Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most successfully in crushed, moistened kernels, leading to the formation of HCN and glucose This is a crystalline salt that has no colour and is extremely toxic and soluble in water. It's the smell of bitter almonds and tastes https://raymondsefig.blogkoo.com/details-fiction-and-potassium-cyanide-kahan-milta-hai-in-hindi-49238477