Apricot Kernels (Non-Sweet)

Non-sweet apricot kernels are the intensely aromatic seed found inside the apricot pit. Where sweet kernels are mild and snackable, these are sharp and deeply almond-flavoured, closer to a spice than a nut. They are used in very small quantities as a flavouring, in the same way you would use a bay leaf or a vanilla bean rather than an ingredient you eat by the handful.

That deep marzipan note is the signature of a whole family of European confectionery. A few kernels ground into the mix give Italian amaretti their characteristic depth, and the same principle carries through persipan, noyau and crème de noyaux, amaretto, and stone-fruit jams where a single kernel is dropped into the pot. Levantine and Eastern European kitchens use them the same way, as a sharp counterweight in sauces and spice blends.

How to use them

Start with one or two kernels per batch and taste as you go. Grind them finely and blend with sweet almonds or almond flour rather than using them alone. In jam, a single kernel simmered with the fruit and removed before jarring is enough to perfume the whole pot. The flavour builds fast, so it is easier to add than to correct.

Important

These kernels are a culinary flavouring for use in small amounts only, not a snack food or a supplement. Do not eat them by the handful, as large quantities can be harmful. Keep out of reach of children.

Details

Also known as

Non-sweet apricot seeds, apricot kernels, apricot pits

Sold as a culinary food ingredient. Not a dietary supplement.