Hydrocyanic acid

Wednesday, April 27, 2011

The bitter almond (Prunes amygdales var amara) is a small native tree of Mediterranean countries. This variety is the chief source of ‘oil of bitter almonds’ which has a distinctive strong taste used as a flavoring. It is not pressed oil but a flavoring created by mixing ground nuts with water. The bitter almond flavor only develops at the mixing stage in a reaction similar to that when making mustard. An enzyme is released which creates two new substances: benzaldehyde (or oil of bitter almonds) plus about 2-4% hydrocyanic acid (prussic acid). Both taste of bitter almonds, but the prussic acid is deadly poisonous. Fortunately it is highly volatile and evaporates completely when heated but crude sources of bitter almond flavoring may be poisonous and are best avoided.