- Apr 3 5:18 AMThe 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'.
--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
> 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
> 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,
> --- 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
> > for Persicot.
> > wal
> > --- In Distillers@yahoogroups.com, "loulenz2002" <loulenz2002@>
> > >
> > > 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
> > > for making an amaretto or almond liquer, or only dried. Thanks,
> > >
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