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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.

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.

Oils for cooking are used to fry and sauté foods, for making salad dressings, and for use in baking....

An oil obtained from the seeds of the flax plant. When it is processed, Flaxseed oil is first cold pressed from the seeds, providing an edible oil.

Also known as sunflower seed oil, this golden colored oil is derived from the seeds of the sunflower plant.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States.

A liquid cooking oil that is extracted from the fruit, seeds, or nuts of a vegetable plant, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rapeseeds (used for canola oil).

The small, ivory colored seed found inside the pine cone of several varieties of pine trees. There are two main types: 1) the Mediterranean or Italian pine nut, which has a sweet, delicate flavor and; 2) the Chinese pine nut, which has a pungent pine flavor that can become overpowering.

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.

An oil, made from the seeds of safflowers, which is clear and mostly flavorless. It is high in polyunsaturated fats and is a popular oil to use in salad dressings, because it does not solidify when chilled.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

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 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.

Cottonseed oil is pressed from the seeds of the cotton plant. It is almost always blended with other oils for the creation of various vegetable oils and it is also used in the manufacture of margarine, salad dressings, and commercially prepared fried products.

Sesame oil is pressed from sesame seeds and is available in both light and dark varieties. The light version, made from unroasted seeds, has a mild nutty flavor and is popular in Indian cooking.

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

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

An edible dry fruit or seed covered with a hard shell that protects the kernel or meat inside. Generally, the shell is removed and discarded and only the kernel, known as the nut, inside is the item to be eaten.