Botanical Name: Prunus armeniaca

Common Name:

English: Apricot
Also known as: Mashmash, Aaluka, Zard-alu,Peetaali, Khuubaani, Urumana, Aprikose, Abricot, Albaricoque, Meliaco, T'ein-mei. Amandes d'Abricot, Amygdalin, Amygdaline, Amygdaloside, Amygdalus armeniaca, Apricot Almonds, Apricot Kernel Oil, Apricot Seed, Armeniaca vulgaris, Bitter Almonds, Bitter Apricot Kernel, Chinese Almond, Graine d'Abricot, Hueso de Albaricoque, Hueso de Albaricoque de Damasco, Huile de Noyau d'Abricot, Laetrile, Laétrile, Madelonitrile, Noyau d'Abricot, Prunus armeniaca, Prunus Kernel, Vitamin B17, Vitamine B17, Xing Ren.

Origin: India

Harvested: Cultivated

Parts Used: Seed

General Information:

An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits). Usually, an apricot tree is from the species Prunus armeniaca. The single seed is enclosed in a hard, stony shell, often called a "stone".

The apricot is a small tree, 10 to12 m in height, with a trunk up to 40 cm thick and a dense, spreading canopy. The leaves are ovate, between 5 to 9 cm long and 4 to 8 cm wide, with a rounded base, a pointed tip and a finely serrated margin. The flowers are with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a drupe similar to a small peach, 1.5 to 2.5 cm diameter and may be bigger in some modern cultivars, from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth or velvety with very short hairs. Its taste can range from sweet to tar.

Today, apricot cultivation has spread to all parts of the globe with climates that support it.

Despite the great number of varieties of apricots that are grown in Armenia today, about 50, according to the Soviet botanist Nikolai Vavilov its center of origin would be the Chinese region. Other sources say that the apricot was first cultivated in India in about 3000 BC.

In the 17th century, English settlers brought the apricot to the English colonies in the New World. Most of modern American production of apricots comes from the seedlings carried to the west coast. Almost all U.S. commercial production is in California, with some in Washington and Utah.

WARNING:

When consumed, Apricot seed (kernels) can cause cyanide poisoning, which can be deadly.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Bitter Apricot Seed (kernels) Whole