Prunus amygdalus var. amara, commonly known as bitter almond, is a variety of the almond tree that produces seeds with a distinct bitter flavor. Unlike sweet almonds, which are widely consumed, the seeds of bitter almonds contain amygdalin, a compound that can release cyanide when metabolized. This makes them unsuitable for direct consumption without processing. Bitter almonds are primarily used to extract almond oil and flavoring agents for culinary purposes. They are also utilized in traditional medicine and cosmetics. Due to their toxicity, bitter almonds are regulated in many countries, and their consumption is often restricted to processed forms.