Apricot seed is the small kernel enclosed within the wood-like pit at the center of the apricot fruit. The apricot tree carries the botanical name Prunus armeniaca. It is a drupe, meaning stone-fruit, and a close relative of the peach. Both are very similar in appearance and qualities. The apricot is also sometimes called apricock or Armeniaca vulgaris. Like the plum, both peaches and apricots are distantly related to the rose and are classified as members of the Rosacaeae family.
General Use
Because the oil from the apricot seed is far less expensive than oil of almond, confectioners use it in place of bitter almond oil for flavoring sweets and as a culinary seasoning. A liqueur manufactured in France is made from apricot seed and is called Eau de Noyaux. Apricot oil is also used extensively in the manufacture of cosmetics, often being fraudulently added to almond oil. It has skin softening properties and is often used in making soaps, hand creams, cold cream, and perfume preparations.
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