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Nuts & seeds · Seeds

Seeds

Edible seeds such as sesame, sunflower, pumpkin, chia and flax; for toppings, pastes, baking and binding.

142 recipes with it

What it is

Culinary seeds are small, oily kernels from plants such as sesame, sunflower, pumpkin, chia, flax and perilla. They are used like nuts for crunch and richness, ground into pastes (tahini) and, in the case of chia and flax, as binders because they form a gel in water. Spice seeds such as cumin and coriander are covered separately.

How it’s used

  • Toasted and sprinkled over salads, bread and stir-fries
  • Ground into pastes such as tahini
  • Baked into breads, crackers and granola
  • Soaked as egg substitutes (chia, flax)

Characteristics

Sold as
whole, ground, paste
Cooking uses
Usually eaten raw, Suitable for baking, Used as a garnish

Kinds in our pantry

Storage

Cool, dry and dark. Keep airtight in a cool, dark place; their oils turn rancid, so refrigerate ground seeds.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Sesame is a major allergen (labelled in the EU, UK, US and elsewhere); it hides in breads, dressings, spice blends and tahini-based sauces.

Related ingredients

Recipes with seeds

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