Maya nut (ramón)

Brosimum alicastrum

nuts & seeds

Seeds boiled or roasted then ground into a flour tasting of chocolate and coffee, for flatbreads, breads and drinks.

Origin

Mexico and Central America

Season (United States)

imported · all year round

Preparation

The seeds are always eaten cooked: boiled for an hour, or roasted, before being ground.

Molecules

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

Did you know?

Among the Maya, it was the food of years when the corn harvest failed.