Bitter Apricot Kernels (Bitter Apricot Seeds)

Bitter apricot kernels are the intensely aromatic seed found inside the pit of the bitter apricot. Where sweet kernels are mild and snackable, these are sharp and almond-bitter, 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 bitter-almond 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 bitter 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 bitterness builds fast, so it is easier to add than to correct. Important Bitter apricot kernels contain amygdalin and are intended as a culinary flavouring used in small amounts, not as a snack food or a supplement. Do not eat them by the handful. Keep out of reach of children. In Canada, apricot kernels sold as food must contain no more than 20 ppm total extractable cyanide, as set by Health Canada. Details Ingredients: 100% bitter apricot kernels Botanical name: Prunus armeniaca Sizes: 200g, 400g, 1kg Storage: Cool, dry and dark, or refrigerated in an airtight container. Also known as Bitter apricot seeds, apricot kernels, apricot pits, bitter almond substitute, ku xing ren, Semen Armeniacae Amarum Sold as a culinary food ingredient. Not a dietary supplement, and not intended to diagnose, treat, cure or prevent any disease.