Seeds
Cumin, coriander, mustard, fennel, nigella and sesame: small and hard, toasted whole or ground fresh.
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.
Seed on EveryMasala
The spices written up so far, best known first.
馃嚠馃嚦 India and 4 moreFennel
The anise-scented seeds and crisp bulb of a Mediterranean perennial herbSeed 路 Anise and liquorice 路 Sweet and mellow
馃嚠馃嚛 Indonesia and 3 moreNutmeg
The dried seed of a tropical evergreen tree, prized for its warm, pungent flavor.Seed 路 Warm and sweet-spiced 路 Sweet and mellow
馃嚠馃嚦 India and 2 moreCardamom
Aromatic seeds from spindle-shaped pods used in sweet and savory dishes across Asia and the Middle East.Seed 路 Sharp and pungent 路 Warm and sweet-spiced
馃嚘馃嚝 Afghanistan and 5 moreLovage谢褞斜懈褋褌芯泻
A tall European herb with celery-like leaves and spicy seeds used in soups and broths.Leaf 路 Sharp and pungent 路 Herbal and green
馃嚠馃嚦 India and 5 moreSesame
The drought-hardy seed of a flowering plant, prized for its oil and nutty taste.Seed 路 Warm and sweet-spiced
馃嚠馃嚤 Israel and 5 moreCoriander
The leaves and dried seeds of an annual Mediterranean herb used in cuisines worldwide.Leaf 路 Citrus and bright 路 Warm and sweet-spiced
馃嚠馃嚦 India and 5 moreFenugreek丨賱亘丞 (hilba)
The cuboid seed of an annual legume, prized for its bitter warmth and maple aroma.Seed 路 Bitter 路 Warm and sweet-spiced
馃嚜馃嚬 Ethiopia and 4 moreKorarima
The dried seeds of a wild ginger relative, essential to Ethiopian and Eritrean cooking.Seed 路 Warm and sweet-spiced 路 Citrus and bright
馃嚠馃嚦 India and 5 moreCumin
The dried seed of a small parsley-family herb, used whole or ground in many world cuisines.Seed 路 Warm and sweet-spiced 路 Earthy and deep
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Cumin: Sanjay Acharya, CC BY-SA 3.0, source
- Fenugreek: Yak, CC BY-SA 3.0, source
- Korarima: Joe Castleman ( Gyrofrog ), CC BY-SA 3.0, source
- Cardamom: Didier Descouens, CC BY-SA 4.0, source
- Coriander: Thamizhpparithi Maari, CC BY-SA 3.0, source
- Sesame: Anna Frodesiak, CC0, source
- Nutmeg: Herusutimbul, CC BY-SA 4.0, source
- Lovage: 4028mdk09, CC BY-SA 3.0, source
- Fennel: Elekes Andor, CC BY 4.0, source