Orejero Seeds
Estimated Inventory, lb : 0
Description/Taste
Orejero seedpods are large, averaging 7 to 12 centimeters in diameter, and have a flat, slightly curved, spiral, disk-like shape. Each pod is depressed and tightly adhered to the enclosed seeds, creating a defined, curved, bumpy outline. The pods ripen from green to dark brown and have a smooth, firm, glossy, and leathery feel. When opened, the pod's interior is sticky and lined with a soft, spongy tissue. The pods contain 8 to 20 oval-shaped seeds ranging from 1.45 to 1.75 centimeters in length. The seeds are also dark brown and bear a light brown to orange ring on one side, a distinguishing feature of the species. Raw seeds are hard, dense, and must be cooked before eating. The seed's outer layer is peeled away by hand to reveal an ivory center. Orejero seeds have an unpleasant bitterness when raw, but once cooked, the seeds mellow in flavor and develop a mild and nutty taste with legume-like undertones.
Seasons/Availability
Orejero seedpods are typically collected from trees in Central and South America between May and July. In some regions, ripe seedpods may appear as early as March.
Current Facts
Orejero, botanically classified as Enterolobium cyclocarpum, is the seedpod of a flowering tree belonging to the Fabaceae family. The species is native to tropical regions of the Americas and is known for producing a very large tree, which reaches 25 to 35 meters in height. These trees produce a widespread canopy filled with seasonal blossoms. Approximately 9 to 10 months after the blooms, twisted, ear-shaped pods appear, containing seeds harvested for culinary use. These seeds, and the tree in general, are known by many names throughout Central and South America, including Guanacaste, Concaste, Elephant-Ear, Carito, Oreja, Parota, Huanacaxtle, Carocaro, Corotú, Orejón, and Monkey-Ear. Orejero seeds are primarily a foraged item and are not well-known worldwide. Even within its native habitat in the Americas, only select communities use the seeds for cooked culinary dishes. Despite its rarity as a food, Orejero trees are well-known for their role as an ornamental and regenerative species in ecological restoration projects.
Nutritional Value
Several elements of the Orejero tree are utilized in natural medicines in Central and South America. The bark and leaves are said to have antiseptic and anti-inflammatory properties and are sometimes applied topically for rashes. The seeds have not been extensively studied for their nutritional properties. Some sources note they may be a source of calcium and phosphorus to support bone and teeth health, vitamin C to strengthen the immune system, and amino acids for overall bodily health. Other sources claim that the seeds are also a source of protein.
Applications
Orejero seeds are edible after cooking and have a mild, neutral, and nutty taste. The seeds should be extracted from the pods and lightly boiled. Once cooked, the skins are peeled, and the seeds can be utilized in various preparations. Orejero seeds can be roasted and eaten as a snack or tossed into salads. In Central and South America, the seeds are commonly ground into flour for baked goods, creams, and syrups or incorporated as a coffee substitute. Orejero seeds are also added to stews, soups, and various sauces or mixed into meat dishes. Historically, the seeds were considered a famine food and were only eaten in select communities in the Americas. The most famous preparation utilizing Orejero seeds is in dulce de Orejero, a traditional sweet made in Colombia during Easter Holy Week. Orejero seeds are blended with milk, sugar, cinnamon, and cloves and cooked until soft, thick, and creamy. This sweet is eaten with crackers or other ingredients and is a homemade gift customarily exchanged between family and friends during the annual religious week. Orejero seeds are mainly utilized for culinary use when their pods have become brown and mature. Some sources note using green, immature pods, but more official studies must be conducted before conclusions can be made. The pods are also typically foraged and used within a few days of gathering.
Ethnic/Cultural Info
Orejero is commonly known as the Guanacaste tree, a species that was declared the national tree of Costa Rica in 1959. The species is featured on the country’s coat of arms, commemorative coins, and even banknotes. Guanacaste trees are valued for their multipurpose nature. The large trees are celebrated for their ability to provide vast amounts of shade as an ornamental in public areas and act as a cover tree for more sensitive plants. The trees are also planted to improve soil quality as they can help fix nitrogen levels in the soil.
Geography/History
Orejero trees are native to the Americas and have been growing wild since ancient times. The species is said to have originated in a region spanning central Mexico to northern Brazil and Venezuela and expanded over time to tropical areas of the Caribbean. Orejero seeds were also carried to regions of Southeast Asia. Throughout history, Orejero trees have served many different purposes, from providing construction materials, shade from oppressive heat, medicinal elements, and food from the seedpods for both livestock and humans. The species has remained relatively unknown outside of its growing regions and is primarily a foraged food. Today, Orejero seeds are found through local markets in their native habitats. The Orejero seedpods featured in the photograph above were sourced through a market in Colombia.
