Ramon Nut

The ramon nut, widely known as the Maya nut, is the seed of Brosimum alicastrum, a large evergreen tree native to the tropical forests of Mexico and Central America. The seed can be eaten raw, but is more commonly boiled, roasted or ground into a flour used to make porridge, bread and a coffee like beverage, a use documented at ancient Maya settlements where ramon trees are thought to have been deliberately cultivated near dwellings. Interest in the ramon nut has grown in recent decades as a drought tolerant, nutrient dense food source for reforestation and food security projects across its native range.