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 extremely toxic and soluble in water. It's got the odor of bitter almonds https://johnathantplgd.goabroadblog.com/29082027/the-potassium-cyanide-kaisa-hota-hai-diaries