Apricot

Species (Family)
Prunus armeniaca L. (Rosaceae)

Synonyms(s)
None


Part(s) Used
Kernel (seed), expressed oil

Food Use
Apricot fruit is commonly eaten. Apricot is listed by the Council of Europe as a natural source of food flavouring (category N1 and N2). These categories limit the total amount of hydrocyanic acid permitted in the final product to 1mg/kg. Exceptions to this are 25mg/kg for confectionery, 50mg/kg for marzipan and 5mg/kg for fruit juices. In the USA, apricot kernel extract is listed as GRAS (Generally Recognised As Safe).



Herbal User
Traditionally, the oil has been incorporated into cosmetic and perfumery products such as soaps and creams.


Dosage
None documented. Traditionally, apricot kernels have not been utilised as a herbal remedy.

Pics of Apricot