Apricots were already being cultivated 5,000 years ago. The Armenians were long regarded as the best apricot growers, which is why the Romans called this fruit Malum armenicum, the ‘Armenian apple’. Obtaining the valuable kernel oil with its delicate scent of marzipan has a long tradition; in the past it was very popular for skin care, especially in hot countries.
Apricot kernel oil is a non-drying oil with a good shelf life. With its high proportion of monounsaturated oleic acid combined with linoleic acid, it provides excellent care for the skin’s protective barrier and helps to protect the skin from moisture loss. It is an exquisite skin and massage oil. Its properties and composition are similar to those of almond and peach kernel oil. The fatty acids are complemented by a high proportion of gamma-tocopherol. In this respect it differs from almond oil, which contains almost exclusively alpha-tocopherol. Apricot kernel oil is particularly well tolerated, suits all skin types and supports sensitive, dry, rough and chapped skin; it is traditionally valued for helping to maintain the skin’s moisture balance. Baby skin and mature skin also benefit from it. Experienced beauticians have often told me that apricot kernel oil ‘makes dull, sallow skin glow’ – in other words, it looks lively and fresh.
Quoted from Ruth von Braunschweig: Plant oils. Über 50 starke Helfer für Genuss und Hautpflege!. Stadelmann Verlag, 2025. ISBN 978-3-943793-68-0 – By kind permission of Stadelmann Verlag.
