Bitter almond

Amande amère

What it is

The kernel keeps amygdalin and the enzyme that splits it in separate cells, so nothing happens until it is crushed and wetted — at which point it releases benzaldehyde, the almond smell, and hydrogen cyanide in the same breath. The two part company in the pan: cyanide boils off near 26 °C and benzaldehyde not until 178 °C, which is why a cooked preparation keeps the aroma and loses the poison.

In the kitchen

Two or three kernels per kilo of sweet almond is the working dose for marzipan or amaretti; more turns the paste acrid rather than more almondy. Never eat them raw, and never give them to a child.

Goes with

Almond flour Marzipan Cherry Apricot Kirsch Cream

Same species

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

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