Semilla de Jicaro (Jicaro Seeds)
These are the seeds found inside the hard shell of the Jicaro fruit, which are toasted and ground to make a distinctively nutty and aromatic flour. This flour is the key ingredient in “Semilla de Jicaro,” a popular horchata-like drink that is rich in flavor and nutrients.
About this Ingredient
The Jicaro tree (Crescentia alata) is native to Central America and produces a hard, cannonball-like fruit that is integral to Nicaraguan culture. While the hard shell of the fruit is carved into bowls and cups known as 'jicaras,' the seeds inside are a culinary treasure. These flat, tear-drop-shaped seeds are extracted from the pulp, washed, dried, and then toasted to unlock a nutty, earthy aroma similar to sesame or pumpkin seeds.
The primary use of Semilla de Jicaro is in the preparation of 'Semilla de Jicaro' drink, a type of horchata unique to Nicaragua. The toasted seeds are ground into a paste with rice and spices like cinnamon, then mixed with water and sugar. This creates a creamy, opaque beverage that is incredibly refreshing and rich in nutrients. The seeds are also used to thicken sauces and add depth to various indigenous dishes, showcasing the resourcefulness of traditional Nicaraguan cooking.
Culinary Uses
- Fresco de Semilla de Jicaro
- Thickener for sauces
Cultural Significance
A traditional indigenous ingredient. The Jicaro shell itself is often used as a cup for drinking.