Cachichín

Oecopetalum mexicanum

nuts & seeds

A seed eaten raw, cooked or mostly roasted with salt as a snack; sold in its shell at the markets of Misantla and Xalapa.

Origin

Sierra de Misantla (Veracruz) and Chiapas

Season (United States)

all year round

Preparation

The shell is cracked, often with the teeth, and the kernel eaten, preferably roasted with salt; the shell is discarded.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

Slow Food has added it to its Ark of Taste.