"Bitter Almonds" refers to the seeds of the bitter almond tree, which is a variety of the almond tree. Unlike sweet almonds, bitter almonds contain a compound called amygdalin, which can release cyanide when metabolized. This makes them toxic if consumed in large quantities. Bitter almonds are often used to produce almond oil and flavoring agents, but they must be processed to remove harmful substances. In culinary contexts, bitter almonds are typically not eaten raw. Instead, they are used in small amounts in products like marzipan or amaretto, where the flavor is desired but the toxicity is mitigated through processing. Proper preparation is essential to ensure safety while enjoying their unique taste.