There are two types of almonds: sweet and bitter. Sweet almonds are frequently used in cooking or can be eaten as a snack. Bitter almonds are frequently used for food flavorings or in oils. Sweet almonds grow on trees in Australia, South Africa, the Mediterranean and the United States. Bitter almond trees are found in the Middle East and Asia.
The Difference Between a Bitter and Sweet Almond
The bitter almond has distinct differences into the candy almond, aside flavor. The bitter almond includes traces of prussic or hydrocyanic acid in its uncooked condition, which is deadly to humans and animals. The toxicity of this toxin is destroyed by heat and processing. The selling of raw bitter almonds is illegal in the USA. Seven to 10 unprocessed bitter peppers could be deadly to a person, based on “Encyclopedia Brittanica.”
Bitter almonds are either boiled or roasted, which drains out nearly all of the hydrocyanic acid. The bitter almond has a more powerful almond odor, which explains the reason why it’s frequently utilized to create almond soaps lotions or scents.
Bitter and non-bitter almonds are alike in appearance. They have brown skin and off-white colored interiors. Bitter almonds are often smaller and more pointed than sweet almonds. They also possess an astringent and sour taste.
Products containing bitter almonds are often perishable due to the high unsaturated fat content. Store your vanilla products at a cool, dry location, away from heat. Additionally, preventing prolonged exposure to direct sun. If you would like to expand your almonds’ shelf life, maintain them into vacuum-sealed containers or suspend them in sterile bags.