Melon Seeds

A four-seed mix of watermelon, pumpkin, cucumber and cantaloupe kernels, sold across South Asia as char maghaz. The flavour is mild and nutty, closer to blanched almond than to a roasted seed, and it thickens a sauce the way ground nuts do.

Each seed contributes something distinct: watermelon a light nuttiness, pumpkin an earthy depth, cucumber a subtle sweetness and cantaloupe a gentle melon-like note. They are a natural source of fats, protein and minerals, and have long featured in South Asian culinary custom.

How to use it

Grind them into a paste for curries, gravies, kormas and traditional sweets, where they act as a natural thickener and give a creamy texture without any dairy. They can also be roasted and eaten as a snack, or scattered over a dish for texture. Technique tip: soak the seeds in warm water for twenty minutes before grinding. A dry grind turns gritty and will not emulsify smoothly into a korma.

Details

Also known as

Char Maghaz, Mixed Melon Seeds, Watermelon Seeds, Pumpkin Seeds, Cucumber Seeds, Cantaloupe/Rockmelon Seeds, خربوزے کے بیج, मेलन बीज, メロンの種