Bitter Almonds Vs. Non-Bitter

Only sweet almonds are used as food.

Almonds can be divided into two types: bitter and non-bitter, or sweet. Sweet almonds are the type commonly used in cooking and eaten by hand. Bitter almonds contain a toxic substance that makes them inedible, although the oil extracted from bitter almonds is used as a flavoring in foods.

Geography

Non-bitter (sweet) almond trees are native to the eastern Mediterranean region and also grow in Australia, South Africa, and in the U.S. in California. Bitter almond trees are thought to have originated in the Middle East and central Asia.

Features

Bitter almonds contain amygdalin, a substance that is converted to hydrocyanic acid, or cyanide, and is toxic to man. Non-bitter almonds are edible because they do not contain amygdalin.

Identification

Bitter and non-bitter almonds are similar in appearance, approximately 3/4 to 1 inch in length, with cinnamon-brown skin and off-white "meat."

Flavor

Bitter almonds have a bitter taste, while non-bitter almonds have a bland, somewhat sweet taste. In their raw state, neither bitter nor non-bitter almonds have an odor.

Fun Fact

Because bitter almonds contain a deadly toxin which in converted to a fragrant oil in the body, the "scent of bitter almonds" coming from a corpse has sometimes been used as a clue in murder mysteries.

References

• Natural Standard: Bitter Almond
• University of California, Riverside: Botany: Legumes, Nuts, Seeds
• An-Najah University (Palestine):

Resources

• Oregon State University: Gourmet Excerpt (1952)