Tropaeolum majus – whole seeds

Native to South America, nasturtium is a plant with multiple uses. Its seeds, once dried, retain a richness in active ingredients and a vibrant flavor. They are used in rustic culinary and folk medicinal traditions.

Description

Whole, spherical, wrinkled seeds, beige to light brown in color. Spicy, peppery flavor. Hard texture, to be ground or rehydrated.

Nomenclature

• Common names: Nasturtium, large nasturtium
• Latin name: Tropaeolum majus
• Family: Tropaeolaceae
• Part used: Seed
• Form: Whole, dried
• Origin: South America
• English name: Nasturtium seed
• German name: Kapuzinerkresse Samen
• Name in Spanish: Semilla de capuchina
• Name in Italian: Semi di nasturzio
• Name in Arabic: بذور لوف الزينة (Bidhūr Lūf az-Zīna)

Main virtues

Nasturtium seeds are known for their stimulating effect on the body. In cooking, they are used as a spicy condiment. They can also be made into a hair lotion or a purifying poultice for external use.

Main constituents

Glucosinolates, essential oils, flavonoids, vitamin C, natural sulfur compounds.

Use and dosage

• Condiment: grind finely or use rehydrated in vinegar like capers.
• Infusion: a few crushed seeds for 250 ml of boiling water, infuse for 10 minutes.
• Cosmetic: decoction for purifying hair tonic.

Precautions, side effects and contraindications

• Use in small doses, for spicy use.
• Not recommended for children and pregnant women without medical advice.
• Store in a dry place, away from heat.

History and origin

Renowned since the 17th century for its unique flavor and ornamental beauty, nasturtium has also been used for its purifying effects in folk pharmacopoeias. Its seeds were used to make condiments in the European countryside.

Miscellaneous information

• Storage: in an airtight container away from light.
• Packaging: loose or resealable kraft bag.
• Appearance: wrinkled seeds, light to brown in color.
• Odor: discreet, peppery flavor.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• References in culinary ethnobotany
• Traditional European literature on culinary plants
• Popular phytotherapeutic corpus

🔎 Information

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