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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.

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.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

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

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

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 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 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.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

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.

A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats, meatballs, vegetables, or mixed with olive oil to be brushed on loaves of bread prior to baking.

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.

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

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.

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.