Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
This extremely hot condiment is served on the side with couscous so guests can add as much or as little as they like. To seed the chilies, cut off the stem and tap the chili to shake out seeds. Discard any unused sauce.
Bialys are traditional Jewish onion and poppy seed buns, which originated in Bialystock, Poland.
Ginger and honey make perfect partners for carrots. Cumin seeds add novel texture and colour.
Pomegranate seeds and a little bubbly make this a festive option for entertaining. To make an extra-special garnish, add a few pomegranate seeds to each well of an ice cube tray and top them up with water. Freeze and then serve alongside the sparklers.
The traditional Austrian pairing of mushrooms and pumpkin seed oil tastes even better on crispy crostini.
Pepitas, or green pumpkin seeds, add a crunch to the nutty flavour of wild rice.
This is a cookie to satisfy anyone. The raw pumpkin seeds are also known as pepitas.
Sweet, yes — but seeds, dried fruit and nuts rev up the food value in these tasty squares.
Enjoy this earthy bread packed with flaxseeds, pepitas and caraway seeds with some butter or our gravlax.
