Apricot Kernels

Apricot kernels are the seeds found inside the pit of an apricot. After the apricot fruit is harvested, the pit is cracked open to extract the kernel. These kernels have a distinct, slightly bitter flavour.

Apricot kernels are often used to impart a distinct almond-like flavour, particularly in baked goods such as amaretti biscuits and gingerbread. They can also be found in some confectionery and desserts, adding a unique taste profile.

Apricot kernels contain compounds called cyanogenic glycosides, which can release cyanide when consumed. While small amounts are used for flavouring, the Food Standards Agency (FSA) advises against eating large quantities of raw apricot kernels due to the risk of cyanide poisoning. EFSA has evaluated cyanogenic glycosides and their safety has been considered in the context of food ingredients. Evidence regarding the health effects of consuming apricot kernels is mixed, with some traditional uses but also significant safety concerns at higher intakes.