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Ajwain Seeds
Ajwain seeds are used in Indian cuisine and are
often added to bhajia, pakora, samosa and cathia recipes. They are a key
ingredient in chaat masala and berbere spice blends, dry fry the seeds to
release more of their flavour and aroma, they work well with fish, lentils
potatoes and onions. Add them to naan, flatbread and paratha recipes, the seeds
can also be added to pickles and chutneys in the same way as the mustard seed.
The seed has antiseptic properties and can be used to make a tea sweetened with
honey to aid indigestion.
Annatto Seeds
Annatto known by its Mexican
name achiote or in the Philippines as achuete, the Amazonian
shrub is traditionally used in Caribbean and South American food and the
Philippines. Add vibrancy, striking redness and sheer enigmatic flavour to your
favourite meals and sweet treats with this amazing seeds. Try grinding the
soaked achiote seeds with garlic, vinegar, Mexican oregano and salt to make a
paste. Loosen with orange and lime juice and use to marinate meat or fish. Or
perhaps add a teaspoon to a little oil and gently fry until it turns orange.
Remove seeds, then fry onions and garlic before adding rice and water and
simmer to cook the rice through
Aniseed Dried
Add aniseed to sweet and savoury breads, cakes and
biscuits. The seeds can also be sugar coated and eaten at the end of a meal and
eaten as a digestive, a tea can be made from the seed and taken for a similar
purpose. Add small quantities of ground aniseed to sausage, burger and roasts
where you wish to impart a mild anise flavour.
Black Sesame Seeds
Black sesame seeds are a highly valued ingredient
in Japanese and Chinese cuisine, they can be used in exactly the same way as
white sesame seeds, sprinkle them on breads, buns and pastries, add them to
biscuits, cereal bars and muesli mixes. To bring out their rich flavour lightly
toast the sesame seeds before use, this enhances the rich nutty flavour.
Sprinkle over salads and cooked vegetables for a nutty crunch, add to stir fries.
Coriander Seed
coriander has a mild sweet, citrus flavour which
works well with sweet and savoury dishes. Add to curries, soups, stews and
tagines, ground coriander is used in Middle Eastern and Indian cuisines.
Caraway seed
Caraway is used to make a variety of desserts and
baked goods, it is a traditional addition to Rye bread and can be added to
sweet and savoury biscuits, scones and muffins. It can also be added to soups,
casseroles, curry and salads. Try making a delicious caraway seed cake, the
seeds work well with cheese and vegetables in particular cabbage and carrots. The
seeds can also be used to make a tea for sufferers of indigestion.
Celery Seeds
Celery seed has a strong and bitter flavour, so a
little goes a long way; add them to savoury breads and scones, salad dressings,
soups and casseroles, sprinkle on to salads such as coleslaw and potato salad.
They make an excellent addition to homemade ketchup recipes and can be used as
you would dill seed when making cucumber and gherkin pickles. The seeds can be
ground as a salt substitute adding a savoury twist to mealtimes. The seeds can
also be used to make a tisane to help calm a gassy stomach.
Chia Seeds
Chia seeds are not only rich in minerals, omega-3
fat, antioxidants and fibre but also easy to prepare. They have various health
benefits, ranging from weight loss to a reduced risk of heart disease. If you
want to reap the possible benefits, consider incorporating them into your diet.
They’re a great addition to smoothies, oatmeal, yogurt, baked goods, salads,
soups and sandwiches.
Cumin Seed
Our ground cumin has a robust, earthy, peppery and
warming flavour, and is ground for ease of use, and adds a tasty aromatic
flavour to a range of dishes. It is a key ingredient in many spice blends and
is used in Mexican, Thai, Greek, Mediterranean, Indian, North African and Latin
American cuisines. Add to spicy tagines, chilli, curry, falafel, soups, stews
and sprinkle on to roast chicken with a sprinkling of lemon juice and drizzle
of honey for a roast with a difference. Cumin works well with vegetables to,
sprinkle on to carrots, sweet potatoes and butter nut squash before roasting.
Add to savoury rice dishes and hummus for a warming spicy twist.
Dill Seeds
Dill seed can be added to savoury bread, biscuits,
muffins and rolls, it is used to make dill pickle and can be added to stocks
and sauces to accompany fish. It can be made into a aromatic and digestive tea
to be taken at the end of a meal, sweetened with a little honey. Sprinkle onto
salads, freshly cooked vegetables and pasta for a nice mild aniseed like
crunch. Oil extracted from the seed is used to add fragrance to soaps and
cosmetics, an infusion of the seed can also be used to make a natural insecticide
for the garden.
Fennel Seeds
Fennel can be used in both sweet and savoury
dishes; fennel has a sweet aniseed like flavour and aroma, which works
particular well with fish, in particular oily fish such as mackerel and salmon
and meats such as pork and lamb, stir them into recipes for meatballs, burgers
and fishcakes. Add to bread, cakes and biscuits, sprinkle over fruit salads to
give a delicious aniseed flavour, crush and add to tomato-based sauces and
sprinkle over potato salads, coleslaw and Chinese style rice. The seeds can be
used to brew a refreshing tea that can be sipped as a digestive after meals
containing fatty meats.
Fenugreek Seeds
The dried seed have a curry like aroma and are
ground and used as an ingredient in curries powder blends such as Sambar, Sri
Lankan, Berbere and are a key ingredient in the Bengali spice mix Panch Phoran.
In Greece, the seeds are stirred in to the sweet treat halva along with honey
and sesame seeds and eaten at the end of a meal. The seeds can also be sprouted
and use in salads and on sandwiches.
Milk Thistle
Milk Thistle Seed boasts a mild flavour that’s
slightly sweet and is often compared to dandelion tea with mild earthy
undertones and stronger floral notes. It used in herbal medicine and also
consumed as a herbal tea. Crush the seeds and add to a small pan and top with
around 3 cups of water and boil, leave to infuse for 15-20min, strain and
serve. The roasted milk thistle seed can be used as a substitute for coffee and
the whole seed can also be mixed into bread, biscuit and cereal bar recipes.
Nigella Seed /Kalonji/ Onion Seed
Nigella seeds can be added to curries, soups and
casseroles, they have a nutty, mildly peppery taste with a slightly cumin like
edge, dry roasting the seeds prior to cooking with them enhances the flavour of
the seed. Nigella is a key ingredient in the Bengali spice blend known as panch
phora or panch puran. Sprinkle the seeds over dahl, bread, savoury muffins and
flatbreads, stir into rice and grain dishes, pickles, chutneys and scrambled
eggs and omelettes.
Poppy Seeds
Poppy seeds have a sweet, mild nutty flavour with a
hint of spiciness and can be used in both sweet and savoury dishes. Sprinkle
onto cakes, breads and muffins, they can be added to cakes such as poppy seed
and lemon cake, biscuits and breads as well. Poppy seed butter is delicious
when added to vegetables, pasta and noodles. Sprinkle the raw seeds onto
cereal, salads such as coleslaw, to add a crunchy bite, add to marinades and
salad dressings.
Psyllium Seed
Looking to add extra fibre to your diet? Psyllium
Seeds to the rescue! It’s never been easier to incorporate these mild flavoured
seeds into your lifestyle. If nutritional value is important to you then
sprinkle these seeds onto your breakfast cereal, yoghurt, porridge, smoothies
and juices. Add texture to soups, casseroles, dumplings, vegetables, salads,
and cakes. Stir into your morning breakfast recipes, breads, biscuits and
cereal bars. Want an extra crunch? Mix into biscuit and flapjack recipes or top
homemade breads and pastries with a sprinkle of Psyllium seeds.
Pumpkin Seed
Pumpkin seeds are rich in antioxidants that may
help protect against disease and reduce inflammation. Also have iron, zinc,
magnesium and many other nutrients. 1 oz (28 g) contains about 160 calories.
Pumpkin seeds may reduce symptoms of benign prostate enlargement and an
overactive bladder. They can also be sprinkled onto breakfast cereals and
homemade Granola. Great for baking, flapjacks, cakes, biscuits, stir fries, nut
roasts, soup toppers and veggie burgers, sprinkled over salads and grain
dishes.
Sesame Seeds
Sesame seeds aren’t just for sprinkling as a
garnish on burger buns, sprinkle them on breads, and pastries, add them to
biscuits, cereal bars and muesli mixes. To bring out their rich flavour lightly
toast the sesame seeds before use, this enhances the rich nutty flavour.
Sprinkle over salads and cooked vegetables for a nutty crunch; add to stir
fry’s or what not try making your own traditional prawn toasts to accompany a
Chinese meal?
Sunflower Seed
Sunflower seeds make a tasty and nutritious snack
eaten on their own; they can also be sprinkled onto breakfast cereals, added to
bread, flapjacks, cakes, biscuits, stir fries, nut roasts and veggie burgers,
sprinkled over salads and grain dishes. They can also be made into a type of
nut butter.
Store in a cool dry place away from sunlight
Delivery:
We
use Royal Mail's services for our shipping. Most items that are sent 2nd class
services to every other weekday and they'll no longer deliver 2nd Class mail on
Saturdays. They will aim to normally get delivered within 3-5 working days,
however Royal Mail can sometimes take longer for delivery.
During
bad weather conditions, holidays or sale days such as Black Friday, Cyber
Monday, Boxing Day, etc, this duration can go up to 10 working days. Please be
patient during these circumstances and allow a longer delivery time.
Please
allow 10 working days for items posted using Royal Mail's standard services
(2nd Class) before contacting us regarding an item not received as the item
will still likely be on its way to you. As per Royal Mail, items cannot be
considered lost until 10 working days after due delivery date have passed.
Contacting us will not speed up the process as once goods have been dispatched
it is beyond our control how quickly Royal Mail deliver items.