Almonds have a characteristic aroma which originates from very toxic compound - hydrogen cyanide which is a product of enzymatic conversion of amygdalin and prunasin. Bitter almonds contain much larger amount of hydrogen cyanide, which is why sweet almonds are usually consumed since they contain harmless amount of the compound.
Almonds have a characteristic aroma which originates from very toxic compound - hydrogen cyanide which is a product of enzymatic conversion of amygdalin and prunasin. Bitter almonds contain much larger amount of hydrogen cyanide, which is why sweet almonds are usually consumed since they contain harmless amount of the compound.