Have to say, the processing videos of foraged components that would otherwise be waste are among my favorite videos of yours because it always opens up opportunities I never would've even considered. I didn't even know you could eat the stones from fruits!
Its one of the most powerful anti cancer agents ever - the nut inside any stone fruit. Also the seeds of apples and pears - contains laeterile that the evil pharma lobby has banned! super powerful anti carcinogen!
Hey thanks. I've been meaning to make a video to explain why the videos are here. Every video is meant to support a post, and it really helps me out when you visit my site. Appreciate you checking it out, and yeah I'd been sitting on it for a few years.
Does heat eliminate cyanide compounds present in stone fruit pits? OR Is soaking enough to eliminate the toxic effects? I have heard that toasting the prunus seeds makes them safe(er). In central asia and the far east bitter apricot is used to make cooking oil by first boiling or roasting. And I believe the French use bitter almonds, but I don't know the French process. On the other hand sloe gin doesn't heat the sloes at all just soaking them in gin. The same question for elderberries, I only use the juice of Sambucus canadensis as it is easiest just to strain out the seeds, but have read that native americans added the whole fruits to pemmican. Sorry for the verbosity of my questions but am Curious about your thoughts. Thank you for the recipes, love your work.
Yes heat eliminates amygdalin and makes it safe. This is why I dry them in a dehydrator after cracking. This is explained in via 3 examples of how wild cherries are consumed whole in the Middle East, Russia, and with Great Plains indigenous tribes in the second link in the post in my article on cherry pits.
That needs clarification. It’s traditionally made with bitter almonds, which are banned in the U.S. and Europe. Now it’s made with commercial extracts of Benzaldehyde. Some people have become confused and there’s recipes out there calling for sweet almonds, which simply doesn’t work. This is explained in my post.
as with cherry pits, should they not be heated to eliminate the toxins? Is drying them enough? I tried your recipe for the wild cherry pit liqueur - it is awesome.
Good question. No I usually sweeten it. I don’t have science to back it up but a sweetener, even in small amounts seems to help stabilize the aroma. I suspect it’s why commercial vanilla extract is usually a little sweet.
@@foragerchef4141 interesting- I know glycerine helps prevent precipitation in alcohol tinctures so maybe sugar syrup has some similar function. This is making me think about re-formulating my homemade vanilla extract....
@@piamariarossi9650 please read my article here this will help. It’s important to note that drying them denatures the glycoside compounds a bit. foragerchef.com/eating-the-whole-cherry/
Have to say, the processing videos of foraged components that would otherwise be waste are among my favorite videos of yours because it always opens up opportunities I never would've even considered. I didn't even know you could eat the stones from fruits!
Agreed. Thanks!
Its one of the most powerful anti cancer agents ever - the nut inside any stone fruit. Also the seeds of apples and pears - contains laeterile that the evil pharma lobby has banned! super powerful anti carcinogen!
Solid article on your website with this one. The Siberian Cherry Cake looks amazing. Thanks for doing the research on historical uses of wild cherry
Hey thanks. I've been meaning to make a video to explain why the videos are here. Every video is meant to support a post, and it really helps me out when you visit my site. Appreciate you checking it out, and yeah I'd been sitting on it for a few years.
Great info, just what I was looking for.
Does heat eliminate cyanide compounds present in stone fruit pits? OR Is soaking enough to eliminate the toxic effects? I have heard that toasting the prunus seeds makes them safe(er). In central asia and the far east bitter apricot is used to make cooking oil by first boiling or roasting. And I believe the French use bitter almonds, but I don't know the French process. On the other hand sloe gin doesn't heat the sloes at all just soaking them in gin. The same question for elderberries, I only use the juice of Sambucus canadensis as it is easiest just to strain out the seeds, but have read that native americans added the whole fruits to pemmican.
Sorry for the verbosity of my questions but am Curious about your thoughts.
Thank you for the recipes, love your work.
Yes heat eliminates amygdalin and makes it safe. This is why I dry them in a dehydrator after cracking. This is explained in via 3 examples of how wild cherries are consumed whole in the Middle East, Russia, and with Great Plains indigenous tribes in the second link in the post in my article on cherry pits.
Ok, this might be a dumb question, but here goes...I thought almond extract was made from almonds, no??
That needs clarification. It’s traditionally made with bitter almonds, which are banned in the U.S. and Europe. Now it’s made with commercial extracts of Benzaldehyde. Some people have become confused and there’s recipes out there calling for sweet almonds, which simply doesn’t work. This is explained in my post.
as with cherry pits, should they not be heated to eliminate the toxins? Is drying them enough? I tried your recipe for the wild cherry pit liqueur - it is awesome.
Yes they are heated. 150F for 24 hours or so. My friend Ellen Zachos makes it without heating.
Can I use salted almonds to produce almond extract ?
@@ivyisdevine5747 No
Why not do it without removing the seeds? Just use the whole pit. Does it add any bad flavor?
A month! This video has been a month in the making!
You can start using it after a week or so if you have to. It gets strong.
What a great idea! If you plan to simply use it as an extract vs a liqueur, would you refrain from adding the simple syrup?
Good question. No I usually sweeten it. I don’t have science to back it up but a sweetener, even in small amounts seems to help stabilize the aroma. I suspect it’s why commercial vanilla extract is usually a little sweet.
@@foragerchef4141 interesting- I know glycerine helps prevent precipitation in alcohol tinctures so maybe sugar syrup has some similar function. This is making me think about re-formulating my homemade vanilla extract....
god dammit YES! kicking myself for not saving my wild plum pits. 8 quarts of wasted potential 😩😒
Oh there's always next year. :)
But the ceeds of fruit are poisen, you put them in tee your mother in law will be gone. So, kidding aside ,what gives
@@piamariarossi9650 please read my article here this will help. It’s important to note that drying them denatures the glycoside compounds a bit. foragerchef.com/eating-the-whole-cherry/