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A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.

Seeds from the mustard plant, most commonly available in the brown version, which has the best flavor.

A traditional blend of seeds used to season foods for east Indian cooking. Panchpuran, which is also referred to as panch puran or panchphoran, is a blend of mustard seeds, cumin seeds (jeera), nigella seeds (kalonji or kalwqanji), fennel seeds, and fenugreek seeds.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

A rust colored seed that is harvested from the annatto shrub to produce the Achiote spice. Native to Latin America, Spain, and East India, the Achiote seed is protected by a pod containing 40 to 60 red seeds.

Small black seeds that provide a slightly bitter and somewhat peppery flavor when dried for use in foods.

A Scandinavian alcoholic beverage distilled from potatoes or at times, from grain, which is then flavored with spices.

A tiny flat seed that was harvested initially for its nutty flavored oil used in cooking and later for its seed as a seasoning in foods.

The fruit harvested from pods that grow on species of Wattle bushes, or trees as they are often referred to in their native environment of Australia.

A small seed similar in appearance to caraway seeds that is used as a spice in Indian and Middle Eastern cooking.

Oval shaped seeds from the fruit pod of the lotus plant. The seeds, which are eaten fresh or dried, have a sweet, mild flavor and are eaten alone as a snack or are used in desserts, such as sweet fillings.

A variety of mustard seed that is smaller and has a much stronger flavor than white mustard seeds. Brown mustard seeds can be sold whole and used as a seasoning, ground into a powder, or used in the production of a variety of European and Asian prepared mustards.

A variety of mustard seed from which is produced most of the American style mustards. White mustard seeds are larger and have a milder flavor than brown mustard seeds.

A crisp vegetable, that is also classified as a herb, that grows as a greenish-white bulb containing tubular stalks topped with feathery leaves.

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

The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

Pumpkin seed oil, which is dark, opaque, and has a thick consistency, is obtained from roasted pumpkin seeds.

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 herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.