Seeds

Basil seeds, also known as Sabja seeds or Tukmaria seeds, are small black seeds derived from the basil plant (Ocimum basilicum). They have gained popularity in recent years due to their health benefits and versatility in culinary applications. With a mild, nutty flavour similar to poppy seeds. When soaked in liquid, they develop a gelatinous outer layer while retaining a slight crunch in the centre. Popular in India and Southeast Asian cuisine, a good source of minerals and fibre. Soak the seeds to eat

Black nigella seeds have a unique taste profile described as earthy, peppery, and slightly bitter. When roasted or fried, they develop a nutty and toasty flavour. Used more for their aromatic qualities rather than adding heat to a dish and add a satisfying crunch to a range of dishes

A distinct nutty and slightly bitter flavour commonly used in Asian cuisine and are a popular ingredient in both sweet and savoury dishes. Highly nutritious seeds often used for their aesthetic appeal.

A tiny flecked blue seed that adds a delicious nutty flavour and texture to pastry, biscuits and seasonings

Brown mustard seeds are a popular ingredient in various cuisines, particularly in Indian, Mediterranean, and Middle Eastern cooking. They are used to add flavour and texture to a wide range of dishes, including curries, pickles, chutneys, marinades, sauces, and salad dressings. A fiery flavour that is commonly used to make whole grain and many coarse varieties of mustards including Dijon

Caraway seeds have a distinct flavour that is often described as warm, earthy, and slightly sweet. They are commonly used in various cuisines, the distinctive mild anise flavour that adds a subtle licorice, citrus and peppery hint to dishes.

Chia seeds have a mild, nutty flavour that can complement a variety of dishes. They are highly versatile and can be incorporated into both sweet and savoury recipes. Packed with essential nutrients such as omega-3 fatty acids, antioxidants and fibre.

Coriander seeds, also known as coriander seeds or fruits, are widely used in cooking and have a warm, citrusy flavour. They are a popular ingredient in many cuisines around the world, including Indian, Middle Eastern, and Latin American dishes.

Cress seeds, also known as garden cress or halim seeds, have a slightly tangy and peppery taste, similar to mustard greens. They are commonly used as a garnish or added to salads, sandwiches, and soups to enhance flavour and provide a crunchy texture. Cress seeds are highly nutritious and rich in vitamins A, C, and E, as well as minerals like iron and calcium.

Cumin seeds are a versatile spice commonly used in various cuisines around the world, particularly in Indian, Mexican, and Middle Eastern dishes. They have a warm, earthy, and slightly nutty flavour that can enhance the taste of both savoury and sweet dishes.

Fennel seeds have a distinct flavour that is both warm, sweet and slightly licorice-like. They are commonly used in various cuisines around the world, particularly in Mediterranean and Indian cooking.

Grape seeds have a slightly bitter taste and a crunchy texture. They are often described as having a nutty flavour and can be used in various ways and offer potential health benefits including a rich range of nutrients including flavonoids and polyphenols.

Linseed, also known as flaxseed, is a small seed that is rich in nutrients and has various uses. It has a mild, nutty flavour and can be incorporated into many dishes to add nutritional value, versatile and can be added to both sweet and savoury foods.

A pungent, spicy, and slightly bitter flavour. When ground and mixed with liquid, they release an intense, sharp aroma. Can be used as a condiment in a variety of dishes and gives a kick to mild ingredients such as potatoes and chicken.