Gorgon nuts

The aquatic Asian plant Euryale ferox produces the seeds sold as gorgon nuts, rich in carbohydrate, protein and minerals. Popped or fried, the kernels become a light, crunchy snack; in India, where they are called makhana, they also go into milk-based sweets and curries. Their appeal is a crisp, airy bite with very little fat. Quality starts at harvest: seeds must be dried properly to keep mould out before popping, and even heating delivers the characteristic puff without scorching or bitterness.