Castanha-de-cutia

Acioa edulis

nuts & seeds

A kernel roasted and ground, eaten with cassava flour; its oil is used in cooking.

Origin

Brazilian Amazon

Season (United States)

all year round

Preparation

The shell is cracked to free the kernel, which is toasted dry for a few minutes before being ground; the powder is mixed into cassava flour.

Molecules

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

Did you know?

Its name comes from the agouti, cutia in Portuguese, a rodent that loves it.