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Ramón seeds

When roasted, this zero-fat seed imparts a coffee-chocolate flavor to teas, snacks, breads and breakfast cereals. Grown in Central America, these versatile non-fat seeds contain ample calcium and more tryptophan—an amino acid that reduces stress—than turkey.

The largest threat to seeing ramón seeds everywhere is a steady supply—the seeds must be wild-harvested because they naturally drop from the trees to the ground. Creating a market for ramón, however, bolsters the income of people living in rural rainforest areas of Guatemala.

Try it in:

Teeccino coffee alternative teas
Mary’s Gone Crackers