Bird cherry

Prunus padus

fruit

A brown flour of fruits dried and ground with their pits, tasting of almond and chocolate, for Siberian cakes.

Origin

Siberia and northern Europe

Season (United States)

July to September

Preparation

Commercial flour, oven-dried: the raw pits contain amygdalin, which is cyanogenic.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In Siberia, cheryomukha cake is topped with sour cream.