The almond tree is native to Western Asia and North Africa; it is now extensively cultivated throughout the Mediterranean region, Israel and California.

The almond tree grows to a height of about 7 meters and it is botanical classified as a drupe. This tree belongs to the Rosaceae family and is scientific name is Prunus dulcis var. amara.

Bitter almond essential oil is obtained by steam distillation from kernels. The nuts are first processed and macerated in warm water from 12 to 24 hours before the oil is extracted. It is during this process that the prussic acid is formed, it is not present in the raw seed. Most commercial bitter almond oil is rectified to remove all prussic acid. This essential oil is a light colourless liquid with a characteristic 'marzipan' scent. It main constituents are benzaldehyde (95%) and prussic acid (3%).

Bitter almond oil is no longer used for internal medication. Rectified bitter almond oil is used in flavouring foods, mainly confectionery; the most common uses are 'almond essence' and marzipan. The oil is increasingly being replaced by synthetic benzaldehyde in food flavourings.