Jojoba seeds

Simmondsia chinensis

nuts & seeds

Seeds eaten raw or roasted by Native Americans for centuries, and drunk as a coffee-like beverage.

Origin

Sonoran and Mojave deserts

Where to find it

It is grown on plantations in Arizona, Israel, Argentina and Peru.

Season (United States)

September to November

Preparation

These seeds are no longer eaten today: their wax cannot be digested.

Molecules

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

Did you know?

Today it is mainly a liquid wax that is extracted from them: the jojoba oil of cosmetics.