One kernel of bitter almond yields about one milligram of hydrocyanic acid. It should be noted that bitter almonds can only develop their aroma if both water and the necessary enzymes are present. This does not apply to Californian almonds, which can be regarded totally destitute of amygdalin. Principally, sweet and bitter almonds are very different products and can never substitute each other. Today, the most important producers for the European market are Spain and Italy.
Californian almonds are of increasing importance.
Some Indian desserts also contain almonds, e.g. badaami kheer , an almond pudding flavoured with saffron . This confection is basically an intensively kneaded mixture of ground almonds, sugar and aromatic essences, frequently rose water. Almond essence is well-suited to flavour cookies, cakes and marzipan. Since it is very strong, care must be taken not to overdose. If not available, kernels of peach or apricot can also be tried.