Homonym: Bitter Almond (Toxic)
Bitter almond is a variety of almond that contains a high level of amygdalin, a compound that can release cyanide when metabolized. Unlike sweet almonds, which are commonly consumed and used in cooking, bitter almonds are not safe to eat raw due to their toxic properties. They are often processed to extract almond oil or used in flavoring, but must be handled carefully.
Bitter almonds are primarily found in Prunus dulcis trees, which are cultivated in various regions, including parts of Mediterranean countries. The oil extracted from bitter almonds is used in some culinary applications and traditional medicine, but it is essential to ensure it is properly processed to eliminate harmful toxins.