TIL that most almonds are really poisonous and "eating even a few dozen in one sitting can be fatal" and that how we bred safe ones remains a mystery.

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I think a lot of people are misinterpreting what exactly the "mystery" here is, so I'd like to provide a bit of culinary/agronomic context.

Firstly bitter almonds, which are in fact the a variety of the same species as sweet almonds (Prunus dulcis), have an incredibly long history of use as a spice and aren't poisonous when cooked. I'll now, in the following, flesh out and clarify these two statments but feel Free to jump ahead to the last paragraph from here if you don't need an in-depth explanation.

To begin, bitter almonds are, from a culinary perspective, a spice rather than a nut. they have an incredibly pungent/fragrant taste about them because of the great number of volatiles they contain (almond extract, which is made from bitter almonds rather than sweet almonds and which has supplanted the use of raw bitter almonds themselves in North America will give you an impression of what the scent is like). This made (and makes) bitter almonds much in demand for culinary purposes while at the same time rendering it highly unlikely that any individual would have wanted to eat the "10 to 70" raw nuts it would take to kill an adult - imagine for comparison someone willingly eating the same amount of nutmeg seeds under normal conditions to see my point.

Now, while Bitter Almonds contain a great number of fragrant volatiles but in their raw state are poisonous because they contain amygdalin(poisonous); which, when wet, yields up hydrocyanic acid (extremely poisonous) and benzaldehyde (not toxic and with an intense aroma and flavor - indeed, it's from benzaldehyde that the "almond" smell of almond extract comes, and its absence explain why almond cookies "smell of almonds" but sweet almonds don't ). Heat drives hydrocyanic acid out of the almonds and into the air entirely, leaving the almonds completely safe to eat (while at the same time "perfuming" whatever foodstuff they may be in.

Continue here for the Short version So if bitter almonds have a long history use as a spice and are non-toxic when cooked where exactly does the "mystery" of it's origin come from? As detailed in the article which Wikipedia cites, the mystery of the Sweet Almond is that no one is precisely sure where it originated. Almonds are one of the very first tree crops to ever be cultivated and the genes which render an almond (Prunus dulcis) a "sweet almond" (Prunus dulcis var. dulcis) rather than a bitter almond (Prunus dulcis var. amara) is both dominant - which means that with even basic selection an orchard of mostly "sweet" almonds trees is practically achievable - and entirely absent among the multiple species of extant wild almond; which means that somewhere, some 5,000 odd years ago, some odd band of fellow found a few almond tree which weren't bitter and, instead of foraging their seeds to use as a flavoring, began to purposely cultivate them over the span of years as a tree crop. This tree then spread through the agricultural world. The kicker and "mystery" of it all though is that, because the cultivated almond can't be crossbred with wild varieties (the resultant plants are infertile) there's no real way of knowing what wild stock the cultivated almond is descended from or where the domestication took place.

/r/todayilearned Thread Link - en.wikipedia.org