Seeds

 Seeds Key facts Rich in amino acids, iron, protein and zinc, seeds of all types are a nutritional powerhouse. Add some to your breakfast cereal or simply snack on a handful during the day!

In European cookery seeds are most often used in baking, to add taste and texture to bread and biscuits. Other cuisines incorporate seeds in stews and stir-fries.

Sesame seeds, which are little blonde disc shapes, have the most dramatic warm, aromatic flavour; sunflower seeds taste like they are good for you (and they are) and work well in bread; pumpkin seeds have a bit more bite than sunflower and tiny poppy seeds give a fragile graininess that is good in sponge or Madeira cake.

 
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Thai Crab Salad with Mango

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Cornmeal and Mixed-seed Bread Makes 1 small loaf

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