Melon seed

magaz

A quiet thickener, hidden in the silk.

What it is

Melon seeds — the pale, flat kernels of certain melons — are ground, like nuts, into a paste that thickens and gently enriches pale gravies. They do quiet, near-invisible work: body without strong flavour or colour, often alongside cashew or almond.

Where it comes from

Used in the richer cooking of the north, melon seeds (magaz) are one of the classic pale thickeners of Mughal-style gravies, valued precisely because they add smoothness without asserting themselves.

What it's called

Melon seed · magaz / char magaz (Hindi, a mix of four seeds). Kernels of certain melons and gourds.

In the kitchen

Soaked and ground into a paste, melon seeds thicken korma and white gravies and enrich certain sweets — often blended with cashew or almond. Lightly toasted, they can garnish. Their role is body and silk, not flavour.

What we know about the claims

The seeds bring good fats and minerals like any seed kernel; used as enrichment in small amounts. No special caution.

Choosing and buying

Sold as magaz in South Asian grocers (UK and US). Being oily, they can turn rancid — buy fresh and keep cool. Cashew is the usual substitute.