Jack seed story of Sri Lanka

 In Sri Lanka, jackfruit seed (called kos ata – කොස් අට) is widely used as a nutritious and tasty food. 🌱

Features

• Found inside the large jackfruit (kos).

• Each fruit contains 50–500 seeds depending on the size.

• The seed is oval, covered with a thin white layer that needs to be peeled after boiling or roasting.

• Taste is slightly nutty, similar to chestnut.

Nutritional Value

• Rich in protein, starch, and dietary fiber.

• Contains potassium, iron, zinc, and vitamin B complex.

• Considered a healthy alternative to rice or potatoes.

Ways Sri Lankans Use Jackfruit Seed

🍲 Boiled/Steamed (Kos ata kiri hodi) – seeds cooked in coconut milk curry with spices.
🔥 Roasted/Grilled – roasted on fire or hot pan, eaten as a snack.
🥘 Dhal-like curry – seeds cooked with onions, garlic, and spices.
🥗 Mixed into mallung (chopped greens dishes).
🥮 Flour making – dried seeds are powdered and used in traditional sweets or as a substitute for rice flour.
🍵 Medicinal use – believed in Ayurveda to aid digestion and improve skin health.

Fun Fact

• Sri Lankans say during jackfruit season, no one goes hungry because the fruit, its flesh, and even the seeds are filling.