What it is
The "bread tree" of Europe's mountains — a starchy, low-fat nut that ground into the primary flour of Corsica and the Apennines before maize and potato arrived.
Why your biology objects
Unusual among nuts: starch-dominant and low-fat, more like a grain or tuber, with vitamin C and potassium and naturally gluten-free. No leaching or debittering needed — just roasted and milled. A genuine ancestral staple carbohydrate.