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Tiny, bluish-black, round seeds, found in the poppy flower, which have a nutty-like flavor. They add crunch and a sweet flavor to cookies, muffins and other baked goods.

Poppy seed oil is obtained from the small dark seeds of the poppy flower. It is a good choice for salad dressings because of its smooth, subtle flavor.

A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

The long black and white striped seeds from the sunflower plant, which contain a nut inside. The seeds can be roasted or dried and they are sold in the shell or the shell is removed and only the nut is sold.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

The edible seeds found in a pumpkin, which are available with or without the hulls, in a raw, roasted, and salted form.

A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.

A small pastry native to Czechoslovakia and Poland made with bread dough and sweet or savory fillings.

A flavored quick bread that is baked in a muffin cup that is inserted into a muffin tin, rather than in a bread pan, which provides individual servings for each muffin.

A traditional Jewish bread made from an egg enriched yeast dough that is baked into a slightly sweet tasting and soft-textured bread to be served for the Sabbat and holidays.