Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most correctly in crushed, moistened kernels, causing the formation of HCN and glucose It's a crystalline salt that has no colour and is highly toxic and soluble in water. It has the smell of bitter almonds and tastes acrid https://potassium-cyanide-taste58136.blogdemls.com/29832377/about-potassium-cyanide-made