Almond oil (Prunus Amygdalus)

sweet almond oil /  sweet almond carrier oil / Pure Sweet Almond Oil / Bitter Almond Oil / Pure Bitter Almond Oil

Appearance : Mobile Liquid

Aroma : Sweet nutty aroma reminiscent of almond kernels, cherry aroma.

Color : Golden

Chemical constituents: Almond oil has various chemical compounds that include benzaldehyde, leucine, valine, phenylalanine, lysine, arginine & hydrocyanic (prussic acid).

Extraction: It is extracted by the cold expression of almond seed.

Aromatherapy uses:

The therapeutic properties includes laxative, diuretic, aphrodisiac, demulcent, nutritious, aphrodisiac, lithontripic, emollient. It also helps in strengthening and sense enhancing. Sweet almond oil is used as a moisturizer and as a carrier oil in aromatherapy. Almond oil is an effective emollient, softening & smoothing the skin. It is one of the most commonly used carrier oils because it does not leave a greasy residue. It is obtained from the dried kernel of the almond tree. The oil from the almond nut is rich in vitamin A and a superb natural moisturiser. Almond oil is very beneficial for dry and mature skin, providing necessary moisture.

Cosmetics and Toiletries:

It provides minerals, vitamins and proteins that are essential for beautiful skin. It penetrates skin easily and provides a protective barrier against the elements. Almond oil is used extensively in making candles, freshen potpourri, in soap making, massage oils, bath oil and also as a perfume body oil. It is commonly used in skin care preparations for it's moisturizing properties. It is useful for all skin types and is well suited as a massage oil. It oil is used extensively in soapmaking.

Flavorings:

Almond is most often eaten on its own, raw or toasted, it is used in some dishes. It is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. It is used in making a special kind of dish called baklava and nougat. Almond is used in making butter and is preferred for its less salty taste.

Almonds can be processed into a milk substitute simply called almond milk. The nut's soft texture, mild flavour and light colouring (when skinned) make for an efficient analog to dairy and a soy-free choice. Raw, blanched and lightly toasted almonds all work well for different production techniques and is relished well.

The almond itself contains practically no starch and may therefore be made into flour for cakes and biscuits for patients suffering from diabetes mellitus or any other form of glycosuria. Almond extract is also a popular substitute for vanilla extract among people with diabetes.