Bitter Almond

What Is Bitter Almond?

Bitter almond is the bitter variety of the same species as ordinary sweet almonds (Prunus dulcis; Prunus dulcis var. amara). Although it looks like a sweet almond, it has a distinctly bitter taste, caused by a natural compound called amygdalin.

Its best-known use in Turkish cuisine is to add a small amount of characteristic flavor to bitter almond cookies; commercial production uses it in controlled, safe proportions, generally in processed form.

Nutritional Values of Bitter Almonds

One hundred grams of bitter almonds provide approximately 570 kcal and have a rich fat profile similar to sweet almonds. Raw kernels contain the cyanogenic glycoside amygdalin. Values are approximate.

How Should Bitter Almonds Be Consumed? — Important Safety Warning

Amygdalin in raw bitter almonds is a compound that can be converted into hydrogen cyanide in the body during digestion. Therefore, eating raw bitter almonds directly and in large quantities is NOT SAFE; even a small amount of raw bitter almond can cause serious poisoning, especially in children.

This information is general; bitter almonds are a food and are not a substitute for medical treatment. Products sold on the market, such as bitter almond cookies, liqueur, and extracts, are generally made with heat treatment and controlled proportions, which greatly reduces the risk; nevertheless, consuming uncontrolled amounts of raw bitter almonds at home or giving them to children is not recommended. Consult a health professional if in doubt.

How to Choose Bitter Almonds

A good bitter almond has an intact, unbroken shell, a light brown color similar to a sweet almond, and a characteristic bitter-almond aroma. For home use, processed bitter-almond extract or flavoring is generally the safer choice.

• The shell should be intact and unbroken
• The color should be light brown, similar to a sweet almond
• For home use, the processed extract or flavoring form is a safer choice

How to Store Bitter Almonds

Store bitter almonds in a cool place in a dry, sealed container; like other almonds, refrigerating them delays the rancidity of their oil.

Using Bitter Almonds in the Kitchen

Bitter-almond flavor is used in products such as bitter almond cookies and almond paste; at home, follow the instructions for a labeled flavoring intended for food use.

Safety in Bitter Almond Cookies

Amygdalin in bitter almonds can turn into toxic cyanide in the body. Do not eat raw bitter almonds as a snack; a small amount in a recipe or the application of heat alone is not proof of safety.

Frequently Asked Questions

What happens if you eat bitter almonds? (Safety Note)

Products containing small amounts of cooked or processed bitter almonds, such as cookies, are generally considered safe. However, eating large quantities of raw bitter almonds can cause symptoms such as nausea and dizziness and, in serious cases, poisoning, because the amygdalin they contain converts to cyanide during digestion; the risk is higher in children. If you suspect accidental consumption of a large amount of raw bitter almonds, seek medical care without delay.

Are bitter almonds and sweet almonds the same plant?

They are two different varieties of the same species (Prunus dulcis); sweet almonds can be eaten raw safely, whereas the bitter variety is not suitable for raw consumption or eating in large quantities because of its amygdalin content.

Do bitter-almond extract and raw bitter almonds carry the same risk?

No. Commercial bitter-almond extract and flavoring are processed products made in controlled, safe proportions and do not have the same risk profile as raw bitter almonds used at home.