APRICOT
Kernels
Main article: Apricot kernel
Seeds or kernels of the apricot grown in central Asia and around the Mediterranean are so sweet, they may be substituted for almonds. The Italian liqueur amaretto and amaretti biscotti are flavoured with extract of apricot kernels rather than almonds. Oil pressed from these cultivar kernels, and known as oil of almond, has been used as cooking oil. Kernels contain between 2.05% and 2.40% hydrogen cyanide, but normal consumption is insufficient to produce serious effects.
Kernels
Main article: Apricot kernel
It's important to note that there are a great many cultivars of apricots being grown and each of these varieties produce different quantities of amygdalin, from sweet, like almonds, all the way up to extremely bitter – comparable to bitter almonds, which were once readily available. One should be aware of the bitterness of their chosen kernel. Many of the “bitter” kernels being sold are really not very bitter at all. They contain very little amygdalin, and certainly not in therapeutic values. The bitter the better, as they say. But for culinary purposes, the sweet varieties are suitable in their raw state. If bitter varieties are being used, it's necessary to debitter them, which is done through boiling. This destroys the amygdalin content and effectively transforms them into a sweet kernel.
ReplyDeletePlease visit my blog about apricot kernels at http://www.apricot-kernels.blogspot.com