Processing
Our bitter apricot kernels are from apricot trees organically grown in Pakistan. After harvest of the fruit, the stones are taken out, the kernels extracted and then dried. The kernels have a firm, crunchy texture and a fresh, bitter taste.
Field Production of the apricot is restricted by the specific growing conditions it requires. The apricot is native to regions with a continental climate type, characterised by extremes of temperature: cold winters and hot summers. A spring free from frost is particularly important as the apricot trees flower early and are vulnerable to frost. Turkey, Iran, and Pakistan are key global producers of apricots. Nutrition
Typical of many seeds and nuts, bitter apricot kernels are rich in protein, fat and fibre. The fat is predominantly mono-unsaturated, thought to offer health benefits (including lowering of cholesterol) when substituted in the diet for saturated fats. The kernels share similar flavour compounds to almonds; in Germany, apricot and peach kernels are used to make persipan, a version of marzipan. Important informatation: Amygdalin
Bitter apricot kernels contain amygdalin, also known as laetrile or Vitamin B17 (although it is not a recognised vitamin).

When eaten, the amygdalin in the bitter apricot kernel can produce cyanide. This is not unique to apricots; the seeds and stones of other fruits such as cherries, plums, peaches and apples also have this property. The Food Standards Agency has recommended a safe intake level of one to two bitter apricot kernels a day.

We recommends to all customers that this intake level is not exceeded.

Country of Origin: Pakistan