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EveryMasala

Seeds

Cumin, coriander, mustard, fennel, nigella and sesame: small and hard, toasted whole or ground fresh.

Seeds: small ridged ovals, whole or toasted. Cumin, fennel, coriander, mustard and many more.

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.

FlavourHot and fieryWarm and sweet-spicedSweet and mellowEarthy and deepCitrus and brightSharp and pungentSmokyFloral and perfumedBitterAnise and liquoriceSour and tartSavoury and umamiNumbing and tinglingHerbal and green
MealBreakfastLunchDinnerSupperSnacks and tea timeDrinksDesserts and sweetsStreet foodPickles and preservesFeasts and banquets
馃嚘馃嚬 Austria and 5 moreCaraway The crescent-shaped fruit of a carrot-family herb, used to flavour breads and spirits.Seed 路 Anise and liquorice 路 Sharp and pungent 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 馃嚘馃嚭 AustraliaWattleseed The edible seed of Australian Acacia trees, traditionally ground into flour by Aboriginal Australians.Seed 路 Sweet and mellow 路 Earthy and deep 馃嚬馃嚪 Turkey and 5 morePoppy seed The tiny kidney-shaped oilseed of the opium poppy, used in baking and cooking across Europe and South Asia.Seed 路 Earthy and deep 馃嚚馃嚦 China and 1 moreGarlic powder A dry, savory spice made from dehydrated and ground garlic cloves.Seed 路 Sharp and pungent 路 Earthy and deep 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 馃嚬馃嚪 Turkey and 5 moreBlack cumin The tiny black seed of a wild annual flower, used across the Middle East and South Asia.Seed 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 馃嚘馃嚬 Austria and 5 moreCaraway The crescent-shaped fruit of a carrot-family plant, used to flavour rye bread and spirits.Seed 路 Sharp and pungent 路 Anise and liquorice

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.