California bay nuts

Umbellularia californica

nuts & seeds

Roasted nuts tasting of coffee and bitter chocolate, eaten whole or ground into cakes by California's Native peoples.

Origin

California and Oregon

Season (United States)

October to December

Preparation

The fruit flesh is removed, then the nut is roasted for an hour in a low oven until it browns; it is cracked to get the kernel.

Molecules

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

Did you know?

Raw, they are acrid: it is roasting that gives them their cocoa taste.