Apricot Kernels and Seeds

Apricot kernels have a bitter taste, similar to that of hazelnuts.

They are most known for containing amygdalin (or laetrile), also known as "vitamin B17". The scientific community does not aprove of the use of the term "vitamin", since vitamins are defined as nutritional compounds essential for keeping good health, and amygdalyn has not been proven as such.

During the last decades, amygdalyn was known and used as a cancer prevention remedy, probably due to its cyanide content, but a clinical study carried out in 2006 concluded that "the claim that laetrile (amygdalyn) has beneficial effects for cancer patients is not supported by sound clinical data".

Apricot kernels contain about 0.5mg of cyanide each

Another study was carried out in 1982 by the Mayo Clinic and three other US cancer centers under National Cancer Institute sponsorship. This study found that, "No substantive benefit was observed in terms of cure..." and more than 2 of the 178 patients suffered from cyanide toxicity.

Culinary Uses

Apricot kernels are used for several culinary purposes, due to their strong and bitter taste. The most famous sweets are italian amaretto cookies and the liqueur Amaretto di Saronno, but they're also used to give a strong after-taste to apricot jams.

Apricot kernels contain about 0.5mg of cyanide each, and such can be a cause of cyanide poisoning if taken in excessive quantities.

Symptoms of cyanide poisoning manifest with thirst, lethargy, muscle and joint pains, nausea, fever and headaches or insomnia.