Badam and Khubani:
Almonds and Apricot Kernels ~ for This Week’s Indian Kitchen
Apricot kernels are often called poor man’s badam (almonds) in Bharat. They look like miniature almonds and taste equally delicious. But unlike almonds, the shelf life of apricot kernels is short, they go rancid fast so it’s better to have a taste before buying. Sweet tasting version of this versatile nut is available in natural/health food stores here. Apricot kernels are great for snacking and cooking. Can be used whole, sliced, silvered or ground into a paste (to prepare burfi/halwa like sweet).
Good to be back here. Informative post Indira.Happy Holidays!
Comment by Dee — May 27, 2007 @ 9:11 pm
Thanks Dee. Happy holiday weekend to you and family.
Comment by Indira — May 27, 2007 @ 9:29 pm
I am so surprised to see this post, because only a few hours ago, I was describing apricot kernels to V and saying, they are like miniature almonds. I associate these with my late grandfather…when I was little, he would give me 2-3 dried apricots to snack on, and then help me crack open the seed with a pestle and salvage the kernel. It was a delicious ritual.
Comment by Nupur — May 28, 2007 @ 4:15 am
Hi Indira,I have never seen apricot kernels..will look for it now in my local health food shop.Never knew almonds and these would be so similar except for their soze.Hats off to you for coming up with very unique and informative posts.
Comment by Vini K — May 28, 2007 @ 5:11 am
Hi Indira.. This is a really good section for people like me who are not exposed to rareties like these. Kudos on the effort.
Comment by Meena — May 28, 2007 @ 8:46 am
Apricot kernels bring back memories of my childhood summers! My grandmother usually offered the gods a mixture of nuts (cashews, peanuts, almonds, and chopped walnuts) and dried fruit (raisins, apricots, figs) when she said her prayers every morning. All of us kids would never stray far at prayer time, because we knew a blessed and yummy snack was coming up shortly! We would crack the tough shells inside the apricots with our teeth to get at the kernels. Now I don’t dare use my teeth! I use a pestle 🙂
Unfortunately, dried apricots are not a poor man’s fruit, at least not in Mumbai — in Feb ’07, I bought some as a gift, @ Rs. 600/kilo ($6.75 per lb). I’m not sure whether fresh apricots are expensive, though — the season is round the corner!
Comment by Uma — May 28, 2007 @ 8:47 am
Nupur, what a happy coincidence!:)
You don’t know how relieved I felt reading your comment. I was fully prepared to deal with, “apricot kernels, what, how? these are not Indian ingredients, because I’ve never seen them before in India” type of tantrum outbursts for this post.
Hi Vini K and Meena, glad that you found this post useful. Thanks.
Uma: I loved reading about you grandma memory. Good times.:)
I guess the high price is the effect of health craze and global trading. Our middle class in India are craving for cheese doodles, here the current trend is find the exotic ingredients. All the good things in the world are making a beeline at local shops to serve Americans huge appetite. Low prices here, impossible to even find these good old ingredients in countries like ours. The good life.
Comment by Indira — May 28, 2007 @ 9:33 pm
Wow, I think it’s a really bad idea to promote apricot kernels, especially raw: http://www.foodnavigator.com/news/ng.asp?id=67120-apricot-cyanide-flavourings
Google for “apricot cynanide” and you’ll find a lot more information.
Comment by Joe Grossberg — May 29, 2007 @ 6:03 am
Dang; the double-comment thing again. Spam Karma isn’t working right. 🙁
Comment by Joe Grossberg — May 29, 2007 @ 6:07 am
I just harvested my first crop of homegrown apricots. I’ve been saving the seeds ever since I overheard someone talking about apricot seeds, but I know nothing of their safe and proper preparation. What would you suggest?
Comment by Spidra Webster — July 7, 2007 @ 4:14 pm
I remember seeing this in your blog some time ago -I searched for it today-because I make this sweet Kubani-Ka-Meetha a Hyderabad speciality with soaked up dry apricots. I usually cook 1 pound or more of it.
Always its a rush in the last minute to cut open so many kernels whose seeds, I use to garnish this rich dessert. Today I remebered seeing this on your blog- noted names-rushed to the nearest whole foods to get them. This saves me almost 2 hours in my very busy schedule. Thank you very much for this post
Comment by indu — December 5, 2007 @ 3:33 pm
Dear Sir,
i need apricot seeds. can you pls let me know what will be the cost per kg.
thanks
nancy dias
Comment by nancy — September 26, 2014 @ 2:09 am