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What is a seed?
Many seeds are edible and the majority of human calories come from seeds, especially from legumes and nuts. Nuts are technically seeds, but most of us don’t think of them as one and the same. For our purposes, nuts are the larger, denser edible seeds; seeds are the smaller ones that require considerably more work to actually eat in their natural state.
Seeds also provide most cooking oils, many beverages and spices and some important food additives.
Types of Seeds
There are dozens of types of seeds, but here are some of the most popular edible seeds.
Tips & Tricks
- Soak your seeds before roasting/drying them
- Roast seeds at ultra-low temperatures (160 F)
- Toasting seeds enhances the flavor
- Store seeds in a cool, dry area (up to 12 months in a fridge, but 2-3 months in a pantry)
- You can freeze seeds if you want them to last even longer
Seeds make great appetizers- just toast them, add a little salt or sugar, and voila you have an appetizer.
Seeds, seed oils, and seed pastes work well in savory recipes. Toast a few and add on top for garnish or let them be the center of the meal.
You will find seeds in a lot of dessert recipes, in the flour, sprinkled on top, or even incorporated right into the batter.