● Sweet Apricot Kenel Flour
● Bitter Apricot Kernel Flour
● Blanched Apricot Kernel Flour
● NOP Organic
● EU / EC Organic
● COR Organic
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.