bitter almond flavoring has a substitute in fresh peach leaves which have a smell and taste of bitter almond.
Its related species, the bitter almond, yields almond oil and hydrocyanic acid, both important drugs.
There are numerous varieties of this species, but the two chief kinds are the bitter almond and the sweet almond.
Pour upon three egg-whites beaten very stiff, flavor with vanilla or bitter almond, and spread between layers.
The volatile oil of almonds is obtained by distilling the marc or bitter almond cake, along with water.
Nitro-benzene has been used as an adulterant of bitter almond oil, but the detection is easy (see “Foods,” p. 551).
A heavy odor, like bitter almond, creeps from the white bell-shaped blossoms of the daturas, and makes me feel sick and faint.
The kernels of the bitter almond also yield it by distillation, mixed with an essential oil.
When they wanted the bitter almond to bear sweet almonds, they took counsel of Theophrastus and drove iron nails into the roots.
Going home that night Mary felt that truly the “day was a bitter almond.”
c.1300, from Old French almande, amande, from Vulgar Latin *amendla, *amandula, from Latin amygdala (plural), from Greek amygdalos "an almond tree," of unknown origin, perhaps a Semitic word. Altered in Medieval Latin by influence of amandus "loveable," and acquiring in French an excrescent -l- perhaps from Spanish almendra "almond," which got it via confusion with the Arabic definite article al-, which formed the beginnings of many Spanish words. Applied to eyes shaped like almonds, especially of certain Asiatic peoples, from 1870.