Title: Almond
Content:  The almond (Prunus amygdalus, syn. Prunus dulcis) is a species of tree native to Iran and surrounding countries, but widely cultivated elsewhere. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
Title: List of almond dishes
Content:  This is a list of almond foods and dishes, which use almond as a primary ingredient. The almond is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. "Almonds" may also be from Terminalia catappa, a plant commonly called "India almond." They are edible, yet not considered as palatable as the "almonds" from Prunus.
Title: Almond
Content:  The word "almond" comes from Old French almande or alemande, Late Latin *amandula, *amindula, derived from amygdala from the Ancient Greek ἀμυγδάλη (amygdálē) (cf. amygdala, an almond-shaped portion of the brain). The al- in English, for the a- used in other languages may be due a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandorla; the British pronunciation ah-mond and the modern Catalan ametlla and modern French amande show a form of the word closer to the original. Other related names of almond include Mandel or Knackmandel (German), mandorlo (Italian for the tree), mandorla (Italian for the fruit), amêndoa (Portuguese), and almendro (Spanish for the tree), almendra (Spanish for the fruit). Interestingly however, in Hebrew and Dutch, the word for almond (Hebrew: שָׁקֵד, pronounced shak-ed, Dutch: amandel) is also the word for tonsil. The adjective "amygdaloid" (literally "like an almond") is used to describe objects which are roughly almond-shaped, particularly a shape which is part way between a triangle and an ellipse. See, for example, the brain structure amygdala, which uses a direct borrowing of the Greek term amygdalē.
Title: Almond
Content:  Almonds are 4% water, 22% carbohydrates, 21% protein, and 50% fat (table). In a 100 g reference amount, almonds supply 579 kcal of food energy. The almond is a nutritionally dense food (table), providing a rich source (20% or more of the Daily Value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, copper, iron, magnesium, manganese, phosphorus, and zinc. Almonds are a moderate source (10–19% DV) of the B vitamins thiamine, vitamin B6, and folate, choline, and the essential mineral potassium. They also contain substantial dietary fiber, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid. Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.
Title: Almond
Content:  The almond is a deciduous tree, growing 4 - 10 m in height, with a trunk of up to 30 cm in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3 - 5 in long, with a serrated margin and a 2.5 cm petiole. The flowers are white to pale pink, 3 - 5 cm diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The optimal temperature for their growth is between 15 and 30 C and the tree buds have a chilling requirement of 200 to 700 hours below 7.2 °C to break dormancy. Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.
Title: Prunus subg. Prunus
Content: Prunus arabica – Arabian wild almond ; Prunus dulcis – almond ; Prunus fenzliana ; Prunus spinosissima – thorny almond Prunus davidiana – Chinese peach ; Prunus ferganensis – Fergana peach ; Prunus kansuensis – Gansu peach ; Prunus mira – Tibetan peach ; Prunus mongolica – Mongolian almond ; Prunus persica – peach ; Prunus tangutica – Tangut almond Prunus sect. Amygdalus (L.) Benth. & Hook.f. and Prunus sect. Persica (Mill.) Nakai sometimes constitute Prunus subg. Amygdalus (L.) Focke. They form a monophyletic clade together, but the boundary between them seems not very distinct. A few species, such as P. spinosissima (thorny almond) and P. kansuensis (Gansu peach), are clustered in either sect. Amygdalus or sect. Persica in different studies. Sect. Amygdalus includes most Old World almond species except P. mongolica, P. tangutica, P. triloba, P. pedunculata, P. tenella, P. petunnikowii and probably other related species. Selected species: Sect. Persica includes peach species as well as two species previously considered almonds (P. mongolica and P. tangutica).
Title: Almond
Content:  The almond is native to Iran and surrounding countries. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United States. The wild form of domesticated almond grows in parts of the Levant. Selection of the sweet type from the many bitter types in the wild marked the beginning of almond domestication. It is unclear as to which wild ancestor of the almond created the domesticated species. The species Prunus fenzliana may be the most likely wild ancestor of the almond, in part because it is native to Armenia and western Azerbaijan, where it was apparently domesticated. Wild almond species were grown by early farmers, "at first unintentionally in the garbage heaps, and later intentionally in their orchards". Almonds were one of 
Title: Aldama (plant)
Content:  Aldama is a genus of flowering plants in the daisy family. The genus was originally described to include one (later two) species of subtribe Helianthinae that were characterized by having pales that tightly enclosed the cypselae (achenes) (see Feddema, 1971). Recent molecular phylogenetic studies (Schilling and Panero 2011) showed that these species are within a large group that were formerly classified in the genus Viguiera, and Aldama has been expanded to include a total of 118 species. Aldama is characterized by having a perennial herbaceous habit, a pappus usually of awns and scales, and a multiseriate involucre.
Title: Almond pudding
Content:  Almond pudding is a milk pudding or custard thickened with ground almonds and sometimes flavored with almond extract. There are versions of almond pudding found in the Arab cuisines of the Middle East, and variations of this dish are found in American, European, Turkish, Persian, Indian, Chinese, and other world cuisines.
Title: Almond
Content: Nonpareil - originates in the 1800s. A large tree that produces large, smooth, thin-shelled almonds with 60–65% edible kernel per nut. Requires pollination from other almond varieties for good nut production. ; Tuono - originates in Italy. Has thicker, hairier shells with only 32% of edible kernel per nut. The thicker shell gives some protection from pests such as the navel orangeworm. Does not require pollination by other almond varieties. ; Mariana - used as a rootstock to result in smaller trees Almond trees are small to medium sized and but commercial cultivars can be grafted onto a different root-stock to produce smaller trees. Varieties include:

Question: Verify the following claims with "True" or "False": Well, Almonds are from the Paracalanidae family.
Answer: False