Bitter almond

The bitter almond (Prunus amygdalus var. amara) is a variety of almond distinguished by its pronounced bitter taste, resulting from the presence of amygdalin, a compound that can release cyanide when metabolized. Unlike the sweet almond, bitter almonds are not typically consumed raw due to their toxicity. However, they are utilized in the production of almond extract, as the distinctive flavor of the extract derives from benzaldehyde, a compound released during the hydrolysis of amygdalin. In commercial processing, the toxic components are neutralized through heat treatment or other methods to ensure safety. Bitter almonds are also employed in limited quantities as a flavoring agent in certain traditional foods and liqueurs, though their use is highly regulated in many regions due to potential health risks.