Apricot kernel oil ✦

Huile de noyau d’abricot

What it is

The oil carries benzaldehyde, the compound that gives bitter almonds their scent, which is why amaretto and persipan were both built on apricot stones rather than on almonds — the stones were the cheap by-product. European rules now confine bitter kernels to industrial processing, so the oil sold for the kitchen is refined or pressed from sweet kernels, and the almond note survives the treatment.

In the kitchen

Half a teaspoon per 500 g of almond cream is the ceiling — past that it reads as marzipan essence. Add it off the heat: the benzaldehyde is volatile and bakes away if you cook it in.

Goes with

Apricot Marzipan Dark chocolate Cherry Cream Peach

Same species

Bergeron apricot Almond Almond flour Almond oil Amardine Amarena cherry in syrup

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