Almond oil is prepared by crushing almonds and retains all the goodness of almonds. Therefore it can be used for medicinal and beauty purposes. Also it can be used for salad dressings etc. On the other hand, almond extract is prepared by a chemical process just to retain the flavour and fragrance of almonds. It is mainly used for baking.
Almond extract is derived from the oil of bitter almonds, which are the seeds of the almond tree.
Almond extract is just a flavoring, you can substitute any other flavor for it. This of course changes what you are making. Vanilla would be a common substitute or Rum depending on what the recipe is.
There are different types of almond flavorings: 'Pure' almond extract is made from the oil of bitter almond and alcohol. 'Natural' almond extract also contains cassia bark essence. Imitation almond extract is made from water, alcohol (32%), and benzaldehyde. If you have a nut allergy, always read the ingredient on the label of the product.
It is a flavoring produced by combining bitter-almond oil with ethyl alcohol. The flavor is very intense, so the extract should be used with care.
Found at:Most almond extract doesn't come from almonds. Most commercial "pure almond extracts" are actually made from the kernels of peach or apricot pits. These kernels have the same flavor compounds as almond oil but they are less expensive to obtain and process. Similar compounds can be derived synthetically in labs or from cassia (a plant with a flavor similar to cinnamon). ... The compounds released from peach and apricot pits are bioidentical to those in almond. . . .
Essential oils are made by distillation process. Extracts can be extracted by pressuring plants.
it is a freakish oil loser
Yes, as long as you make sure there is a carrier oil in the salt mixture. Good carrier oils are jojoba oil, almond oil, avocado oil, olive oil, etc.
The oil is much more potent and should be used sparingly. Extracts are made with alcohol and are therefore already diluted. If a recipe calls for 1 teaspoon extract you should only use 1/4 teaspoon of the oil.
It seems imitation almond extract usually contains: water, alcohol (25%-40%), and a flavoring bitter almonds. A drop can kill someone with a nut allergy. Also, bitter almonds are poisinous in a small quantity due to the cyanide. Although all almonds and other seeds from similar plants (pits of peaches and apricots for example) contain cyanide, the extract has high concentrations of it. It is ok to use a few drops in a batch of dough, but if you are taking sips of this because you want a little buzz, you are in big trouble.
Almond oil in Yoruba is "owo oyin ira."
Sweet almond oil is derived from the seeds of the Prunus amygdalus dulcis tree and is commonly used in cosmetics and culinary applications due to its mild flavor and nourishing properties. In contrast, bitter almond oil is extracted from the seeds of the Prunus amygdalus amara tree and contains toxic compounds, such as cyanogenic glycosides, making it unsafe for consumption. The two oils can be differentiated by their scent; sweet almond oil has a light, pleasant aroma, while bitter almond oil has a more intense, nutty scent. Always check labels to ensure you're using the appropriate oil for your intended purpose.