Pronunciation: [bˈɪtəɹ ˈɒlməndz] (IPA) 
The correct spelling of "bitter almonds" is /ˈbɪtər ˈælməndz/. The word "bitter" is spelled with two "t"s when compared to its homophone "better". "Almond" is spelled with an "l" in the middle, and the "d" at the end is silent. However, it's important to note that bitter almonds contain a toxic chemical known as cyanide, so they should not be consumed. Instead, sweet almonds should be used in cooking and baking.
Bitter almonds are a variety of almonds that possess a distinct bitter taste and aroma. They are the seeds found inside the fruit of the Prunus dulcis tree, which is commonly known as the almond tree. Bitter almonds are characterized by their brownish-red, rough outer skin, which encloses a hard inner shell. Despite their name, they are not typically consumed due to their inherent bitter flavor, which can be quite intense and unpleasant.
The primary reason for the bitter taste of these almonds is the presence of a natural compound known as amygdalin. When ingested, amygdalin can be hydrolyzed into hydrogen cyanide, a toxic substance that can be harmful if consumed in large quantities. Because of this, bitter almonds are not recommended for consumption in their raw or untreated form.
However, bitter almonds do have some uses. They are occasionally utilized in very small quantities in traditional and natural medicine for their purported health benefits. Additionally, they are sometimes used as a flavoring or essence in certain culinary applications, particularly in baking and confectionery. The bitter notes of bitter almonds can add subtle nuances to dishes, creating a unique flavor profile.
Due to the potential health risks associated with their consumption, it is crucial to differentiate between bitter almonds and the commonly consumed sweet almonds, which have a mild and pleasant taste. Sweet almonds are typically processed and treated to remove any traces of amygdalin and hydrogen cyanide, ensuring their safety for consumption.
The etymology of the term "bitter almonds" can be traced back to the Old English word "biter", which means "having a harsh taste or flavor". Additionally, the term "almonds" comes from the Old French word "almande" and the Latin word "amygdala", both of which refer to the almond tree and its fruit. Therefore, "bitter almonds" refers to a specific variety of almonds that have a distinctly bitter taste when compared to the more commonly consumed sweet almonds. It is worth noting that bitter almonds contain a small amount of a compound called amygdalin, which can be toxic if consumed in large quantities.
