Apricot kernels

Apricot Kernels are the seeds found inside the stone of every apricot. When fresh, they are white, soft and covered in a thin, brown skin. Once dried, they become harder and resemble small almonds in appearance and texture. Apricot kernels are known for their strong, bitter flavor, which is due to a compound called amygdalin.

History[edit | edit source]

Apricot kernels have been used in traditional Chinese medicine for centuries, primarily to treat respiratory conditions such as bronchitis, asthma, and emphysema. They were also used in the ancient practice of Ayurveda, where they were believed to promote rejuvenation and longevity.

Nutritional Value[edit | edit source]

Apricot kernels are rich in protein, fiber, and a number of essential vitamins and minerals. They are particularly high in vitamin E and vitamin B17, also known as laetrile. However, their consumption is controversial due to the presence of amygdalin, which can convert into cyanide in the body when consumed in large amounts.

Health Risks[edit | edit source]

The Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have both issued warnings about the potential health risks of consuming apricot kernels due to their cyanide content. Symptoms of cyanide poisoning include headache, dizziness, mental confusion, and in severe cases, death.

Culinary Uses[edit | edit source]

Despite the health risks, apricot kernels are used in a variety of culinary applications. They are often used in sweet dishes such as marzipan, amaretti biscuits, and apricot jam. In the Middle East, they are used to flavor certain types of coffee and liqueurs.