Pitseed

Pitseed refers to the seed located inside the stone of a drupe fruit. In stone fruits such as peach, plum, cherry, apricot, and olive, the pit (the hard endocarp) encases a single seed whose edible kernel is commonly called the seed or, in the case of certain species, the almond. The term pitseed is informal and overlaps with botanical terms such as kernel or stone-fruit seed.

In Prunus species, the kernel is a fatty, protein-rich seed. Many edible nuts derived from stone fruits are the seeds themselves; sweet almonds are the seed of Prunus dulcis. Some pits contain kernels with bitter flavor due to higher levels of amygdalin, a cyanogenic glycoside. When chewed or crushed, amygdalin can release hydrogen cyanide, making large or unregulated consumption hazardous. Consequently, many jurisdictions regulate the sale of bitter kernels and products containing them, while sweet kernels are widely consumed after processing.

Uses include food, such as roasted or blanched kernels used as snacks, and as ingredients in confectionery and oils (almond oil, apricot kernel oil) and flavorings. Apricot kernels are sometimes marketed as dietary supplements or flavoring agents, but safety concerns limit their regulated use in some countries.

Propagation and cultivation: the seed can be planted to grow a tree, but commercial production typically involves grafted trees and selective breeding rather than relying on orchard seeds. Proper storage—cool, dry, away from sunlight—helps maintain kernel quality. Pitseeds play a minor but notable role in horticulture and specialized culinary applications, particularly where almond flavors are valued.