Bitter Apricot Kernels

Prunus armeniaca, the species of bitter apricot tree, sheds its foliage during the autumn season. It flourishes at an altitude of 1,200 to 3,000 meters in Nepal’s Himalayas, particularly in the regions of Jumla, Humla,Dolpa, Manang, and Mustang, where the climate is moderate and tranquil. Ascending to a height of 8 to 12 meters, the tree boasts a broad, spreading crown. The ovate leaves and aromatic white or light pink blossoms of this plant are visually appealing, despite the fact that the small, golden-yellow fruits are the primary attraction.

Kernels reside within the fruits’ rigid casings. There is an abundance of oil and a tart flavor in the seeds. These kernels, long used in cooking oils, skin care products, and medication, contain a significant amount of amygdalin (vitamin B17). For the native enterprises and cultures of Nepal, the plant is of paramount importance.

Local communities typically collect fully developed sour apricots in the summer and early autumn, or from June to September. Local communities meticulously hand-pick the crops to avoid harming the trees and products. This prudent strategy ensures the tree’s vitality and the preservation of the ecosystem for future generations. After collecting the fruits, we dry them in the sun and extract the cores by splitting off the tough casings.

Handpicking unripe apricots not only maintains the quality of the kernel but also allows producers to implement sustainable practices. Mountain communities in Nepal continue to depend on traditional horticulture as a substantial source of income and a means of survival. Furthermore, the organic cultivation of Nepalese bitter apricot kernels enhances their environmental tolerance and health benefits.