Raw almonds can sometimes possess a distinct bitter taste. This bitter taste comes from amygdalin, a chemical compound within the nut that defends the nut from being eaten in the wild. This natural compound serves as a protective mechanism for the almond tree.
Understanding Amygdalin and Bitterness
The presence of bitterness in raw almonds is directly linked to the compound amygdalin. Found in higher concentrations in certain varieties, particularly "bitter almonds" (as opposed to the "sweet almonds" commonly sold), amygdalin is a plant defense mechanism. Its primary role is to deter pests and animals from consuming the nuts before they are mature.
The Role of Amygdalin as a Defense
Amygdalin acts as a potent natural defense. The compound itself isn't directly bitter, but its breakdown products are responsible for both the strong flavor and the toxicity. When the nut tissue is damaged (e.g., by chewing), amygdalin comes into contact with enzymes that cause it to break down.
Breakdown Products of Amygdalin
As described in the reference, amygdalin has an interesting property when exposed to moisture:
- Amygdalin divides into two parts when exposed to moisture:
- An intense almond flavor that is actually edible.
- Hydrocyanic acid (also known as hydrogen cyanide), which makes the nuts deadly in sufficient quantities.
It is the release of this hydrocyanic acid that contributes significantly to the bitter taste and is responsible for the toxicity associated with bitter almonds. Sweet almonds contain only trace amounts of amygdalin, which is why they lack this bitterness and are safe to eat raw in typical quantities.
Key Takeaways on Bitter Almonds
- The bitterness is due to the presence of amygdalin.
- Amygdalin is a natural defense mechanism in the almond nut.
- When the nut is processed or chewed (exposed to moisture), amygdalin breaks down.
- This breakdown releases both edible almond flavor and toxic hydrocyanic acid.
- Hydrocyanic acid is responsible for the strong bitter taste and toxicity.
Therefore, while sweet almonds are widely consumed, raw bitter almonds are not typically eaten due to their intense bitterness and potential toxicity from hydrocyanin acid.
