replacement to regular milk. The bitter variety contains prussic acid and, therefore, is not suitable for consumption, but it has industrial use in the manufacture of extracts, oils, liqueurs and syrups. The best almonds are available during the months of November and December, reason why many people associate the product to the year-end festivities.