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42069Re: Amaretto

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  • waljaco
    Apr 3 5:18 AM
      The subject of HCN in prunus sp. has been dealt with. It is a question
      of quantity. To my knowledge no one has died from 18th century recipes
      that use prunus sp. kernels. If worried, use bitter almond essence
      which has been 'cleaned up'.
      wal
      --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
      wrote:
      >
      > Wal,
      >
      > I would be careful suggesting usuing peach or apricot kernels for
      > maceration purposes:
      >
      > "The kernel inside the peach pit contains cyanide.
      > Other fruits containing cyanide in their pits are apricots,
      > cherries, nectarines, plums and even apple seeds.
      >
      > If you are juicing or cooking fruit it's best to remove the seed
      > pockets from apples and the pits of other fruits beforehand.
      >
      > The body defends itself naturally against small amounts
      > of cyanide but better to be safe than sorry.
      >
      > I would definitely remove all seeds and pits before consuming the
      > fruit."
      >
      > While cherry seeds are used in making various cherry liquors, dont
      > think they contain as much as peach or apricot stones do.
      >
      > I have even heard of a guy dying on his birthday by eating too many
      > apple seeds for a bet or something.
      >
      > Vino es Veritas,
      > Jim.
      >
      >
      > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
      > >
      > > You need bitter almonds (amaro means bitter in Italian). Apricot
      > > kernels make a suitable substitute. You can also use peach kernels
      > as
      > > for Persicot.
      > > wal
      > > --- In Distillers@yahoogroups.com, "loulenz2002" <loulenz2002@>
      > wrote:
      > > >
      > > > So my friend down the street has alomond trees, and they are
      > ready. I
      > > > was wondering if anyone knows whether they need to be toasted
      > first
      > > > for making an amaretto or almond liquer, or only dried. Thanks,
      > Lou
      > > >
      > >
      >
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