seeds used as spices

A vital component of many different cuisines around the world, seeds give food its flavor, perfume, and texture. Seeds  used as spices, whole or crushed, to improve the flavor of both savory and sweet foods. 

Here are some common seeds used as spices:

Cumin Seeds: Warm, earthy, and slightly citrusy, cumin seeds have a flavor. Curries, stews, rice dishes, and spice blends like garam masala and taco seasoning all benefit from their use in Indian, Middle Eastern, and Mexican cuisines.

Coriander Seeds: The flavor of coriander seeds is warm, flowery, and lemony with a hint of sweetness. They are an essential component of many spice mixtures, such as curry powder and harissa, and they are used to flavor baked goods, pickles, meats, and vegetables.

Mustard Seeds: There are several types of mustard seeds, such as brown, black, and yellow. They have a strong, spicy flavor and are frequently used to make spice rubs, marinades, pickles, and mustard sauces in American, European, and Indian cuisines. 

Fennel Seeds: With overtones of herbaceousness, fennel seeds have a sweet, licorice-like taste. They are used to flavor bread, sausages, seafood dishes, salads, and desserts and are widely utilized in Mediterranean, Indian, and Middle Eastern cuisines.

Poppy Seeds: The flavor and texture of poppy seeds are nutty and somewhat sweet. They are frequently used in savory recipes like salads, curries, and stir-fried vegetables, as well as baked products like bread, cakes, muffins, and pastries. 

Sesame Seeds: Sesame seeds have a deep, nutty flavor and are available in a variety of colors, including white, black, and brown. Uses for them include garnishing food, making tahini paste, and enhancing the flavor of baked products, salads, sauces, and stir-fries in Asian, Middle Eastern, and Mediterranean cuisines.

Ajwain Seeds: With undertones of oregano and thyme, ajwain seeds have a powerful, aromatic taste. They are often used to flavor bread, snacks, lentil meals, pickles, and savory pastries in Indian and Middle Eastern cuisines.

Nigella Seeds (Black Cumin): Nigella seeds taste of pepper, onion, and oregano with a trace of bitterness. Indian, Middle Eastern, and North African cuisines utilize them to flavor bread, rice dishes, pickles, curries, and stir-fried vegetables. 

These are only a handful of the seeds that can be used in food as spices. Global cuisines are richer and more diverse because of the distinct flavor profiles and culinary possibilities that each seed delivers.