A Guide To Seed Spices In Your Spice Rack

Do you have a spice rack full of seed spices but aren't sure what they are and how to use them? This handy guide will help you understand how they're used in culinary circles.

Do you have a spice rack full of seed spices but aren’t sure what they are and how to use them? This handy guide will help you understand how they’re used in culinary circles.

Be sure your seed spices are fresh. If they are the seeds that came with the spice rack, you might want to replace them. Note: You can buy the freshest spices and seeds in bulk at your local health food store where they are usually sold by weight. No need to pay for packaging. Simply buy what you need and fill your jars at home for an inexpensive option.

A Culinary Guide To Seed Spices In Your Spice Rack And How To Use Them for Seasoning

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

Cardamom Pods—Cardamom is a pungent spice used in many Indian cuisines and the pods are full of seeds themselves. They have a hint of a lemony scent and can be used to flavor Basmati rice, or added to sweet dishes like rice pudding. Many bakers add ground cardamom to their apple pie spice blend!

Caraway Seed — Pleasant tasting with slightly sweet undertones used in rye bread, sauerkraut, biscuits, marinades for meats, chowders, roast goose and lamb. Great in Irish Soda Bread!

Celery Seeds — Slightly bitter flavor used in pickling, dips, breads, tomato juice beverages, cole slaw, and stuffings. And it tastes like… celery!

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, 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 flavored – these seeds are used in making Italian sausage.  Add them to your meatballs, marinara sauce (a little goes a long way), and salad dressings.

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

Nutmeg —If you’ve ever seen a whole nutmeg, you know it’s the largest seed in your spice rack. It’s a distinctive, unmistakable flavor of the holidays. We usually see it ground, but you can grate the seeds yourself on top of your Christmas eggnog.

Fun fact: Mace, another culinary spice, comes from the coating of the nutmeg seed!

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, sushi, and fold in to dips and stuffing. To toast sesame seeds, place on a tray in a 350°F oven for 15 minutes or until lightly browned and fragrant.

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