Cookbook:Mahogany Seed
| Mahogany Seed | |
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| Category | Nuts and seeds |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Mahogany seed, also called akparata, derives from the forest mahogany (Trichilia dregeana). When removed from the fruit pod, the mahogany seed is covered with a red aril. The aril and the seed can both be eaten. The seed can also be ground into a powder, which is often used as a thickener.