Hey all! I have heard some folks using certain pits of fruits as a spice or seasoning in the kitchen.
Examples I have heard of are cherry, apricot, and other stone fruit pits having that classic sweet almond extract flavor (in moderation, cuz you know, cyanide), and I just read something about sapote pits having similar uses. Had anyone tried or heard of different fruit pits and seeds being used and how best to store and use them? Would love to find interesting ways to use up all parts of the plant I can!