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Also known as: Kulfa / Kulfa Saag (regional), Common Purslane, Verdolaga (Mexico), Pourpier (France), Pusley (common name).
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Scientific name: Portulaca oleracea L. (Portulacaceae).
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What it is: Tiny edible seeds from the purslane plant (a succulent herb widely eaten in many cuisines).
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How it’s used: Seeds can be lightly toasted for aroma, then ground into powder and mixed with cereals to use in porridge or added to bread dough/baking.
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Oil use (well-known in research/food studies): Purslane seeds are also pressed/extracted for purslane seed oil.
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Awafi Mill quality: Whole, mature seeds—carefully cleaned and packed pure (no additives, no preservatives). Store airtight in a cool, dry place.
