The jackfruit (Artocarpus heterophyllus) is a tropical fruit known for its large size, sweet taste, and versatile culinary applicationsand is the largest fruit that grows on trees worldwide. While fleshy, yellow pods of the jackfruit have gained popularity, its seeds often go unnoticed despite being a nutritional powerhouse. Additionally, we explore the emerging trend of incorporating jackfruit seeds into various consumable products, such as cakes, noodles, pasta, biscuits, and cookies, to enhance both flavor and nutritional value. Seeds of jackfruit are abundant in macronutrients such as carbohydrates, proteins, and dietary fiber. They also contain essential micronutrients including vitamins (B-complex vitamins, vitamin A, and vitamin C) and minerals (potassium, magnesium, and zinc). The high protein content in the seeds makes them a valuable plant-based protein source, contributing to muscle development and overall health. Consuming jackfruit seed offers various health advantages.The seeds have been found to possess antioxidant properties, aiding in the neutralization of free radicals and reducing oxidative stress. Additionally, they comprise componentswith potential anti-inflammatory as well as anti-cancer elements, contributing to overall well-being. The versatility of jackfruit seeds extends beyond their nutritional benefits, as innovative food products are emerging in the market. Jackfruit seed flour is being used to create health-conscious alternatives to traditional wheat-based products. Jackfruit seed cakes, noodles, pasta, biscuits, and cookies are gaining popularity for their unique flavors and enhanced nutritional profiles. These products not only cater to individuals with gluten sensitivities but also appeal to those seeking diverse and sustainable food options.