Description

apricot kernel extract

 There are two forms of the plant, one (often with white flowers) producing sweet almonds, and the other (often with pink flowers) producing bitter almonds. The kernel of the formercontains a fixed oil and emulsion. As late as the early *0th century it was used internally in medicine, with the stipulation that it must not be adulterated with the bitter almond; it remains fairly popular in alternative medicine, particularly as a carrier oil in aromatherapy, but has fallen out of prescription among doctors.

 Blanched almondsThe bitter almond is rather broader and shorter than the sweet almond, and contains about *0% of the fixed oil which also occurs in sweet almonds. It also contains a ferment emulsion which, in the presence of water, acts on a soluble glucoside, amygdalin, yielding glucose, cyanide and the essential oil of bitter almonds or benzaldehyde. Bitter almonds may yield from 6 to 8% of prussic acid (also known as hydrogen cyanide). Extract of bitter almond was once used medicinally but even in small doses is severe and in larger doses can be deadly; the prussic acid must be removed before consumption.

 Sweet Almond:

 Family: N.O. Rosaceae Botanical: Amygdalus communis (LINN.) var. dulcis

Bitter Almond:

 Family: N.O. Rosaceae  Botanical: amygdalus communis (LINN.) var. amara

 There are several varieties of the Bitter Almond, the best being imported from the south of France, and others from Sicily and Northern Africa (Barbary), where it forms a staple article of trade. The annual imports of Bitter Almonds to this country amount normally to about **0 tons.

 The seeds are used chiefly as a source of Almond Oil, but yield a volatile oil, which is largely employed as a flavouring agent.

 Bitter Almonds are usually shorter, proportionately broader and smaller, and less regular than the Sweet Almonds. They contain about *0 per cent of the same fixed oil which occurs in the Sweet Almond, and are free from starch. The bitter taste is characteristic.