While reading some articles about tamarind, I discovered that its seeds can be eaten. I wonder what it taste like.
I have tried tasting santol seeds. The taste is very bitter. Chewing santol seeds was one of the punishment during our ROTC training (Reserved Officer Training Course). I also tried tasting mango seeds, the taste is also bitter.
Some plants are harvested for its seeds. Like peanut, black pepper, lima bean, kadyos and green pea. Others have edible flesh and seeds. The squash and watermelon, seeds are sold as butong kalabasa and butong pakwan. They are eaten as pulutan and as past time (pampalipas ng oras ika nga).
Some fruits have edible flesh but the seeds are toxic. The perfect example is guyabano. We are unable to export soursop products because foreign countries are suspecting that some seeds are accidentally crushed and mixed with juice.
Are you now afraid of eating guyabano? Don’t be cause its seed coat is so hard. You need a hammer to break one. The stomach acids are not strong enough to disintegrate the seed coat.
Going back to tamarind. The article said that it could be eaten by removing the seed coat, then frying or boiling.
I still have some sampalok seeds on my table. I got it and brought to boil. I got sample and tested after 30 minutes. No changes, still hard. I continued boiling for one hour and tested again, still no changes occurred. I removed it from fire and throw it away.
Why? For me, cooking it for more than one hour is not practical. It will consume a lot of energy. Besides, I cannot find ways to removed the seed coat with ease. Bare hands won’t do. Seeds are small and peeling it off with knife is dangerous. Cutting it forcefully with a bolo will make the two halves fly.
Are tamarind seeds really edible? Maybe!
The tamarind seeds are edible as stated by Simon. I have also an updated testing – The Roasted Sampalok Seeds.