Bitter apricot kernel

The bitter apricot kernel, a small flat almond-shaped seed, sold at retail in peeled, blanched form. Used in small measure alongside a larger share of sweet kernels, it contributes an intense marzipan-like aroma to clearing soups; it must always be thoroughly boiled and is never eaten raw.

TCM properties

Nature · warming　Flavour · bitter　Meridians · lung、large intestine

Traditional food therapy

In Cantonese food therapy a few well-boiled kernels are traditionally added to moisten the intestines, direct qi downward and ease cough, wheeze and phlegm, always balanced by a larger share of sweet apricot kernels.

Cautions: read first

• Safety criticalContains cyanogenic glycoside (amygdalin). Eaten raw it can cause cyanide poisoning, which in serious cases can be fatal.
• It must be boiled thoroughly, 10 minutes or more, to drive off the toxin
• Adult limit is about 3 to 10 g at a time
• Use with care if you are pregnant, for infants and young children, for anyone with a cold weak stomach and gut, and for anyone prone to allergies
• When paired with 南杏 (sweet apricot kernel), the rule is more sweet than bitter, at least 4 parts sweet to 1 part bitter

Preparation

Soak them and slip off the skins, then boil them thoroughly. Never eat them raw or as a snack.

Origin

North China (the apricot districts of Hebei, Shanxi and Inner Mongolia). AU retail sells only the peeled, processed kernel; raw bitter kernels are restricted under FSANZ

Availability in Australia

Easy to find

Pairs well with