"Amygdalin" is a cyanogenic glycoside compound which commonly occurs in the seeds or kernels of apples, almonds, apricots, cherries, and peaches, as well as the stems, leaves and roots of many rose (rosaceae) family species.

The hydrolysis of amygdalin can give rise to hydrogen cyanide.  Normally, the presence of amygdalin alone in these seeds and kernels is not dangerous, however, cyanide can be formed when the seed is crushed and moistened.

Acute intoxication and death have been reported in children following the ingestion of apricot seeds, which are capable of releasing 217 mg of cyanide per 100 g of moist seed.

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