Organic Apricot Kernels are the raw seeds found inside the pits of apricot fruits. They have an appearance and taste similar to that of almonds. Some people think they have a more pronounced almond flavor than almonds have. The extract of apricot kernels is often used to supplement the taste profile of almond flavored products.
We are excited to offer these wildcrafted nutritious delicacies, hand harvested from wild apricot trees growing on the unspoiled mountain slopes of Uzbekistan. Our Organic Apricot Seeds are hand cracked and the kernels slowly sun-dried in a traditional process. No pesticides, herbicides or non-organic fertilizer are ever used in producing this product. The finished apricot kernels are CO2 pressurized and laser sorted to ensure purity.
Superedibles' Wildcrafted Organic Apricot Kernels contain vitamin B1, magnesium, and iron. Vitamin B17 is also known as laetrile and amygdalin is found in very small amounts. Greater amounts can be found in the Organic Bitter Apricot Kernels we offer.
Amygdalin is believed to reduce pain associated with arthritis, lower blood pressure and support healthy immune function. It has been suggested that vitamin B17 can reduce the risk of and possibly even treat cancer.
WARNING: Apricot seeds may be toxic; very low quantities may cause a reaction. Keep out of the reach of children and pets. Consult with a physician if pregnant or nursing.
- Nutritious and Versatile Food with Many Suggested Benefits
- Great Taste
- Vitamin B17
- Vitamin B15
- Gluten Free
IMPORTANT: No statements on this web site have been evaluated by the Food and Drug Administration. No product or information on this web site is intended to diagnose, treat, cure, or prevent any disease.
Storage and Consumption
- How Long Does Apricot Kernels Last?
- Apricot kernels if stored properly will last up to 2 years.
- How To Best Store Apricot Kernels?
- It is best to store apricot kernels in an airtight container or zip lock bag in the refrigerator. Similar to other seeds and nuts, extended exposure to heat, moisture, and light contribute to the speed at which the kernels go rancid.