Seeds

Seeds are the most common form of spice. Cumin, coriander, mustard, fennel, fenugreek, nigella and sesame are all seeds, kept whole for months and ground or toasted when needed.

What they are

A spice seed is the dried ripe seed of a plant, often from the carrot, mustard or legume families. Some, such as cumin and fennel, are really dry fruits that hold a seed, but they are sold and used as seeds. Their oils sit inside a hard coat, which is why whole seeds keep their aroma well.

How they are used

Cooks toast seeds in a dry pan, fry them in hot oil or ghee in a tempering, or grind them into powder. Mustard seeds pop in hot oil, cumin turns nutty, and coriander becomes sweeter when toasted. Seeds are also pressed for oil, as with mustard and sesame.

Buying and keeping

Buy whole seeds and grind small amounts. Keep them in a closed jar away from light and heat. They keep their character for a year or more, while ground seed fades within months. A good seed smells strong when rubbed between the fingers.