Almond Bitter

Description

The fruits from Prunus dulcis var. Amara are always bitter, as are the kernels from other species of genus Prunus, such as apricot, peach, and cherry (although to a lesser extent).

Etymology

The word “almond” comes from Old French almande or alemande, Late Latin *amandula, *amindula, derived from amygdala from the Ancient Greek ἀμυγδάλη (amygdálē) (cf. amygdala, an almond-shaped portion of the brain). 

The almond symbolizes divine favor, approval, and purity. The nut is concealed within an outer skin, bringing the idea of the essence hidden within things of little apparent importance.

Usage

Historically, almond oil has been used for its numerous health and beauty benefits in ancient Chinese, Ayurvedic and Greco-Persian schools of medicine. The bitter almond oil contains three primary components, benzaldehyde, amygdalin and hydrogen cyanide, limiting its uses to external applications. 

The Bitter variety is derived from the bitter almonds of the plant known as Prunus dulcis, var. Amara, which produces pink flowers. These almonds are broad and short in shape and contain a compound called amygdalin. When wild bitter almond is crushed, chewed, or processed, the amygdalin turns into a toxic liquid commonly known as cyanide; bitter almond oil, considered an essential oil, retains medicinal properties and benefits that make it safe for external application.

Bitter almond oil is used for a number of health benefits. It is useful for muscle spasms, bacterial infections, fungal infections, aches and pains, digestive problems, and coughs. Its versatility stems from its powerful vermifuge, febrifuge, bactericide, germicide, fungicide, sedative, anesthetic, aperient, diuretic, antitoxic, anticarcinogenic, and antispasmodic properties.

Note that bitter almond oil is for external use only and not for ingestion.

Note

Safe for external usage only