John Myers
No, only bitter almonds contain a precursor of the toxic hydrocyanic acid and must therefore be cooked before consumption. Sweet almonds do not contain hydrocyanic acid and can be eaten raw.
In most cases, however, bitter almonds are not used for consumption, but for the production of flavorings. Untreated bitter almonds contain about 3 to 5 percent amygdalin. Hydrocyanic acid, among other things, is produced from this substance during the digestion process. Depending on body weight, 50 to 60 bitter almonds lead to fatal poisoning with hydrocyanic acid in adults. For children, 5 to 10 bitter almonds are enough. Hydrocyanic acid released during the industrial processing of bitter almonds is removed.
Sweet almonds, on the other hand, can be eaten untreated without hesitation. Shelled, they are served as a snack or as part of nut mixes and are used in pastries and confectionery. Marzipan and almond nougat are also made from sweet almonds.
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