Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most correctly in crushed, moistened kernels, leading to the formation of HCN and glucose It is just a crystalline salt which has no colour and is extremely toxic and soluble in water. It has the smell of bitter almonds https://potassiumcyanideformula71581.sharebyblog.com/29515278/top-latest-five-potassium-cyanide-a-poison-urban-news