Cherry -vs- Almond

It is nice when one eventually finds some justification for perceptions which other people find strange. In my younger days decades ago, I would frequently sample a cake or cookie that had a distinct cherry flavor to my tongue. Upon complimenting the person who made it, they often said that there was only almond extract in the recipe, not cherry. This was often revealed with a measure of disbelief on their part and a comment about my malfunctioning tastebuds.

^{_{image source: Julieta Mascarella on Unsplash.com}}

The justification came about in an indirect way. I happened to be watching a cooking show on television via the PBS (Public Broadcasting Service) network. Among the dishes they were making was a clafoutis (prounounced: klafoutee, the ending 's' is silent) — a dessert of French origin^[4], of which I'd never heard. As usual, I had to do my own online research about it. The traditional clafoutis originated in the Limousin region of France and is made with cherries. Not only is the flesh of the cherry fruits used, but also the "nut-like kernels in the stones."  ^[4]

Cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond extract. They also contain a small amount of amygdalin, a cyanogenic glycoside - a compound potentially capable of releasing cyanide if consumed, but non-toxic in small quantities. ^[2][4]

So, boom! 💥 There actually is a possible logical explanation of the bridging of cherry and almond flavors, and perhaps my tongue is somewhat more sensitive to the presence of benzaldehyde than some other people's tongues!

Naturally-occurring enzymes in the human body act upon benzaldehyde and the related compound amygdalin to release hydrogen cyanide. In small quantities, such as when eating a Clafoutis, there should not be any problem. But, ingesting large quantities can make one very ill, or even cause death.^[3] For this reason, caution must be taken in general not to ingest cherry kernels, apple seeds, or orange seeds. Other foods that contain amygdalin include cassava (yuca, tapioca) and bamboo shoots, although proper processing (boiling or fermenting) before subsequent cooking can remove much of the harmful compounds.^[4]

Almonds also have some amygdalin and benzaldehyde, too. In fact, the scientific name of almond trees is Prunus amygdalus, according to some botanists, and there is an almond-shaped structure within the human brain called the amygdala.^[1] Some taxonomists use the taxonomic synonym Prunus dulcis for the almond tree, and they describe two varieties: (1) Prunus dulcis var. dulcis for the "sweet almond" and (2) Prunus dulcis var. amara for the "bitter almond." The former has smaller amounts of cyanide-producing compounds and is the variety cultivated for human consumption. The latter has more dangerous levels of cyanide-producing compounds and was once used medicinally, although that practice has been discouraged because of the the toxicity of the variety.^[1]

I have always liked cherries, especially fresh ones. I've blogged before about the "sweet cherries" from Prunus avium trees, which are often available (when they're in season) in markets near me. The following photos appeared in this blog from Aug-2018, but I am reposting them here with updated Creative Commons licensing in case anyone wishes to use them.

These delightful fruits are pretty with their gorgeous, deep-red color. They are delicious, and a good source of dietary fiber as well as Vitamin-C. Besides these "sweet cherries" Prunus avium, I also love things flavored with "black cherry" (Prunus serotina), too. Again, though, the black cherry also contains benzaldehyde and amygdalin, so the kernels should not be consumed.^[6]

Thank you for wandering with me through the fascinating world of cherries and almonds as we dodge the cyanide compounds! Sounds like a great idea for a video game, eh...? 😁