Kerneling

[kur-nl] /ˈkɜr nl/

noun
1.
the softer, usually edible part contained in the shell of a nut or the stone of a fruit.
2.
the body of a seed within its husk or integuments.
3.
a whole seed grain, as of wheat or corn.
4.
South Atlantic States. the pit or seed of a peach, cherry, plum, etc.
5.
the central or most important part of anything; essence; gist; core:
His leadership is the kernel of the organization.
6.
Mathematics. the set of elements that a given function from one set to a second set maps into the identity of the second set.
7.
Also called rumpf. Physical Chemistry. the remainder of an atom after the valence electrons have been removed.
verb (used with object), kerneled, kerneling or (especially British) kernelled, kernelling.
8.
to enclose as a kernel.
/ˈkɜːnəl/
noun
1.
the edible central part of a seed, nut, or fruit within the shell or stone
2.
the grain of a cereal, esp wheat, consisting of the seed in a hard husk
3.
the central or essential part of something
verb -nels, -nelling, -nelled (US) -nels, -neling, -neled
4.
(intransitive) (rare) to form kernels
n.

Old English cyrnel “seed, kernel, pip,” from Proto-Germanic *kurnilo- (cf. Middle High German kornel, Middle Dutch cornel), from the root of corn “seed, grain” (see corn (n.1)) + -el, diminutive suffix. Figurative sense of “core or central part of anything” is from 1550s.
kernel
(kûr’nəl)