The ramón tree is a member of the fig family, which also includes mulberry trees. At 130 feet tall, ramón trees are part of the forest canopy in Central American rainforests. Ramón seeds come from the fruit of the Brosimum alicastrum tree, which grows in CentralAmerica. They are nutrient-rich, zero-fat seeds that were a traditional food of the Maya whose name for the tree meant “the corn tree”. Since the seeds could be dried and ground into flour and were capable of being stored for lengthy periods of time, they were an important supplement to corn in the Maya’s diet. They are also referred to as Guaimaro, Mojo, Ojoche, Ojite, Ojushte, Ujuxte, Masica, Pisba, Waihka, Berba, Manchinga, Taju, Ox, Breadnut and Chokogou in other Central American cultures.
Ramón seeds do not contain tree allergens like almonds, walnuts and pecans because they are a seed of a fruit, not a tree nut. They have twice the amount of calcium as corn, quinoa and oats, are high in fiber and high in potassium. They have a similar taste to coffee with some chocolate flavor notes. People with sensitivity to almonds can drink Teeccino’s Maya flavors instead.
Ramón flour is very high in potassium, fiber and tryptophan, the amino acid that helps calm stress anxiety and depression. Fresh ramón seeds can be boiled like potatoes or dried and ground into a flour. The flour is fat-free and gluten-free making it an excellent addition to increase fiber and nutrients in baked goods. Its flavor when dried is quite neutral but when roasted, the flavor becomes very coffee-like.