Apricot Kernel Flour

Our apricot kernel flour is made from gluten-free apricot kernels that are very carefully cleaned and slowly ground. Traces of apricot hard shells are removed using sortex and laser machines as well as visual controls. This constitutes a crucial stage in production prior to grinding. Indeed, an inadequate cleaning of the raw material can result in foreign material being ground into thousands of fragments at the grinding stage.

  • Apricot Flour Production
  • Our vegan apricot kernel flour undergoes several checks for purity using micronic sieves and equipment.
  • We can offer both sweet and bitter apricot kernel flour. We can also adjust the percentage of sweet and bitter flour by selecting the appropriate raw material.
  • In light of restrictions which apply in some countries on apricot kernel intake due to cyanide concerns, our factory provides both sweet and bitter apricot kernel powder in capsule forms, thus making it easier to monitor consumption in grams. Our capsules are 100% vegan.
  • Benefits of Apricot Kernel Flour
  • Apricot kernel flour is an excellent source of protein and dietary fiber. The combination of protein and fiber promotes feelings of fullness and satiety. A diet high in fiber has also been shown to improve the health and function of the digestive system. Moreover, apricot kernel flour is high in several essential minerals including iron, magnesium, phosphorus and zinc.
  • Apricot kernel flour is an excellent source of vitamins E and A as well as vitamins B15 and amygdalin. Amygdalin, sometimes called vitamin B17, is a bitter-tasting compound that occurs naturally in the seeds of fruits such as apricots, plums and peaches, but also in other foods such as raw nuts and certain kinds of beans. Also called laetrile in its synthetic form, amygdalin has been the subject of modern controversy.
  • For several decades ranging from the 1950s to the 1980s, amygdalin was popularized as a remedy for cancer. This was because, once ingested, amygdalin is converted in the body into hydrogen cyanide, which is believed to kill cancer cells. At the same time, however, it was suggested that the release of hydrogen cyanide could lead to cyanide poisoning.
  • As a result, several countries either prohibited the consumption of amygdalin or restricted it to amounts equivalent to 3 apricot kernels or less per day for adults. As things stand, more research is needed to grasp the potential of amygdalin in cancer therapy.
  • How to Use Apricot Kernel Flour
  • Apricot kernel flour is a highly nutritious flour rich in protein and both saturated and polyunsaturated fatty acids. As such, apricot kernel flour can serve as a gluten-free alternative to wheat flour in baked goods such as cake, cookies, pies, or breads. It has the added benefit of increasing the protein content of the recipe and of providing a source of fat which can replace potentially less healthy fats.
  • Like apricot kernels, apricot kernel flour has an almond-like taste akin to marzipan. It can be added to morning cereal or yogurt as well as to shakes, smoothies and juices to provide an almond-like taste and an extra protein content. It can also enhance salads as well as sauces, and be used to flavor jams and pastes.

● Sweet Apricot Kenel Flour
● Bitter Apricot Kernel Flour
● Blanched Apricot Kernel Flour

Available As

● Flour
● Pieces


● NOP Organic
● EU / EC Organic
● COR Organic
● Kosher
● Halal

Did you know?

In Italian cuisine, crushed apricot kernels are used to make the deliciously famous “amaretti” biscuits, thus named after the Italian word for “bitter”, which is “amaro”. The Italian “amaretto” liqueur can also be made using either apricot kernels or bitter almonds.

Like apricot kernels, bitter almonds contain amygdalin. In fact, the intensely aromatic almond-like flavor for which both apricot kernels and bitter almonds are prized is due to the presence of a benzaldehyde, a compound released by the breakdown of amygdalin.



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