Pitseeds

Pitseeds are the edible seeds of the pitseed plant, a small annual herb in the legume family native to temperate and Mediterranean climates. The plant produces slender pods containing several seeds; the seeds are small, lens-shaped, about 2 to 3 millimeters in diameter, with a smooth, hard coat that ranges in color from pale ivory to dark brown.

Cultivation: Pitseeds are grown from seeds sown in spring in well-drained soils with full sun. They require moderate water and minimal fertilizers. Pods mature in summer and are harvested when the seed coats become hard. Dried seeds are separated from pods and stored in airtight containers.

Uses: The seeds are consumed roasted or boiled and are used as a snack or as an ingredient in breads, porridges, and soups. They can be ground into flour or used to thicken dishes. In some traditional cuisines, pitseeds are soaked and sprouted for use in salads and light meals.

Nutrition: Pitseeds provide protein, dietary fiber, and fats, with micronutrients including iron, magnesium, and zinc. Their exact composition varies with cultivar and growing conditions. They are naturally gluten-free.

Cultural notes: In certain regions, pitseed harvesting marks seasonal festivals and is associated with harvest rites. Research on pitseed cultivation and uses is limited, and commercial production remains small-scale in most areas.

See also: edible seeds, legume seeds.