The Difference Between a Bitter and Sweet Almond

• The bitter almond has distinct differences to the sweet almond, besides taste. The bitter almond contains traces of prussic or hydrocyanic acid in its raw state, which can be lethal to animals and humans. The toxicity of the poison is destroyed by heat and processing. The sale of raw bitter almonds is prohibited in the United States. Seven to 10 unprocessed bitter almonds can be lethal to a human, according to "Encyclopedia Brittanica."

Processing

• Bitter almonds are boiled or baked, which drains out most of the hydrocyanic acid. Once cooked, there is no need to fear any harmful effects from eating these almonds. Usually the oil is extracted from the bitter almond and used to make almond butter, flavored liqueurs or almond extracts. The bitter almond has a stronger almond scent, which is why it is often used to make almond soaps, lotions or fragrances.

Appearance

• Bitter and non-bitter almonds are similar in appearance. They both have brown skin and off-white colored insides. Bitter almonds are usually smaller and more pointed than sweet almonds. They also have an astringent and bitter flavor.

Storing

• Products containing bitter almonds are usually perishable because of the high unsaturated fat content. Store your almond products in a cool, dry place, away from heat. In addition, avoiding prolonged exposure to direct sunlight. If you want to extend your almonds' shelf life, keep them in vacuum-sealed containers or freeze them in airtight bags.