Bitter Almond

What Is Bitter Almond?

Bitter almond is the bitter variety of the same species as ordinary sweet almond (Prunus dulcis) — specifically Prunus dulcis var. amara. Though it looks similar to sweet almond, it has a distinctly bitter taste, and the source of this bitterness is a natural compound called amygdalin.

Its best-known use in Turkish cuisine is to add a characteristic aroma in small amounts to acıbadem cookies (bitter almond cookies); in commercial production it is used in controlled, safe ratios, usually in processed form.

Nutritional Values of Bitter Almond

100 grams of bitter almond contains approximately 570 kcal of energy; it has a dense fat profile close to sweet almond. Its raw kernels contain a cyanogenic glycoside compound called amygdalin. Values are approximate.

How Should Bitter Almond Be Consumed? — Important Safety Warning

Amygdalin, found in raw bitter almond, is a compound that can convert into hydrogen cyanide in the body during digestion. For this reason, eating raw bitter almond directly and in large amounts is NOT SAFE; even a small amount of raw bitter almond can cause serious poisoning, especially in children.

This information is general; bitter almond is a food and is not a substitute for medical treatment. Products sold on the market such as acıbadem cookies, liqueur, and essence are generally produced with heat treatment and controlled ratios, which greatly reduces the risk; still, consuming raw bitter almond in uncontrolled amounts at home or giving it to children is not recommended. In case of doubt, a healthcare professional should be consulted.

How to Choose Bitter Almond?

A good bitter almond is one with an unbroken-whole shell, a light brown color similar to sweet almond, and a characteristic bitter-almond aroma. For home use, the processed bitter almond essence/flavoring form is generally the safer choice.

• Shell should be whole, unbroken
• Color should be light brown similar to sweet almond
• Processed essence/flavoring form is the safer choice for home use

How to Store Bitter Almond?

Bitter almond is stored in a dry, closed container in a cool place; like other almonds, storing it in the refrigerator delays its oil from turning rancid.

Using Bitter Almond in the Kitchen

Bitter almond is most often used in acıbadem cookies, mixed in very small amounts into sweet almond paste in traditional recipes; in commercial production, standard bitter almond essence/flavoring is generally used instead.

Why Are Bitter Almond Cookies Safe?

In commercial and traditional recipes, bitter almond is used in very small ratios and generally goes through baking (heat treatment); this significantly reduces the amygdalin amount and risk. Still, using experimental-high amounts of raw bitter almond at home is not recommended.

Frequently Asked Questions

What happens if bitter almond is eaten? (Safety Note)

Products containing small amounts of cooked/processed bitter almond (such as cookies) are generally considered safe. However, eating large amounts of raw bitter almond can lead to symptoms such as nausea and dizziness, and in serious cases poisoning, due to the amygdalin it contains converting into cyanide during digestion; the risk is higher especially in children. In case of suspected accidental ingestion of a large amount of raw bitter almond, a healthcare facility should be consulted without delay.

Are bitter almond and sweet almond the same plant?

They are two different varieties of the same species (Prunus dulcis); sweet almond can be safely eaten raw, while the bitter almond variety is not suitable for raw consumption in large amounts due to its amygdalin content.

Do bitter almond essence and raw bitter almond carry the same risk?

No; commercial bitter almond essence and flavoring is a processed product made in controlled and safe ratios, and does not have the same risk profile as raw bitter almond used at home.