Apricot Kernel

Apricot kernel is the seed found inside the hard shell, or endocarp, at the center of an apricot, distinct from the fleshy fruit eaten fresh. The kernels contain amygdalin, a compound whose concentration varies between a bitter and a sweeter type, and their extracted oil is used to flavor liqueurs such as amaretto, while sweet kernels are ground into a milk or powder used in East Asian desserts such as annin tofu. Because amygdalin can release cyanide when metabolized, food safety authorities warn that eating more than a few bitter kernels can be dangerous, and recommend limiting consumption to no more than one or two kernels a day.