Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most successfully in crushed, moistened kernels, resulting in the formation of HCN and glucose It is just a crystalline salt that has no colour and is very toxic and soluble in water. It's got the smell of bitter almonds https://edwinsrnkf.goabroadblog.com/29085113/the-2-minute-rule-for-potassium-cyanide-price-in-bangalore