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

An unusual bread prepared with a dough made of bread flour and flavored with roasted pumpkin seeds. The bread features a soft, flaky crust, and a soft and slightly spongy interior....

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

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

Edible pumpkin seeds that are popular in Mexican cooking. They are available with or without the hulls and raw, roasted and salted.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

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.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

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 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.

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.

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.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

Pine seed oil, which is obtained from pine nuts, is one of the most expensive oils on the market, so its appeal is very limited.