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Known to scientists as amygdalin, the toxin is a type of chemical compound called a cyanogenic glucoside.

This creates chemicals called glucosides that are difficult to taste but can be broken down by yeast during fermentation, freeing the ashy notes and ruining the wine.

When the modified pigments interacted with compounds called flavone glucosides, the resulting chrysanthemum flowers were blue.

The plant turned out to contain cyanogenic glucoside, a precursor to cyanide.

Giant hogweed can crowd out native species and its sap contains glucosides that react with the sun’s ultraviolet rays and can severely burn the skin, cause blisters or cause temporary blindness.