Bitter almonds

Bitter almonds: Special flavors should be enjoyed with caution

Bitter almonds differ from traditional sweet almonds not only in their taste, but also in their use. It is important to note that bitter almonds contain amygdalin, which can be converted into toxic cyanide compounds when consumed in large quantities. Therefore, bitter almonds should never be consumed raw or in large quantities.

Use and precautions

Bitter almonds are often used in the food industry to flavor baked goods, liqueurs and marzipan. However, it is important that the use and dosage in such products is strictly regulated to protect health.

Important instructions:

1. Toxic Substances: Bitter almonds contain amygdalin, which can release toxic cyanide compounds when chewed or digested.

2. Culinary Use: Bitter almonds should never be consumed raw. If they are used in the kitchen, this should be done with extreme caution and in compliance with legal requirements.

3. Health risks: Consuming bitter almonds can pose health risks and should therefore be avoided.

Nutritional table per 100g (For reference purposes only, not to promote consumption):

Warning: Bitter almonds should not be considered food and are not safe to consume. When using bitter almonds in food production, it is important to strictly adhere to legal regulations and use appropriate processing methods to minimize the release of toxic cyanide. If in doubt, professional advice should be sought.