Benzaldehyde is the essence of bitter almonds (Prunus Amygdalus var. Amara), which unlike sweet almonds (Prunus Amygdalus var. Dulcis) contain hydrogen cyanide, a potentially lethal toxin. It is a fragrant volatile molecule and a by-product of cyanide production. Pure almond extract is pure Benzaldehyde, without the cyanide. It is used in the making of marzipan, maraschino cherries, amaretto liqueur, and amaretti biscuits and occurs naturally in the fruits, leaves, flowers and bark of stone fruits. It is the eminent aroma compound in the complex flavor of peaches, apricots, and cherries. The highest concentrations can be found in the kernels of these fruits, which must be heated in order to destroy the toxin. Benzaldehyde is also present in beer (216 ppm), apple juice (294 ppm), roasted coffee (2008 ppm), tomato (8501 ppm), and white bread (40903 ppm). [ppm=parts per million]
The leaves of the peach tree, when very young, taste of Benzaldehyde. As they mature, they take on an unpleasant acrid pungency. It took me several growing seasons to figure this out. This year, I got it right.
The only reason that I know this is because I have a habit of tasting plants as they grow–not just the familiar parts– all parts: flowers, leaves, roots, bark. I do this out of curiosity, not hunger, though it feeds my sense of discovery.
All plants are fair game–be they weeds, shrubs, flowers, or trees–if they are not harmful and taste good, then they have culinary potential. I rely on my knowledge of plants to steer me away from the toxic ones but I sometimes think that if I should die an untimely death, it could be attributed to having put something in my mouth that had no business being there in the first place. I could think of worse ways to go.
The leaves of the peach tree, when very young, taste of Benzaldehyde. As they mature, they take on an unpleasant acrid pungency. It took me several growing seasons to figure this out. This year, I got it right.
The only reason that I know this is because I have a habit of tasting plants as they grow–not just the familiar parts– all parts: flowers, leaves, roots, bark. I do this out of curiosity, not hunger, though it feeds my sense of discovery.
All plants are fair game–be they weeds, shrubs, flowers, or trees–if they are not harmful and taste good, then they have culinary potential. I rely on my knowledge of plants to steer me away from the toxic ones but I sometimes think that if I should die an untimely death, it could be attributed to having put something in my mouth that had no business being there in the first place. I could think of worse ways to go.
I also wanted to tell you about the fun I'm having making molds from silicone, but let me just say… get some. Trust me.
Playing with Fire and Water 
I love the idea of a foutain from which fluid gel flows! Did you use a home made silicone mold or did you just scoop out from a normal straigth edge mold?
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I love that you taste all parts of a plant. I’m going to have to try that too. I tried the inner seed of a cherry pit the other day based on info from Eggbeater, now I’ll have to try bark! Very inspiring. I have been lurking here a lot, and enjoy all your posts.
I thought I would de-lurk to give you a “Blogging with a Purpose” award. 🙂
See http://www.whiskblog.com/2008/06/blogging-with-purpose-award.html for more info.
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Martin- I made this mold specifically to illustrate the flow-and-hold property of fluid gel. There were no timing issues with taking this photo or serving the dish–after the gel flowed to the lower level, it remained suspended on a dead vertical.
Shari- thanks for the honor and for coming out. A tip for tasting bark: steep it like tea to extract flavor. The bark itself is not pleasant to chew on.
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I appreciate this post… as well as your blog. I am not nearly the culinary expert you seem to be, but as a biologist/chemist/teacher I love your approach to food.
Keep up the good work!
😉
Sean
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