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Sweet Almond Oil: Almonds Pressed Cold
Sweet almonds are almost half oil (44–55 %), and a press gets it out without heat (Ure, 1839; Thorpe, 1912). The oil is pale yellow, mild and nearly odourless. Use sweet almonds only: bitter almonds make prussic acid.
The picture: almonds in the shell, cracked, shelled and blanched (Wikimedia Commons, CC BY-SA 4.0).
Utangiye
A few hours
Amabwiriza
1
1
Shell sweet almonds
Shell sweet almonds
Crack the shells and take out the kernels. Use sweet almonds only; bitter ones contain a substance that gives prussic acid.
Ibikoresho by'iyi ntambwe:
Amande2 kgIbikoresho bikenewe:
Igikoresho kimena imbuto zikomeye2
2
Press cold
Press cold
Press the kernels in the screw press, without heating, and catch the oil.
Ibikoresho bikenewe:
Imashini ya sikuru ikanda amavuta ikoreshwa n'intoki
Icupa ry'Ikirahure3
3
Bottle it
Bottle it
Bottle the oil. It should be pale yellow, mild and almost without smell.
Ibikoresho bikenewe:
Amacupa y'ikirahuri afite ibipfundikizoIbikoresho bikenewe
4- Umwanya
Iki gishushanyo gikora
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