Apricot Kernel
The almond (Prunus dulcis, syn. Prunus amygdalus, Amygdalus communis, Amygdalus dulcis) (or badam in Indian English, from Persian: بادام) is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached). Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
Apricot kernel Pairs With:
Apricot kernel Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Apricot kernels have a bitter flavor profile due to the presence of amygdalin, a compound that releases cyanide when metabolized. |
| Texture | Firmness | Apricot kernels are firm in texture, providing a crunch when bitten into. |
| Nutritional Value | Phytochemicals | Apricot kernels contain various phytochemicals, including amygdalin, which has been studied for its potential health benefits. |
| Chemical Composition | Enzymatic Activity | Apricot kernels contain enzymes that may play a role in various biochemical reactions within the seed. |
| Cooking Behavior | Heat Conductivity | Apricot kernels have a low heat conductivity, making them suitable for roasting or toasting at low temperatures. |
| Color | Natural Pigments | Apricot kernels may contain natural pigments that give them a distinct color, such as shades of brown or beige. |
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