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: 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: 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: Amygdaloideae
Content:  Amygdaloideae is a subfamily within the flowering plant family Rosaceae. It was formerly considered by some authors to be separate from Rosaceae, and the family names Prunaceae and Amygdalaceae have been used. Reanalysis from 2007 has shown that the previous definition of subfamily Spiraeoideae was paraphyletic. To solve this problem, a larger subfamily was defined that includes the former Amygdaloideae, Spiraeoideae, and Maloideae. This subfamily, however, is to be called Amygdaloideae rather than Spiraeoideae under the International Code of Nomenclature for algae, fungi, and plants as updated in 2011. As traditionally defined, the Amygdaloideae includes such commercially important crops as plum, cherry, apricot, peach, and almond. The fruit of these plants are known as stone fruit (drupes), as each fruit contains a hard shell (the endocarp) called a stone or pit, which contains the single seed. The expanded definition of the Amygdaloideae adds to these commercially important crops such as apples and pears that have pome fruit, and also important ornamental plants such as Spiraea and Aruncus that have hard dry fruits.
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:  The almond fruit is 3.5 - 6 cm long. In botanical terms, it is not a nut but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a woody endocarp which forms a reticulated, hard shell (like the outside of a peach pit) called the pyrena. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur. After the fruit matures, the hull splits and separates from the shell, and an abscission layer forms between the stem and the fruit so that the fruit can fall from the tree.
Title: Almond
Content:  The bitter almond is slightly broader and shorter than the sweet almond and contains about 50% of the fixed oil that occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on the two soluble glucosides amygdalin and prunasin yielding glucose, cyanide and the essential oil of bitter almonds, which is nearly pure benzaldehyde, the chemical causing the bitter flavor. Bitter almonds may yield 4–9 mg of hydrogen cyanide per almond and contain 42 times higher amounts of cyanide than the trace levels found in sweet almonds. The origin of cyanide content in bitter almonds is via the enzymatic hydrolysis of amygdalin. P450 monooxygenases are involved in the amygdalin biosynthetic pathway. A point mutation in a bHLH transcription factor 
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: Alismatales
Content:  species. The family Araceae alone accounts for about a hundred genera, totaling over two thousand species. The rest of the families together contain only about five hundred species, many of which are in very small families. The APG III system (2009) differs only in that the Limnocharitaceae are combined with the Alismataceae; it was also suggested that the genus Maundia (of the Juncaginaceae) could be separated into a monogeneric family, the Maundiaceae, but the authors noted that more study was necessary before the Maundiaceae could be recognized.  In APG IV (2016), it was decided that evidence was sufficient to elevate Maundia to family level as the monogeneric Maundiaceae. The authors considered including a number of the smaller orders within the Juncaginaceae, but an online survey of botanists and other users found little support for this "lumping" approach. Consequently, the family structure for APG IV is: 
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.

Question: Verify the following claims with "True" or "False": Almond is also part of the Hydrocenidae family!
Answer: False