What are watermelon seeds called in English?

Although many people assume there's a special name for them, the most common and direct answer is simply "watermelon seeds". However, the terminology can shift depending on context, especially when discussing the shell or the kernel within.

Quick Summary

The most straightforward term for the seeds is "watermelon seeds." Depending on the context, they can also be called "kernels" or, particularly in Indian cuisine, "magaj." These names reflect whether the shell is included and regional culinary practices.

Key Points

• Common Name: In standard English, the seeds are called "watermelon seeds".

• Kernel Terminology: The shelled, inner part of the seed is called a "kernel," and is highly nutritious.

• Cultural Names: In Indian cuisine, watermelon seeds are often called "magaj" and are used as a culinary ingredient.

• Nutritional Benefits: Watermelon seeds are a source of magnesium, iron, zinc, and healthy fats.

• Black vs. White Seeds: Black seeds are mature and fertile, while the soft, white pips are immature and edible.

• Preparation: Roasting the seeds enhances their nutty flavor and makes them a crunchy snack.

The Primary Term: Plain and Simple

Despite the common assumption that a more specific word exists, the most accurate and widely used English term is simply watermelon seeds. This applies to both the hard black seeds found in traditional watermelons and the soft, white pips found in seedless varieties. This straightforward name prevents confusion and is universally understood.

When Context Changes the Name

While "watermelon seeds" is the standard, other names emerge depending on the seed's preparation or context. Understanding these variations can help you sound more knowledgeable when discussing cooking or nutrition.

• Kernel: This term refers specifically to the edible, inner part of the seed once the outer shell has been removed. Roasted and shelled watermelon seed kernels are a popular snack, similar to sunflower seeds, and are prized for their nutritional value.
• Pips: In some cases, particularly in British English, the soft, underdeveloped white seeds in a seedless watermelon might be referred to as "pips". This term is less common in American English but is still a recognized colloquialism.
• Magaj: This is a name widely used in Indian cuisine for the shelled kernels of various melon seeds, including watermelons. "Char Magaz," which translates to "four brains," is a mixture of seeds that often includes watermelon seeds and is used to thicken gravies and make sweets.

The Difference Between Black Seeds and White Pips

When cutting into a fresh watermelon, you may notice both black and white seeds. There is a simple explanation for this distinction.

• Black Seeds: These are the mature, fertile seeds. If planted, they could potentially grow into a new watermelon plant. They have a tough outer shell that is typically discarded, but the kernel inside is edible.
• White Pips: These are immature, undeveloped seeds. They are not fertile and will not sprout into a plant. They are soft, translucent, and perfectly safe to swallow, as they are not bitter or fibrous like the mature seed's shell.

Culinary and Nutritional Uses

Instead of being discarded, watermelon seeds have a rich history of culinary and nutritional use, especially when roasted. Roasting transforms their texture and brings out a nutty flavor, making them a healthy and delicious snack.

Roasted Watermelon Seeds Recipe

Here is a simple recipe for roasting your own watermelon seeds:

1. Preparation: Rinse the seeds thoroughly to remove any clinging fruit flesh. Pat them completely dry with a paper towel.
2. Tossing: In a bowl, toss the dry seeds with a small amount of olive oil or melted butter and a pinch of salt.
3. Spreading: Spread the seasoned seeds in a single, even layer on a baking sheet.
4. Baking: Bake at 325°F (160°C) for 15-20 minutes, or until they are golden brown and crunchy. For even roasting, stir them halfway through.
5. Flavoring: For extra flavor, you can sprinkle them with spices like chili powder, cayenne pepper, or cinnamon and sugar after roasting.

Comparison Table: Watermelon Seed vs. Kernel

Feature	Watermelon Seed (Unprocessed)	Watermelon Kernel (Shelled)
Appearance	Hard black or brown outer shell with a small kernel inside.	Creamy-white, flat, and oval-shaped.
Texture	Very hard and fibrous shell; crunchy when chewed whole.	Crispy, crunchy, and nutty.
Flavor	Mild, nutty flavor inside the kernel, but the shell is mostly flavorless.	Concentrated nutty flavor, often enhanced by roasting.
Culinary Use	Often discarded, but can be roasted and eaten whole.	Used as a snack, added to salads, pestos, or baked goods.
Nutritional Density	Fiber from the shell, but the nutritional content is harder to access.	Highly concentrated source of protein, minerals, and healthy fats.

Health Benefits of Watermelon Seeds

Watermelon seeds are more than just a nuisance; they are a nutritional powerhouse. A handful of roasted seeds provides a surprising amount of beneficial nutrients.

Nutrient-Rich Profile

• Magnesium: Crucial for nerve function, heart health, and bone density.
• Iron: An important component of hemoglobin, which carries oxygen throughout the body.
• Healthy Fats: A good source of monounsaturated and polyunsaturated fatty acids that can help lower bad cholesterol.
• Zinc: Essential for immune function, digestion, and cell growth.
• Protein: Supports the body's energy production and overall health.

Conclusion

In English, the seeds from a watermelon are most simply and accurately called "watermelon seeds." While regional and culinary variations like "pips" and "magaj" exist, the standard term is universally understood. Far from being a useless byproduct, these seeds, particularly the shelled kernels, offer a wealth of nutritional benefits and can be transformed into a delicious snack through simple preparation methods like roasting. So, the next time you enjoy a slice of watermelon, consider repurposing those seeds into a crunchy, healthy treat rather than tossing them away.

Did you know that the white, immature seeds are also edible?

Yes, the soft, white pips often found in seedless watermelons are completely harmless to consume. Unlike the mature black seeds, they are not fibrous and contain a wealth of nutrients.

• Fact: White watermelon seeds are immature and not viable for planting.
• Tip: To boost nutritional intake, try consuming both the red flesh and the white seeds together.

Frequently Asked Questions

What is the common name for watermelon seeds?

The most common and straightforward English name for them is simply "watermelon seeds".

Are the white seeds in watermelon called pips?

Yes, especially in British English, the soft, undeveloped white seeds found in seedless varieties are sometimes referred to as "pips".

What is the name for the edible part inside the seed?

The edible portion found inside the outer shell of the seed is called the kernel.

Why are watermelon seeds called 'magaj' in some places?

'Magaj' is a term used in Indian cuisine for the kernels of various melon seeds, including watermelons, where they are used in dishes like gravies and sweets.

Are black watermelon seeds and white ones the same?

No, black watermelon seeds are mature and fertile, while white ones are immature and undeveloped, though both are edible.

Can you eat watermelon seeds raw?

Yes, you can eat raw watermelon seeds, but most people find them more palatable and nutritionally beneficial when roasted.

What are some ways to use watermelon seeds in cooking?

Roasted watermelon seeds can be used as a snack, sprinkled on salads, blended into smoothies, or incorporated into baked goods for a nutty flavor and added crunch.