bitter almond
Noun: 1. A variety of almond tree (Prunus dulcis var. amara): A type of almond tree characterized by white blossoms and nuts that contain amygdalin, a compound that can release cyanide. 2. The nut of this tree: The seed or kernel of the bitter almond tree, which is poisonous when raw due to its cyanogenic glycoside content but can be processed to yield useful products.
The term "bitter almond" is used to specifically identify the non-edible, poisonous variety of almond, distinguishing it from the common sweet almond. It is primarily discussed in botanical, culinary (flavoring), and medicinal contexts.
- Noun:
- The orchard contained both sweet and bitter almond trees.
- The oil extracted from bitter almonds is used in small quantities as a flavoring agent.
- Unlike sweet almonds, raw bitter almonds are toxic and should not be consumed.
- In a technical/scientific context: Refers to the plant's specific botanical classification and its chemical properties.
- The study focused on the amygdalin content in bitter almond kernels.
- Bitter almond oil (noun phrase): The essential oil obtained from bitter almonds, used for flavoring and in aromatherapy.
- Amygdalin (noun): The cyanogenic glycoside compound found in bitter almonds, apricot kernels, and some other stone fruit seeds.
- Poison almond (noun): A direct synonym emphasizing its toxic nature.
- Prunus dulcis var. amara (noun): The formal botanical name.
The core meaning of "bitter almond" centers on its toxicity and distinct chemical composition compared to the sweet almond. Its value lies not in direct consumption but in the processed derivatives (like oil) used for flavoring and historical medicinal applications.
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almond trees having white blossoms and poisonous nuts yielding an oil used for flavoring and for medicinal purposes
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