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The mamey seed — pixtle in Mexico, from the Nahuatl pitztli ("fruit pit") — is the single large, glossy-brown seed of the mamey sapote (Pouteria sapota), dried, roasted and ground or shaved to a bitter, almond-scented spice. Used much as a cook might use nutmeg or bitter almond, it perfumes Oaxacan tejate, atole and chocolate drinks and lends them a marzipan-like depth.