I am interested because there seems to be information scattered here and there suggesting this, but offering no such instructions on just how it can be done. What I am curious of is not now to use amygdalin-containing nuts as a minor ingredient(such as to add flavor or scent), but if they can actually be eaten as food.
So far, I have read the following:
- Amygdalin, when exposed to water, releases hydrogen cyanide.
- Exposure to heat denatures either amygdalin or enzymes in the nut that allow it to hydrolyze.
If those things are true, wouldn't there be any information on making bitter almonds safe to eat? I can find nobody describing(better yet illustrating) a process to leach the almonds, yet it seems hypothetically possible.