Is bitter better, or is sweetness greatness?

Warning message

The government have banned the sale of apricot kernels in their raw state. The effective date for this ban will be 14th Jan at this stage. Curiously there is no ban on any of the other raw foods which also contain very similar quantities of the same compounds we are all looking for in the apricot kernel...... We are currently looking at new sources which will continue supporting our needs in the foods we need to eat. As we have no more stones for cracking, and current stocks are low, we are keeping orders to one 100 and 250 gram pack per sale, this to ensure an even dispersal to our customers, and until we can offer a satisfactory substitute or the ban comes into effect. Please keep checking back at this site for updates on new products to replace our beloved apricot kernels.

A common misconception around kernels is that a fixed number of kernels is just that, fixed. This is not typically the case. Different varieties of kernels contain different amounts of amygdalin, and every person has different abilities to process amygdalin.

So how to know how good your kernels are?

The best and easiest way without having a lab in your back yard is to determine how bitter the kernel is. Bitter kernels will have higher concentrations of amygdalin. For further reading, check out the following post where we have paraphrased this information from: http://apricot-kernels.blogspot.co.nz/2010/11/apricot-kernels-which-shou...

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