Almond trees originated in Iran and the Levant. This tree produces naturally sweet almonds. The peach and its corrugated seed shell are both species of Prunus Amygdalus.
Types of almonds
- One reason the Mamra almond is so expensive is its distinctive, almost sugary taste. Mamra almonds are typically sold as a paired (two-nut-in-one-shell) whole food that is organic and free of additives.
Iranian almonds come from the almond tree, the fruit of which is elongated in shape. Almonds, depending on the kind, have been consumed by humans for millennia. Iran is home to three distinct varieties of almond trees; one produces sweet almonds while the other two produce bitter ones. The fruit of the Mamra tree matures earlier than that of other kinds of the almond tree. A Mamra almond with a vili green rind has just been picked off the tree. The Mamra almond is protected by a hard hardwood shell that requires a razor blade to crack.
- Nonpareil almonds are in high demand in the commercial sector due to their well-known superior quality.
Almonds are flatter, lighter-colored nuts. The most widely grown type of almonds is actually a California specialty. Because of their flat, elongated, and thin form, they stand out from other premium types. Flavor-wise and texturally, it's a step up from normal almonds. When it comes to sweetness, the nonpareil variety of almonds is unmatched.
- Despite looking different from nutty almonds because of their green skin, the taste of unripe, or green, almonds is very similar. The velvety interior and soft, fully developed seeds, however, are a delightful surprise.
These seeds are a pleasant, unanticipated bonus. Because it is still developing, the seed is especially susceptible to damage. However, health nuts will insist that this variety of badam is the best option because it contains even more nutrients than full-grown almonds. 
How to eat almond
The most fundamental explanation for this is that soaking almonds softens the nut's outer shell and texture, making them more enjoyable to eat, especially for elderly people and younger children. Almond hulls are dark brown because of the phytic acid and tannins they contain. By soaking almonds beforehand, you can prevent these two harmful substances from interacting with the almonds' other beneficial components. Almonds benefit from being soaked to get rid of the skin and the bitterness, which enhances their flavor. The flavor and nutritional value of soaked almonds greatly surpass those of their raw counterparts. Soaking raw almonds is highly recommended since bitter brown skin contains anti-nutrients. Daily use of almonds for their health benefits is maximized by soaking the nuts overnight in water. What are the advantages of soaking almonds?
- One study after another has shown that eating soaked almonds on a daily basis can help people keep off excess weight by increasing their metabolic rate.
This tasty choice is ideal for those who want to curb their appetite without consuming too many calories. Furthermore, it promotes the loss of both water and fat weight.
- You can improve your digestion by eating almonds after first soaking them in water for a few hours. Almonds aid digestion when they are soaked.
In contrast, raw almonds are less desirable due to their rather tough skin. After being soaked, almonds produce the digestive enzyme lipase, which helps the body better metabolize fats from the diet.
- Third, eating nuts during pregnancy is recommended by many doctors because of the many health benefits they provide.
It would appear that cashews and pistachios are the nuts of preference. You can also use almonds that have been soaked as a tasty alternative. Almonds have been shown to have this effect because their folate content stimulates the production of labor-promoting hormones. The lack of potential dangers including neural tube and heart problems bodes well for the newborn's future. After being soaked, almonds retain more of their healthy ingredients, making them a more nutritious food choice. 
Family of almond
Almonds come in two distinct types. Sweet almonds (Prunus amygdalus var. Dulcis) are delicious whether eaten raw, roasted or pressed into oil (Bender and Bender 2005). Oil from a different type of almond (Prunus amygdalus var. Amara) is used to make almond butter, but these almonds are toxic due to their high levels of prussic acid (hydrogen cyanide) (from the enzyme emulsion acting on a soluble glucoside, amygdalin). Many different faiths hold almonds in high regard. In the same way that Aaron's rod was "among the finest" in Numbers 17, this fruit was "among the finest" in Genesis 43:11. Grown in Israel. Christians use almond branches as a symbol of Christ and Mary, and Jews use them to represent the menorah of the Holy Temple, which looks like an almond bloom. China's famous almonds stand for everlasting sadness and feminine charm. The almonds from one variety are sweet, while those from the other are bitter. Its kernel contains oil that has been emulsified. Even though it had to be kept separate from bitter almond oil, the oil was consumed internally up to the early 20th century. 
Mainstream doctors prescribe it less frequently, however, it is still used in CAM practices (especially as a carrier oil in aromatherapy). While bitter almonds are longer and wider, their oil content is identical to that of their sweet counterparts. Amygdalin, a water-soluble glucoside, undergoes a reaction with an enzyme emulsion, resulting in glucose, cyanide, and either bitter almond oil or benzaldehyde. Hydrogen cyanide makes up 6-8% of the total cyanide in bitter almonds (prussic acid). Although bitter almond extract was used therapeutically, it can be fatal even at low dosages (Cantor et al. 2006). Hydrogen cyanide must be eliminated before consumption (prussic acid). Since prussic acid can be toxic if ingested in its uncooked form, the selling of raw bitter almonds is illegal in the United States (Herbst 2001). The nut from this tree has been shown to promote sobriety. The urban legend states that foxes can be killed by eating almonds. 