notbob wrote:
> On 2010-07-03, isw > wrote:
>> That looks like exactly what I have, black seeds and all.
>
> Take the closer look:
>
> http://en.wikipedia.org/wiki/File:Po...chuaan_001.jpg
>
> What black seeds?
>
The ones that the article under that photo mentions in 'culinary uses':

"Recipes often suggest lightly toasting and then crushing the tiny
seedpods before adding them to food. Only the husks are used; the shiny
black seeds are discarded or ignored as they have a very gritty
sand-like texture. It is generally added at the last moment."

-j