Three seeds to add to your kitchen repertoire
The saying about great things coming in small packages can be just as true in the kitchen as it is with a gift. Some of the best and most interesting flavors can be found in the tiniest forms, like we have in seeds.
Perhaps you don’t give these minuscule wonders much thought unless they are a listed ingredient in a recipe, but they can be fun additions to everything from breads to breadings. They add texture and visual interest as well as depth of taste. Here are three of my favorites.
Cumin seeds: When preparing anything with a Mexican twist, I frequently incorporate a bit of these pungent, sharp seeds. They come from a lowgrowing plant that has beautiful purple blossoms in the spring. A quick toasting in a dry skillet really brings out the fragrance. It pairs well with cilantro, oregano and cayenne, balancing the heat.
Poppy seeds: These slightly sweet, nutty tasting seeds can actually be a whitish beige, brown or black depending on the variety of poppy. The most common is dark bluish black. Mighty and tiny, it takes nearly a million of these round seeds to make a pound. They also benefit from dry toasting and can be ground.
Sesame seeds: Widely grown throughout India and Asia, sesame seeds are flat. Although they can be found in shades of black and brown, the creamy white type is the most common and least expensive. They are very versatile and can be used in dishes from sweet to savory.
Cumin seeds can be stored in the same dark, dry, cool place you store the rest of your herbs and spices. Poppy and sesame seeds have a high oil content and can turn rancid rather quickly if not stored correctly. Therefore these seeds need to be stored in airtight jars in the refrigerator rather than on the pantry shelf.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at hauteflavor.com