ABSTRACT
This chapter provides information on the uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Cuddapah Almond. Cuddapah almond is cultivated for the fresh fruit, which has a very agreeable flavor. Seeds are consumed by natives of India and Burma, roasted with milk or as sweetmeats. Seeds are also the source of excellent oil, which is light yellow, sweet, mild with pleasant aroma, and used as a substitute for olive oil or almond oil in confectionery, and in medicinal preparations — especially applied to glandular swellings of the neck. Native to Southeast Asia, mostly India, Burma, and Indochina, especially in mountainous regions, almondette is widely cultivated throughout India, ascending to 1000 m in northwestern India and Nepal, spreading towards Malaya, Thailand, and Yunan. Reported to be antidotal for fish poisoning and scorpion stings, almondette is a folk remedy for asthma, bronchitis, burns, cholera, consumption, cough, diarrhea, dysuria, fever, gingivitis, phthisis, and snakebite.
