© By Deborah S. Tukua
www.hollycreekbooks.com

Culinary seed flavors and suggested uses in seasoning foods follow:

Anise Seed – Strong licorice flavor used whole or crushed in cakes, cookies, shortbread, pastries, applesauce, fruit salad, stewed fruits, beef stew and sausage.

Caraway Seed – Pleasant tasting with slightly sweet undertones used in rye bread, sauerkraut, biscuits, marinades for meats, chowders, roast goose and lamb.

Celery Seeds – Slightly bitter flavor used in pickling, dips, breads, tomato juice beverages, stuffings, and egg dishes.

Coriander Seeds – Slightly lemon flavored used whole in sweet pickles, and punch. Crushed coriander seeds are used to flavor cookies, bread, pastries, rice pudding, waffles, meat sauces and marinades.

Cumin Seeds – Spicy flavor used whole or ground in Spanish rice, chili, tamales, tacos, burritos and other Mexican dishes as well as cheese dishes and shish kebab marinades and barbecue sauce.

Dill Seeds – Pungent flavor, very aromatic, highly used in pickle making, green beans, sauerkraut, soups, dips, and salad dressing.

Fennel Seed – Slightly licorice, anise flavored used in egg and seafood dishes, soups, meatballs, Italian sausage, and salad dressings.

Mustard Seeds – Highly pungent in flavor, used as seeds or dried, ground in pickle-making, relishes, corned beef, coleslaw, potato salad, sauces and egg dishes.

Poppy Seeds – Pleasant, nut-like flavor used in salad dressings, cakes and other baked goods, and fruit compotes.

Sesame Seeds – Nut-like flavor used toasted or untoasted. Sprinkle on top of breads, crackers, casseroles, cookies, and fold in dips and stuffing. To toast sesame seeds, place on a tray in a 350°F. oven for 15 minutes or until lightly browned.

For more great cooking tips in sizable portions, you’ll want to reserve a copy of Deborah’s book, Pearls of Kitchen Wisdom today. It’s on sale now at the FATV shop.

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