An almond or a preparation made from almonds, used in old cooking and heraldic terminology.
From Old French amande, derived from Late Latin amygdala, and ultimately from Greek amygdalē meaning 'almond.' The word traveled through Romance languages and became the basis for almond terminology across European languages.
Medieval cooks loved 'amande' so much they made almond milk centuries before it became trendy again—they used it as a dairy substitute in religious cooking because almonds were considered appropriate for fasting days when milk was forbidden.
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