Name - Origin
Αμύγδαλο.
According to the Dictionary of Phytology, almonds are divided into soft-shell and hard-shell, sweet and bitter. In Cyprus, softshell almonds are called afroúyia (Gennadios 1914, 102)
There is a considerable number of almond trees, which produce almonds that fall into two broad categories: bitter almonds and sweet almonds. Almonds, according to the hardness of their shell, are divided into πετράθασα (petráthasa, with a hard-shell), ημιαφρούγια (emiafroúyia, with a semi-soft shell) and αφροούγια (afroúyia, with a soft shell) (Great Encyclopaedia of Cyprus, vol. 1, entry aθασ΄ιά or αχασιά, η, 223).
Koúkkara almonds (Marathasa) are the soft-shell almonds. Κούννα (koúnna): the kernel (of almonds or other nuts) (Panaretos 1950, 134-135,144).
Scientific name of the almond tree: Amygdalus Comunis, Prunus amygdalus (Great Encyclopedia of Cyprus, vol. 1, entry αθασ΄ιά or αχασιά, 223)
Αθάσι came from Thasian almond/of the island of Thassos in Greece (Petrou-Poeitou 2013, entry Αθάσι, 22) or from the verb θάσσω, which means to move fast, to jump (note: Kyriaki Panteli).
Almonds are consumed raw as a nut, but also processed as a raw material for: mantoles (roasted), spoon sweets, macaroons, marzipan, soumada (cordial), kollyva, various sweets such as soutž̆ oukkos, baklava, ladies' fingers, etc. (note: Kyriaki Panteli).
Almonds were divided into sweet and bitter. Sweet almonds were either soft-shell or hard-shell and were consumed by Cypriots raw or as an accompaniment to alcoholic beverages. Housewives used almonds to prepare sweets such as lady fingers, baklava, halva, ppalouze, soutz̆oukkon, pastellin or would sprinkle them on sweets such as millopites, kattimerka and tsippopittes (Chadjikyriakou 2011, 112-114).
Almond oil was used by the Cypriots to flavour syrups, drinks and wines. Also, Cypriots would prepare soumada from almond distillate, which was consumed when diluted with water (Chadjikyriakou 2007, 112-114).
Functional and symbolic role
In some villages, after a betrothal: on the first day, the groom's family would take almond sweet to the bride's family, while on the day after the betrothal, the bride's family would take almond sweet to the groom's family (Protopapa 2005, vol. A, 51).
During the wedding ceremony, the guests would throw almonds, among other things, to the couple, and the koufeta contained almond. Also, the newlyweds would offer the guests almonds and zivania, while the wedding treat, the loukoumia, contained ground almonds (Roussounidis 1988, 1-22).
In some cases, almond spoon sweet was given as a wedding treat. It was made with blanched almonds and sugar. However, as it was more difficult to prepare, it was customary at rich weddings (Protopapa 2005, vol. B, 197).
Almonds were used in almost all important occasions, since they symbolised parental power (birth), abundance and fertility (wedding) and rebirth and resurrection (funeral) (Roussounidis 1988, 1-22).
In some villages when cutting the umbilical cord of a baby, the baby would be bathed with 7 almonds. Both the symbolic number seven and the almonds have special significance and enclose within them wishes for a rich life and longevity. These almonds would then be planted to foretell the future of the child. If the trees were thriving, the child would have a bright future. In some villages, they would store the 7 almonds so as to give them to the child to eat them when starting school, in order to become a smart and good student (Protopapa 2009, 72, 122, 505).
The baby's first bath was taken in water containing seven almonds, so that the infant would grow up with intelligence and learn easily, because the shape of the almond resembled that of a brain (Roussounidis 1988, 1-22).
In the villages of the Limassol district, seven almonds were thrown into the water of the baby's first bath after Christening, to wash the baby from the christening oil. These almonds were kept in a handkerchief and would be given to the child to eat when turning seven years old, in order to become, as they would say, a good student. Behind this action there must have been an attempt to transmit to their baby the power of the tree, which was very resilient, during its first crucial seven years (Protopapa 2009, 72, 122, 505).
In the village of Agios Georgios Sylikous, when an infant is bathed for the first time, there is a custom of placing a silver coin and seven almonds in the water, and when the infant grows up they will give him/her to eat the almonds in order to become smart. The silver coin is given to the midwife as a gift from the infant (Panaretos 1967, 234).
Almonds were used in christening customs: 3 days after the christening, the washing of the myrrh takes place, that is, the clothes worn by the infant after the baptism and the anointing are washed. The godparent normally has to wash the myrrh or pay money and have someone else wash it, because this is considered good, as the proverb says, "the crazy one would be christening and the serious one would be washing the myrrh".
The water used to wash the myrrh (from the baby and clothes) would be poured into a pit used for this purpose, usually next to the church or in a place without water or in a tree in the churchyard. The seven almonds placed in the water while washing the myrrh would be collected and kept by the child's mother and, when the child would go to primary school, she would give them to him/her to eat, so that he/she would become a bright student (Yangoullis 2008, 17).
During an engagement they would put on the table almond koufeto (candy) on a small plate. After the blessing of the engagement, they would give the koufeto to singles in order to get engaged soon (Protopapa 2005, vol. A, 64-65).
At funerals, kollyva always contained almonds (Roussounidis 1988, 1-22).
Additional information and bibliography
Almonds in relation to ancient Cyprus are mentioned in three passages in the Dipnosophites of Athenaeus. In the first passage (2.52c), under the heading 'amygdalae', Athenaeus describes the almonds of Cyprus as excellent. He also describes them as 'elongated' and 'elongated at the tip' in comparison with varieties from other countries (KEIM.1). In the second passage (2.54a,b) Athenaeus quotes the words of Diphilos of Sifnos (4th-3rd century BC), who was a doctor by profession. Diphilus describes almonds as diuretic, expectorant, laxative and barely nutritious. Furthermore, he states that dry almonds are indigestible and cause more gas than green almonds, which are inferior in taste. He continues by stating that the dry almonds of Cyprus and Thassos are more easily excreted from the body (KEIM.2). The third passage (14.649a) is a classification of food and utensils by Klearchos Soleas, in which almonds appear as a 'tragima', i.e. a dessert (KEIM.4, 4a).
In the Hellenistic period and specifically in 310 - 300 BC, the shipwreck of the " Kyrenia ship", with a large cargo of almonds was found. The ship was spotted by a diver near the northeastern coast of the city of Kyrenia. About 10000 almonds were found scattered in piles in different parts of the ship. Their fruit was decomposed, but their shells were preserved in very good condition (Kaltzev 1972, 50) (EIK.1).
In later years, almonds were cultivated mainly in the regions of Pitsilia, Marathasa, Paphos and Tillyria (Great Encyclopedia of Cyprus, vol. 1, entry aθασ΄ιά or αχασιά, η, 233).
In folk medicine, almond leaves were used to prepare a drink together with flaxseed. This drink was considered to be curative for colds (Great Encyclopaedia of Cyprus, vol. 1, entry aθασόφυλλο, 233).
Bitter almond oil was also used in folk medicine, since it was considered curative for earache and dysuria. Moreover, Cypriots believed that eating crushed bitter almonds would cure chronic pain (Rousounidis 1988, 1-22).
Athenaeus, Deipnosophists 2.52c in Athenaeus, The Deipnosophists Loeb Classical Library, vol.1, Gulick C. B. (ed.) (1969), Harvard University Press, Cambridge, 228-229.
Athenaeus, Deipnosophists 2.54b in Athenaeus, The Deipnosophists Loeb Classical Library, vol. 1, Gulick C. B. (ed.) (1969), Harvard University Press, Cambridge, 234-235.
Athenaeus, Deipnosophists 14.649a in Athenaeus, The Deipnosophists Loeb Classical Library, vol. 6, Gulick C. B. (ed.) (1980), Harvard University Press, Cambridge, 506-507.
Gennadios P. G. (1914), Phytological Dictionary: Containing the names, nativity and life of more than a thousand plants, including those cultivated for their usefulness or cultivated by the people, whose history, cultivation, products and diseases are also described, From the Printing House of Paraskevas Leonis, Athens.
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
Panaretos A. (1950), «Κυπριακή γεωργική λαογραφία», Cypriot Studies IV
Panaretos A. (1967), Κυπριακή γεωργική λαογραφία, Cooperative Central Bank Ltd., Nicosia.
Pavlides A. (ed.) (1984), Great Encyclopedia of Cyprus, vol. 1, Filokypros, Nicosia.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Protopapa K. (2005), Customs of traditional marriage in Cyprus, Vol. A΄-B΄, Publications of the Centre for Scientific Research, XLV, Nicosia.
Protopapa K. (2009), Birth customs in the traditional society of Cyprus, Publications of the Centre for Scientific Research, XLIX, Nicosia.
Rousounidis A. Ch. (1988), Δένδρα στην ελληνική λαογραφία με ειδική αναφορά στην Κύπρο, vol. A, Publications of the Centre for Scientific Research, XII, Nicosia, Nicosia.
Taousianis Ch. (2008), Λαογραφικά σύμμεικτα Ριζοκαρπάσου. Αναφορές και σε άλλα μέρη της Κύπρου και του ευρύτερου Ελληνισμού, Nicosia.
Hadjikyriakou N. G. (2011), Αρωματικά και αρτυματικά φυτά στην Κύπρο. Από την Αρχαιότητα μέχρι Σήμερα, Bank of Cyprus Cultural Foundation, Nicosia.
Kaltzev M. L. (1972), "The Kyrenia Ship", A History of Seafaring based on underwater archaeology, Bass G. F. (ed.), Thames and Hudson, London, 50-52, 62-64.
Michaelides D. (1998), "Food in Ancient Cyprus", Food and the Traveller. Migration, Immigration, Tourism and Ethnic Food, Lysaght P. (ed.), Intercollege Press, Nicosia, 22-43.
Demetra Demetriou, Demetra Zannetou, Tonia Ioakim, Stalo Lazarou, Ivi Michael, Kyriaki Panteli, Savvas Polyviou, Natassa Charalambous, Petroula Hadjittofi, Argyro Xenophontos