Bitter almond

Bitter Almond is a type of almond that is native to Western Asia and the Mediterranean. Unlike the sweet almond, bitter almonds contain a small amount of hydrogen cyanide, which can be lethal in high doses.

Origin and Distribution

The bitter almond is believed to have originated in the regions of Western Asia and the Mediterranean. It is now grown in many parts of the world, including the United States, Europe, and North Africa.

Characteristics

Bitter almonds are similar in appearance to sweet almonds, but they have a distinct bitter taste. This is due to the presence of a compound called amygdalin, which breaks down into hydrogen cyanide when the almonds are crushed or chewed.

Uses

Despite their toxicity, bitter almonds are used in various culinary applications. They are often used to flavor foods and drinks, such as marzipan, amaretto, and certain types of pastries. They are also used in the production of almond oil, which is used in cooking and in the manufacture of cosmetics.

Safety

Due to their hydrogen cyanide content, bitter almonds can be harmful or even lethal if consumed in large quantities. In many countries, including the United States, the sale of raw bitter almonds is restricted. However, processed bitter almonds and bitter almond oil are generally considered safe to consume.

See Also

• Almond
• Amygdalin
• Hydrogen cyanide
• Marzipan
• Amaretto