As a gardening and landscaping expert, I have had the opportunity to work with various types of lupin seeds. When it comes to edibility, there are two main varieties that are commonly consumed: the Mediterranean Lupinus albus, also known as white lupin, and Lupinus hirsutus.
The white lupin, or Lupinus albus, is widely cultivated in the Mediterranean region and is known for its large, white seeds. However, these seeds are not edible in their raw form. In order to make them safe for consumption, they must be soaked in salted water for several days. This soaking process helps to remove the bitter alkaloids present in the seeds, making them suitable for eating.
On the other hand, Lupinus hirsutus, also known as the hairy lupin, is another variety of lupin that is consumed after undergoing a similar soaking process. The seeds of Lupinus hirsutus are smaller and have a slightly different taste compared to the white lupin. However, they still require soaking in salted water to remove any bitterness before they can be eaten.
In Ecuador, lupin seeds are widely consumed as a popular street food known as “cevichochos.” This ceviche-like dish involves soaking the lupin seeds in salted water, then marinating them in a mixture of lime juice, onions, tomatoes, and spices. The resulting dish is tangy, flavorful, and enjoyed by many locals and tourists alike.
Having personally tried cevichochos during my travels in Ecuador, I can attest to the unique and delicious flavors of this lupin-based street food. The soaking process not only removes any bitterness from the lupin seeds but also helps to soften them, giving them a more pleasant texture. The combination of tangy lime juice, onions, and spices adds a burst of flavor that complements the mild taste of the lupin seeds perfectly.
The edible lupin seeds are primarily found in the Mediterranean Lupinus albus (white lupin) and Lupinus hirsutus varieties. However, it is important to note that these seeds are not edible in their raw form and must be soaked in salted water for several days to remove bitterness. The popularity of lupin seeds as a street food in Ecuador, known as “cevichochos,” showcases the delicious potential of these seeds when prepared correctly. So, if you ever come across lupin seeds, don’t hesitate to try them after they have been soaked and transformed into a flavorful dish like cevichochos.
