The Bittersweet Truth About Bitter Almonds

Bitter almonds as photographed by Wholesale Supplies Plus. — Photograph by Wholesale Supplies Plus.

Did you know that almonds come in both sweet and bitter varieties? That’s right – the crunchy, nutty snack we all know and love has a dark side. Let’s take a closer look at the mysterious and potentially dangerous bitter almond.

A Nutty Nemesis

Bitter almonds may look similar to the sweet ones we’re used to but don’t be fooled. These little guys pack a poisonous punch.

Here’s what you need to know:

Bitter almonds contain traces of prussic acid, also known as hydrocyanic acid, in their raw state 2.
This acid can break down into organic cyanide in the body, which is highly toxic.
Consuming 6-10 raw bitter almonds can cause serious poisoning in an adult, while 50 or more can be lethal 1, 4.
Eating just 5-10 raw bitter almonds can be lethal for a child 3.
The toxicity of the nuts is significantly reduced when they are cooked. However, more research is needed to confirm that cooking completely destroys the toxin 5.

So, while sweet almonds (officially Prunus dulcis) are perfectly safe to eat raw and make a tasty addition to desserts and other dishes, their bitter cousins (Prunus dulcis var. amara) are a different story.

Bitter Almonds Around the World

Despite their toxicity, bitter almonds are still used in some parts of the world, particularly in Europe. In Germany, they’re sold in pharmacies and used in traditional treats like stollen fruitcake 6. They’re also used to make marzipan, cookies, and sweet syrups in various European countries.

However, selling unrefined bitter almonds in the U.S. is restricted due to their potential danger 7. Specifically, food professionals may still use them under certain conditions, but their sale to consumers is restricted 8. Bitter almonds can still be processed to make almond extract and liqueurs, though, as the prussic acid leeches out when the nuts are boiled or baked.

The Bitter Difference

So what sets bitter almonds apart from sweet ones, besides the whole poison thing? Here are a few key differences:

Bitter almonds tend to be smaller with pointier ends compared to the more rounded sweet variety.
They give off a much stronger scent, which some describe as almost cherry-like.
The bitter taste comes from a compound called amygdalin, which helps defend the nut from being eaten in the wild.
When exposed to moisture, amygdalin divides into an intense almond flavor and toxic hydrocyanic acid.
Bitter almonds originated in Asia, in regions like Iran, Turkmenistan, and Afghanistan, before being introduced generally to the Middle East and Asia 9, 10.
Sweet almonds are commercially grown in places like the U.S., Australia, South Africa, and the Mediterranean 11, 12, 13, 14.
The bitter almond trees can be grown ornamentally in the U.S., but the nuts cannot legally be sold unprocessed.

So there you have it – the bittersweet truth about almonds. While sweet almonds are a delicious and nutritious snack, their bitter counterparts are best left to the experts for processing into tasty extracts and liqueurs. And remember, always err on the side of caution when it comes to wild or unfamiliar nuts!