Seeds, breadnut tree seeds, dried

Dried breadnut tree seeds, also known as Maya nuts or ramon seeds, are a traditional starchy seed in Central American and Caribbean cooking, most often boiled until soft like a chestnut, then eaten plain or mashed, or roasted and ground into a flour used for porridge, flatbreads, and tamales. The roasted, ground seed is also brewed as a coffee-like beverage in some traditions, valued for its nutty, slightly sweet flavor once cooked; unlike many nuts, breadnut seeds are rarely eaten raw and need boiling or roasting to soften their dense, starchy texture. Their mild flavor makes them a flexible base for both savory porridges and sweeter baked goods depending on how they are spiced.

Keep dried breadnut seeds in a sealed container in a cool, dry pantry, and soak or boil them before grinding or eating, since the dried seed is very hard. A cup (160 g) has 367 calories, 14.9 g of fiber, and 8.62 g of protein, and stands out for fiber at 53% of the daily value along with 52% for vitamin C and 43% for potassium, an unusual combination for a starchy seed. Ground into flour, it works as a substitute for part of the flour in porridge or flatbread recipes where a fiber-rich, nutty base is wanted.