Who hasn't at some point been chewing on an almond and tasted an unpleasant and unexpected aftertaste that has nothing to do with the taste we are used to from one of the most consumed nuts in the world? The culprit has a name: amygdalin, a diglucoside that, when in contact with enzymes present in saliva, breaks down into glucose, benzaldehyde (the cause of the bitter taste) and hydrogen cyanide.