Bitter apricot kernels have been used in ancient Asian Medicine for centuries. Prized as an important superseed by the legendary Hunza people who were known for their health and longevity, these "apricot almonds" or "bitter almonds" were traditionally used in their daily diet. The strong bitter taste is due to a compound in the kernels known as amygdalin or Vitamin B17. Organic Traditions Bitter Apricot Kernels are manually harvested from pristine, pesticide free apricot groves and sun-dried. The dry kernel is broken and the small "almond" is removed. The kernels can be chewed or ground and sprinkled onto food or added to a juice or smoothie.
Do not consume more than 2-3 kernels per day. Keep out of reach of children. Pregnant and nursing women should not consume apricot kernels. Eating too many apricot kernels may cause cyanide poisoning.